Recipe Author: Beverly Bates Johnson
4-5 bell peppers, seeded and halved
1 pound lean ground beef or ground turkey
1 Tbsp olive oil
Mushrooms (1-2 cups, chopped, or as much as you like)
1 onion, chopped
4 cloves of chopped garlic
1 can diced tomatoes
8 oz can tomato sauce (or more, if desired)
Brown the turkey with the olive oil, onion and garlic. Add mushrooms and cook until they are soft. Add diced tomatoes and ½ cup of salsa. Heat through.
Coat slow cooker with cooking spray. Stuff peppers and place in cooker. Top with tomato sauce and more salsa. Cover and cook on low 6-8 hours, or until peppers reach the consistency you prefer.
This can also be baked in the oven: Bake at 350 for 50 minutes.
Get creative with your vegetables when stuffing this! You can use carrots, or other variations.