Crock Pot Stuffed Bell Peppers

Ingredients:

-2-4 large bell peppers (depending on how many people you are serving)

-1 large can tomato sauce

-1 package ground turkey

-1 cup chopped fresh tomato

-1 tb dried oregano

-1 cup cooked brown rice

-1 tb balsamic vinegar

-3 cloves of garlic, minced

-2 tb olive oil

-1 small sweet onion, diced

-fresh parsley for garnish

-salt and pepper

Directions:

-In a large skillet, heat olive oil and brown the turkey. Add in the sweet onion and garlic and cook until fragrant and the turkey is browned and cooked through.

-Add in diced tomato, rice, balsamic, oregano, salt and pepper, and 1/3 of the tomato sauce.Stir to combine and then set aside to cool.

-Pour 1/3 of the tomato sauce into the bottom of a 6 quart crockpot. Cut the top off each pepper and scoop out the seeds. Place each pepper into the crockpot and fill with turkey and rice mixture. Return tops to peppers.

(Leftover filling can be kept in a bag in the freezer or is great to add to extra veggies for a rice and veggie bowl the next day)

-Pour remaining tomato sauce over the top of the peppers and sprinkle on a little more dried oregano. Cook on low for 7 hours.

-Top with fresh parsley and enjoy!