06 – slow cooker stuffed peppers

26 oz spaghetti or marinara sauce
1 Tbsp red-wine vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 large peppers 
16 oz ground turkey 
1 small zucchini, diced
1/2 cup(dry)  barley 
1 finely chopped onion

Prepare barley according to package instructions. Stir marinara sauce, vinegar, cumin and cinnamon in large bowl until mixed well. Spoon 11/2 cups sauce into bottom of 5-qt or larger slow-cooker. Slice off top 1/2 in. of peppers; seed them and reserve tops.  Sauté ground turkey, zucchini, and onion. combine meat mixture, cooked barley, and the rest of the sauce.; mix well. Evenly spoon mixture into peppers and replace tops. Stand upright in slow-cooker.  Cover and cook on low 5 to 6 hours, until peppers are tender and instant-read
thermometer inserted in filling registers 160ºF. Serve with sauce.

4 servings
about 6-7 points each


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