{"id":6570,"date":"2019-08-02T10:29:57","date_gmt":"2019-08-02T14:29:57","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=6570"},"modified":"2023-12-18T11:42:22","modified_gmt":"2023-12-18T16:42:22","slug":"turkey-stuffed-peppers","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/turkey-stuffed-peppers\/","title":{"rendered":"Slow Cooker Turkey Stuffed Peppers"},"content":{"rendered":"
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Slow Cooker Turkey Stuffed Peppers \/ Pimentones Rellenos de Pavo en Olla de Cocci\u00f3n Lenta \/ Piment\u00f5es Recheados com Carne de Peru na Panela El\u00e9trica<\/b><\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p><\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 6
\nServing size: 1 pepper
\nPrep time: 15 minutes
\nCook time: 6 hours
\nCost: $12.53 per recipe \/ $2.08 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 pound lean ground turkey*<\/li>\n
  • 1 cup uncooked brown rice<\/li>\n
  • 1 cup shredded mozzarella cheese<\/li>\n
  • 1 teaspoon dried basil<\/li>\n
  • 6 bell peppers (any color), tops and seeds removed<\/li>\n
  • 1 (28 ounce) can crushed tomatoes<\/li>\n
  • 1\u00bd cups low-sodium chicken broth<\/li>\n
  • \u00bd cup grated Parmesan cheese<\/li>\n<\/ul>\n

    * Choose 90% lean or higher for the healthiest option.<\/small><\/p>\n

    Directions<\/h2>\n
      \n
    1. In a medium bowl, combine turkey, rice, mozzarella and basil.<\/li>\n
    2. Spoon mixture into peppers, filling each one about \u00be full. Place peppers in slow cooker.<\/li>\n
    3. Top peppers with tomatoes. Pour chicken broth into slow cooker around the peppers.<\/li>\n
    4. Cover and cook on low for 6 hours.<\/li>\n
    5. Sprinkle peppers with Parmesan cheese and serve.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Buying the store brand instead of name brand can help reduce the cost of a recipe.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 6
      \nTama\u00f1o de porci\u00f3n: 1 pimiento
      \nTiempo de preparaci\u00f3n: 15 minutos
      \nTiempo de cocci\u00f3n: 6 horas
      \nCosto: $12.53 por receta \/ $2.08 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 libra pavo molido magro*<\/li>\n
      • 1 taza arroz integral crudo<\/li>\n
      • 1 taza queso mozarela rallado<\/li>\n
      • 1 cucharadita albahaca seca<\/li>\n
      • 6 pimentones (cualquier color), sin semillas y parte superior cortada<\/li>\n
      • 1 lata (28 onzas) tomates triturados<\/li>\n
      • 1\u00bd tazas caldo de pollo bajo en sodio<\/li>\n
      • \u00bd taza queso parmesano rallado<\/li>\n<\/ul>\n

        * Elija 90% magro o m\u00e1s para la opci\u00f3n m\u00e1s saludable.<\/p>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. En un taz\u00f3n mediano, combine el pavo, arroz, mozzarella y albahaca.<\/li>\n
        2. Con una cuchara, rellene cada piment\u00f3n hasta \u00be de lleno. Coloque los pimentones en una olla de cocimiento lento.<\/li>\n
        3. Eche los tomates por encima de los pimentones. Vierta el caldo de pollo a la olla de cocimiento lento alrededor de los pimentones.<\/li>\n
        4. Cubra y cocine en bajo (low) por 6 horas.<\/li>\n
        5. Espolvoree los pimentones con queso parmesano y sirva.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Comprar la marca de la tienda en lugar de la marca conocida puede ayudar a reducir el costo de una receta.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 6
          \nTamanho da por\u00e7\u00e3o: 1 piment\u00e3o
          \nTempo de preparo: 15 minutos
          \nTempo de cozimento: 6 horas
          \nCusto: $12.53 por receita, $2.08 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 libra de carne de peru magra, mo\u00edda*<\/li>\n
          • 1 copo de arroz integral cru<\/li>\n
          • 1 copo de queijo mozzarella ralado<\/li>\n
          • 1 colher de ch\u00e1 de manjeric\u00e3o seco<\/li>\n
          • 6 piment\u00f5es (qualquer cor), topos e sementes removidos<\/li>\n
          • 1 lata (28 on\u00e7as) de tomates triturados<\/li>\n
          • 1\u00bd copos de caldo de frango com baixo teor de s\u00f3dio<\/li>\n
          • \u00bd copo de queijo parmes\u00e3o ralado<\/li>\n<\/ul>\n

            * Escolha 90% ou mais magro para a op\u00e7\u00e3o mais saud\u00e1vel<\/p>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Em uma tigela m\u00e9dia, misture a carne de peru, o arroz, a mozarela e o manjeric\u00e3o.<\/li>\n
            2. Transfira a mistura para os piment\u00f5es, enchendo cada um deles cerca de 3\/4. Coloque os piment\u00f5es na panela el\u00e9trica.<\/li>\n
            3. Cubra os piment\u00f5es com o tomate triturado. Despeje o caldo de galinha na panela el\u00e9trica em volta dos piment\u00f5es.<\/li>\n
            4. Tampe e cozinhe em fogo baixo por 6 horas.<\/li>\n
            5. Polvilhe os piment\u00f5es com queijo parmes\u00e3o e sirva.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro:<\/h1>

              Comprar a marca pr\u00f3pria do mercado em vez da marca famosa pode ajudar a reduzir o custo de uma receita.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              Slow Cooker Turkey Stuffed Peppers \/ Pimentones Rellenos de Pavo en Olla de Cocci\u00f3n Lenta \/ Piment\u00f5es Recheados com Carne de Peru na Panela El\u00e9trica    <\/p>\n","protected":false},"author":2097,"featured_media":14534,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[135,117],"tags":[],"class_list":["post-6570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-slow-cooker"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=6570"}],"version-history":[{"count":5,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6570\/revisions"}],"predecessor-version":[{"id":25884,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6570\/revisions\/25884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/14534"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=6570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=6570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=6570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}