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SLOW COOKER STUFFED CAPSICUM

Prep Time:

4 Hours

Cook Time:

Serves:

4 Servings

Level:

Recipe Author:

That Clean Life

ABOUT THE RECIPE

INGREDIENTS

  • 4 green Capsicum (large)

  • 500g Extra Lean Ground Turkey

  • 1/2 tsp Sea Salt

  • 1/2 tsp Black Pepper 

  • 1/2 tsp Chili Powder

  • 1 tbsp Cumin

  • 1/2 tsp Dried Basil 

  • 1 Egg

  • 2 Garlic (cloves, minced) 

  • 1/2 Yellow Onion (diced)

  • 1 cup Baby Spinach (chopped) 

  • 1 tbsp Extra Virgin Olive Oil

  • 2 tbsps Coconut Flour 

  • 2 cups Salsa (organic)

  • 1 head Cauliflower (large)

PREPARATION

Step 1:


Slice the tops off the capsicum and carve out the seeds. Set aside.


Step 2:


In a large mixing bowl, combine the ground turkey, sea salt, black pepper, chili powder, cumin, dried basil, egg, minced garlic, yellow onion, spinach, olive oil and coconut flour. Mix well and stuff it into the green capsicums.


Step 3:


Place the capsicum in the slow cooker and top each with a spoonful or two of salsa. Cook for 4 hours on high or 6 - 8 on low.


Step 4: 


Trim your cauliflower into florets. Place the florets in a food processor and pulse into a rice-like consistency. Cover and store in the fridge until ready to eat. (Note: saute the cauliflower rice in a bit of coconut oil before serving.)


Step 5: 


Remove the capsicums from the slow cooker and serve over cauliflower rice. Top with remaining salsa. Enjoy!

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