Ingredients
2 medium sweet yellow or orange peppers2 medium sweet red peppers2 medium green peppers1 pound lean ground turkey1 small red onion, finely chopped1 small zucchini, shredded2 cups cooked brown rice1 jar (16 ounces) spaghetti sauce, divided1 tablespoon Creole seasoning1/4 teaspoon pepper2 tablespoons shredded Parmesan cheese
Preparation
Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1 cup for filling.
In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
Stir in zucchini; cook and stir 2 minutes longer. Add rice, 2/3 cup spaghetti sauce, Creole seasoning and pepper.
Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour remaining spaghetti sauce over peppers; sprinkle with cheese.
Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.
