Crock Pot Stuffed Peppers

Crock Pot Stuffed Peppers

4 Bell Peppers (We prefer yellow or orange, then red, but not green. Get ones that are more tall and vertical and less short and round)
1 Package of Uncle Ben's Jasmine 90 second rice.
1 lb. Lean Ground Turkey
1 small onion or half a large onion, diced small
2-3 cloves of garlic, minced
about 1 tsp. dried oregano
Black pepper, no salt
Ketchup
Marinara/Tomato sauce
Frank's Hot Sauce
Butter and Olive Oil
8 slices of Land o Lakes white American deli cheese
Shredded Cheddar Cheese

Turn on Crock Pot to High. Put about 3 large spoonfuls of tomato sauce into crock pot with about 1/2 cup of water to thin it out.
Cut off the tops of the bell peppers, save tops and mince and throw out seeds/core.
Place hollowed peppers into crock pot, standing upright on top of watered down tomato liquid.
Cover with lid and cook for an hour or an hour and a half on High. After the hour, water will start to naturally collect and pool in the bottom of each pepper. I used a pair of metal tongs to remove each pepper one at a time and pour out the water in the sink, then replace each pepper.
Meanwhile, in a pan on the stove on medium heat, melt a tablespoon or so of butter and a couple tablespoons of olive oil. Add onion and garlic, saute until translucent. Add minced bell pepper tops and cook for 3-4 minutes longer.
Add ground turkey and cook until no longer pink. Drain (I usually put some sheets of paper towel on a newspaper and pour the turkey mixture onto it to absorb the extra liquid/fats)
Place turkey mixture back in pan. Microwave 90 second rice according the package directions, then add to pan.
Add the next items to the mixture (I never measure so these are guesses): Tomato sauce (maybe a half cup), Ketchup (maybe a quarter cup, big squeeze from bottle), Frank's hot sauce (about 8-10 dashes), dried oregano and a few shakes of black pepper.
Mix together, mixture should be moist but not overly wet.
Place one slice of American cheese in each hot empty pepper. (I fold each slice into thirds and line the inside of each pepper, they instantly start to melt and adhere)
Fill each pepper with turkey mixture. Replace lid and cook on low for about 3-4 hours.
The last ten minutes, set crock pot to Warm setting and place an additional cheese slice on top of each pepper with a small handful of shredded cheddar on top of that. Put lid back on to melt.

To serve peppers (a helper is needed)
We use the set of tongs and a spotted spoon technique to lift the peppers, one at a time. The helper brings the plate as close as they can to the crock pot so the pepper doesn't have to go far. You'll see, lol. Oh and never use paper plates, it's kinda disastrous. Enjoy!