Recipe #17: Slow Cooker Bell Peppers

Over the fall my slow cooker broke and I was so upset. If I had to own one cooking tool it would likely be a slow cooker since it's made my busy life so much easier. I try to do a slow cooker a few times a month to keep things easy.  I was gifted by my siblings in-law the amazing Slow Cooker from Williams Sonoma that is probably one of the best cooks tools ever invented, so it makes life so easy.  I am always on the hunt for new ways to try out my slow cooker. 

I'll admit I'm a HUGE fan of Rachael Ray. Yes, she basically cooks nothing that is paleo (mostly pastas and things that I'd consider outside of my normal diet.) I'll watch her show mostly because I've learned so many tips on how to cook from her and she makes such gourmet looking meals that are actually very easy and accessible that I can adapt to a more paleo lifestyle.  During the winter she had Bob Harper, (biggest loser trainer + CrossFit fan) on the show and this recipe is adapted from what he shared. He's been on the show more and more doing paleo meals, so it's totally worth watching. Plus, everything is on her website to search on your own. What I have grown to love about Bob Harper is that he has completely changed into a CrossFit fanatic, paleo eating trainer over the years. No longer does he promote "chewing gum" to curb your appetite, but instead opts for healthy and sensible meals that are easy and accessible. He said he never knew how to cook and had to learn, which is why his recipes are so accessible and easy to share. This is adapted from something I tried that I never thought would taste good (especially for my husband and toddler) who wouldn't eat cauliflower if I put it in front of them.  BUT, if you hide it with flavor and cook it long enough they'll eat it all and not even realize you've just served them a plate full of veggies. This is one of my favorites -- enjoy!

Slow Cooker Bell Peppers
Ingredients

• 1/2 head cauliflower, roughly chopped
  
  
• 1/2 white onion, roughly chopped
  
  
• 1 medium carrot, peeled and roughly chopped
  
  
• 1 pound ground turkey
  
  
• 1-2 drops of Young Living oregano essential oil
  
  
• 2 teaspoons dried dill
  
  
• 1-2 drops of Young Living lemon essential oils
  
  
• 6 small to medium red or yellow bell peppers
  
  
• 1 28-ounce can chunky tomato sauce or diced tomatoes
  
  
• 2 tablespoons tomato paste
  
  

PREPARATIONPlace all of the ingredients in a food processor, place cauliflower, onion and carrots, and pulse to chop medium-fine. Place into a bowl and mix with ground turkey, dill and Young Living essential oil and Young Living Oregano; season with salt and pepper. Set aside. Mix tomato paste with chunky tomato sauce and set aside. Cut about half an inch off the top bell peppers, reserving the tops. Remove the ribs and seeds then stuff peppers with the turkey-veggie mix and place in the slow cooker. Top each pepper with reserved tops and pour tomato mixture over the top of all the peppers. Cook for 8 hours on low or 4 hours on high.

---