Tuesday, June 25, 2013
So much has happened since my last post. I survived a long rough pregnancy, am now a wife to a college graduate, a mother and a Texan! That's right we moved to Houston at the end of May! Little man is almost five months old and is growing up way too quickly! There is a lot of transition going on in our lives right now but I'm diving back into blogging! My camera is currently out of commission so cell phone pictures will have to do until we get settled and I get a new one! I am so excited to share our life with you!
Posted by Kristin Carman at Tuesday, June 25, 2013
Sunday, June 23, 2013
1 Cup of White Rice
1 Package of Italian Seasoned Ground Turkey
½ tsp. of Salt
½ tsp. of Pepper
1 tsp. Garlic Powder
1 tsp. Parsley
1 tbsp. McCormick Italian Seasoning
1 cup Grated Mozzarella Cheese
12 oz Jar of Tomato Sauce
6 Bell Peppers
EVOO (Extra Virgin Olive Oil)
First you want to cook your rice, you can use instant rice, or cook your rice the old fashioned way. Next you want to get a big bowl to mix in. In this bowl mix your turkey, eggs, seasoning, cheese and cooked rice together. Cut and gut your peppers, once this has been done stuff them with the mixture. Coat your Crockpot in EVOO and do not use a Crockpot liner. After your peppers are stuffed place them in the Crockpot. Once they are in the Crockpot top each pepper with the remaining tomato sauce, allow some sauce to drip to the bottom. Cook on low for 6 hours. When they are done take them out and enjoy, we top ours with some extra cheese.
These are a favorite at our house, I hope your family enjoys them as much as mine does!