New Addition and Slow Cooker Italian Stuffed Peppers

First the most important thing....Our new addition! Her name is Emma.

Buster the chubby boy here loves her and Nana in the back won't even look at me she is so jealous we brought a new lil girl home. I am sure she will warm up to Emma. Such Characters! I love her so much and we just got her today!

Now on to the PEPPERS!

This recipe cooks 3-4 hrs on High. Just a heads up.

6 med green bell peppers
6 oz Italian turkey sausage
1 pound ground turkey
1 cup slightly under cooked with a tad bit of liquid still in the mix.
1/2 cup diced onion
1/4 c fresh parsley (this time I only had dried so about 1.5-2 tbs)
1/4 c fresh basil (same deal as the parsley here)
1/2-3/4 tsp dried oregano
2 tbs grated parm
1/4 cup bread crumbs
1 large egg
1/2 tsp black pepper
1 26 oz  jar of prego traditional
1/4 tsp crushed red pepper flakes

Now. cut the tops off the peppers, core them, seed them and set aside. You can cut up the bit of pepper from the tops to add if you like.

Mix the rest of the ingredients Italian turkey sausage through prego. BUT ONLY USE about 3 TBS of the Prego. reserve the rest for later.

Now stuff your peppers and set them in the slow cooker upright. Add the red pepper flakes to the prego and pour over the pepper tops. Next add about 3/4 cup water to the bottom of the cooker and set on high3-4 hrs until done.

Remove peppers and if your cooker has a simmer function reduce the sauce down and spoon over. If not you can skip this part or reduce it in a pot on the pan. I like mine saucy so I reduce it and spoon it over and dip some bread in it....

OPTIONAL...because its in the picture....I grate some sharp cheddar over the top at the end because I love cheese!

this is left overs the next day....