Stuffed Peppers, an easy meal

Needed:
2-3 Peppers (one pepper can feed 1-2 people depending on appetite)
1/4 lb ground lean turkey breast
1/4 c chopped onion
1 clove garlic
8 oz tomato sauce
1/4 tsp salt
1/4 tsp cumin
1/8 tsp cinnamon
dash red pepper
1/3 c uncooked couscous (look for it in the rice aisle at the supermarket)
1/2 c water
crock pot/slow cooker

I make this the night before and in the morning start up the crock pot so that it's ready when we get home.
A tip about ground turkey- since it's usually sold in about 1 pound packages and we don't eat much meat, as soon as I get home from the grocery store I divide the packages up into 1/2 pounds and put into freezer ziplock baggies and freeze that way so we don't have much waste. Since this recipe calls for about 1/4 pound, or less if I'm only cooking for 2 people, I still brown the rest of the turkey and use it the following night for hamburger helper. Also, since there is so little fat in extra-lean turkey breast, spray the pan with some spray oil before browning of turkey will stick.

Core peppers. Brown turkey, onion, and garlic (if using fresh garlic; if using jarred already prepared garlic, wait to add until you add the rest of the spices). Stir in tomato sauce, couscous, and all spices. Fill peppers with mix. Pour the water into the slow cooker then place peppers in. Cover and cook on low for 4-6 hours or until you return home. The longer you cook, the softer the peppers will be so you may need to be careful when getting them out of the slow cooker that they don't break open and drop all the yumminess. Be careful: the insides will be really hot!

The Miracle Food!

If you're not using it already, get acquainted with Greek Yogurt. It is such a versatile food, and has many uses from breakfast to desserts. If you buy a family size, you can go through it quickly if you look to use it. And, there are numerous articles online tooting the nutritional benefits. To simplify them, Greek yogurt is healthy and fulfilling. The texture is much like sour cream, so try replacing sour cream in your recipes with Greek yogurt. We put it on everything from breakfast skillets to baked potatoes. You can also shred some veggies (try onions, cucumbers, dill, etc) into it or use it plain as a veggie dip. Put a tablespoon of honey in it to sweeten it up or try it with some fresh fruit. Enjoy!

Some quick nutritional facts:
Sour cream (serving size 30 grams or 2 tbsp) has 5 g fat 20 mg cholesterol and 1 g protein
Greek yogurt (serving size 8 oz or 227 grams) has 0 g fat, 0 mg cholesterol, and 23 grams of protein