Low Carb Slow Cooker Stuffed Peppers with Mozzarella & Basil

One of my favorite gifts from my hubby is my slow cooker. I balked at having one for so long due to having many less than desirable meals served from them as a child, but slow cookers are enjoying a revival and I am enjoying the ease of using one!

This recipe is an update on stuffed peppers. A much better version than my childhood one (sorry mom!).

Bell Peppers Stuffed with Turkey, Mozzarella, and Basil

1 pkg ground turkey (can be plain, seasoned, sausage, etc.) around 1 lb. to 1.5 lbs.
5 or 6 bell peppers (any color) tops cut off and seeds removed
2 cloves garlic, minced
1 cup rice or instant rice - not cooked!
1 tsp italian seasoning (if using plain turkey)
1 tsp salt (if using plain turkey)
1/2 teaspoon black pepper
1 8 oz pkg mozzarella, cut into 1/2" cubes
fresh basil leaves, chopped
1 28 oz can diced tomatoes
1/2 cup chicken broth
1/2 cup parmesan cheese (shaker is fine)

Mix all ingredients up to basil in a large bowl. Note that if you are using pre-flavored sausage or turkey you may omit seasonings and salt. Fill peppers with mixture and place into slow cooker with openings facing up. Pour chicken broth around peppers and then pour tomatoes on top and around. Cook on low for 6 hours.

For serving, set pepper upright on plate or slice in half as shown and top with sauce left from cooker and sprinkle with parmesan cheese. In the photo, I had also made roasted rosemary potatoes as a side since it was a family meal and not just low carbers at the table.

The kids loved getting a big chewy chunk of mozzarella every bite or so. I had omitted the parmesan at first, but once I added it, decided it really finished the dish.

Per My Fitness Pal, each serving is 9 net carbs.