stuffed peppers – Xena Schnauzer Warrior Princess with Lucy, Chia and Riley

Thanks to Shoko and Tyebe of the Canadian Cats and Nelly and Phenny of Easy Blog for hosting In Purrsuit of Flavours.

Xena: It’s that time again! We get to share our favorite recipes and this month it’s all about color. But since me and Lucy, umm, I mean Lucy and I, didn’t get to give a doggie recipe last month, Mommy said we didn’t have to follow the rules (like we ever do)!

Lucy: I always follow the rules. Mom and Dad say I’m “compliant.”

Xena: OK then, Lucy, I’ll post our (my) recipe and you can help Mommy post hers. Mine has nuts and dried fruit in it, just like the fruitcakes that I hear are so famous at Christmastime. This recipe is called Santa Paws, BOL, and the picture is very “colorful”!

Lucy: Now that Xena has given you something yummy for your Moms or Dads to make for you for Christmas, here is something my Mom and Dad enjoy eating, and it’s bright red for the Christmas holidays. I think you could probably use ground chicken too. This week, Mom is going to find out if it is any good with her already cooked leftover turkey! Or you veggie terians can try something like tofu or whatever. I hope you like our recipe and it is yummy in your tummy.

Slow-Cooker Turkey Stuffed Peppers
Serving Size:6 (if you have lots to go with it, BOL)

Ingredients

6 small red bell peppers
1 cup cauliflower rice (or use real rice)
1 pound ground turkey (or use your food processor to chop fine your leftovers)
1 cup shredded Monterey jack cheese
1 teaspoon garlic powder
1 teaspoon chili powder
1 1/2 tablespoons melted coconut oil
1 cup water

Instructions:
Cut off the stems from the peppers. Scoop out the seeds on the inside, leaving a hollow shell.
In a bowl, mix the ground turkey and spices. Stir in the cauliflower and coconut oil, then mix in the Monterey jack cheese.
Scoop up some of the turkey mixture and pack it into each pepper shell.
Place the stuffed peppers into a Crock-Pot and pour a cup of water into the bottom. Cook on high for four hours or low for eight hours. Top with a little extra cheese 10 minutes before they are done.