2/3 cup brown rice
1 1/2 lbs turkey burger
1 small onion
2 cloves garlic
1/2 tablespoon italian seasoning
1/2 teaspoon chili flakes
28 oz can diced tomatoes , undrained
1 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 cups shredded low fat cheddar cheese (you can find this at Aldi)
1 cup chicken broth
6 bell peppers (red, green, yellow or orange)
Bring 1 1/2 cups of water to a boil. Stir in rice, cover and reduce heat to low. Cook 15-18 minutes or just until water is evaporated. (Rice should be slightly underdone).
Brown beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Stir in 2/3 of the can of tomatoes, seasoning, chili flakes, tomato paste and Worcestershire sauce until mixed. Add cooked rice and remove from heat.
Cut the tops off of your peppers and place in your slow cooker. Fill each 1/2 way with the rice mixture add 1/4 cup cheese and top with the rice mixture (it’s ok if they overflow a little bit).
Spoon remaining tomatoes and broth over top of peppers and cook on high about 3 hours or until soft. 5 minutes before serving, place remaining cheese on top of peppers and close the lid until cheese melts.