Stuffed Bell Peppers in MP5

4 bell peppers (any color)
1 pound of ground turkey (BTW, what do you call a cow with no leg? Ground beef!)
1 large onion, chopped
2 tablespoons of Worcestershire sauce
1 normal size jar of spaghetti sauce (24 oz) **add seasonings like basil, oregano, Italian, etc. to sauce
2 cups of cooked rice -or- **1 bag of frozen cauliflower, grated using #2 cone

**My version: I added basil and Italian seasoning to my plain pasta sauce. I grated a bag of frozen cauliflower in place of rice and boiled whole wheat spaghetti noodles (I added olive oil, salt, and Mrs. Dash to the noodles. That make a huge difference in taste in my opinion.)


Preheat 5 quart Cooker (MP5), uncovered at 375 degrees F.
Wash and core bell peppers; set aside.
When MP5 has been preheated, add ground turkey and onion; brown.
Add Worceshire sauce, spaghetti sauce and cooked rice/grated cauliflower. Mix well. Fill peppers with mixture, leaving some mixture in the cooker. Place peppers on top of mixture in MP5; cover and reduce to simmer (I chose 170, but the bell pepper was not as tender as I wanted, so next time I will either wait for the click and reduce to create a vacuum seal or chose a higher temperature like 220). Cook 35-45 minutes or until peppers are tender. *** serve remaining mixture over noodles.