Using a crock pot may seem a little bit old school, but actually it’s really forward thinking. Here’s recipes that you can make that can be prepared while you’re gone and ready when you come back.
Crock Pot Stuffed Bell Peppers
6 bell peppers 2 tbsp olive oil 1 onion 2 cloves garlic 1 lb ground turkey 2 tsp thyme 2 tsp oregano 1 tsp turmeric 2 cups diced tomatoes 1/2 cup parsley 1/2 cup tomato paste 1/2 cup water 1/4 cup lemon juice 2 tbsp sugar 3 cups rice 1 tsp salt 1 tsp pepper
Cook rice as directed on package.
Cut off the tops of six bell peppers. Set aside on a dish to use as lids later.
Remove seeds and ribs from peppers.
Heat 2 tablespoons of olive oil in a medium pan.
Add 1 chopped medium onion and 1 clove of garlic (minced). Cook for 10 minutes.
Add 1 pound of ground turkey to the pan, and cook until the turkey is no longer pink.
Transfer turkey mixture to a large bowl.
Add 3 cups of cooked rice, 2 teaspoons of thyme, 2 teaspoons of oregano, 1 teaspoon of turmeric, and 2 cups of diced tomatoes.
Mix gently, and fold in 1/2 cup of parsley.
Season with 1 teaspoon of salt and 1 teaspoon of pepper (to taste).
In another small bowl, mix 1/2 cup of tomato paste, 2 cups of water, 1/4 cup of lemon juice, and 2 tablespoons of sugar.
Mix until sugar dissolves, and season with salt and pepper to taste.
Place half of the tomato paste mixture in the bottom of the Crock-Pot.
Stuff peppers with turkey mixture and place upright in the Crock-Pot.
Spoon the remaining tomato paste on top of the peppers.
Place pepper lids on each pepper.
Cook on low for 6 hours (or on high for 2 hours)
Serve and eat!