1. Drain the stewed tomatoes, reserving the juices. Measure 1/4 cup of the juices and set aside. Place the stewed tomatoes and the remaining juices in a 3 1/2-quart crockpot.
2. In a medium bowl, combine the reserved 1/4 cup tomato juices, the bread crumbs, egg, onion, garlic, chili powder, and salt and mix well. Add the ground turkey and corn and mix well. Mound the turkey mixture into the peppers. Arrange 3 peppers in the crockpot, and balance the fourth on top of them.
3. Cover and slow-cook until the turkey stuffing is cooked through, 5 to 6 hours on low (200 F). Transfer the peppers to a platter and cover with aluminum foil to keep warm.
4. Transfer the tomatoes and cooking liquid to a blender and process until smooth. Pour the sauce into a sauceboat, and serve with the peppers. This sauce is also great over hot cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 126.6mg||39 %|
|Sodium 116.4mg||4 %|
|Potassium 603.2mg||16 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 7.6g|
|Protein 28g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 199
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