I’m always looking for something with a lot of flavor and not always your traditional meal. I came across this recipe for Southwest Style Stuffed Peppers and it is safe to say that I am hooked.
One of the best parts about this recipe is how much it makes. I generally get 10 stuffed peppers out of one recipe. I tend to split it when I make it. I will freeze enough for four or five peppers and make the remaining amount. We wind up getting two sets of meals out of this one recipe.
Alterations
The only thing I don’t completely follow on this recipe is how stuffed they are. Like I mentioned I tend to get about 10 stuffed peppers out of it instead of the suggested 6. I don’t overflow them with stuffing,but I also think I tend to have smaller peppers available to me than most.
They do suggest adding water to the bottom of the crock pot when you cook them. I found that I needed to add a little less due to the grease from the turkey meat as it cooks. There tends to be a large amount of liquid in the bottom by the time it is done cooking.
I do suggest watching the peppers closely & turning them off closer to the 6 hour mark vs. 8 hour mark. They are great either way but the peppers tend to be more shredded the longer you let them cook.
Recipe Nutrition Breakdown
(Breakdown as posted on the recipe)
Serving Size: 1 stuffed pepper
Calories: 227
Total Fat: 7 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 65 mg
Sodium: 443 mg
Carbohydrates: 27 g
Dietary Fiber: 5 g
Sugars: 7 g
Protein: 17 g
Ratings (Out of 5 Stars)
Would I Make it Again: I’ve made this about 6 times now!
Kid Friendly: My son LOVES these and I would highly recommend it for kids. It doesn’t have too much of a kick to it.
Things I Would Change Next Time: Nothing!