Crock Pot Tijuana Turkey

• 1 lb turkey breast, cut into 3/4 inch cubes
• 1 small green bell pepper, finely chopped
• 1 small onion, minced
• 1 garlic clove, minced
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 2 tablespoons cornmeal
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves, crushed
• 12 teaspoon salt
• 14 teaspoon ground cinnamon
• 18 teaspoon ground red pepper
• 1 (8 ounce) can tomato sauce
• 1 12 cups water
• 1 12 tablespoons smooth peanut butter
• 3 cups hot cooked rice
• 14 cup chopped fresh cilantro

1. Combine turkey, bell pepper, onion, and garlic in a 3 1/2 quart slow cooker.
2. In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon, and red pepper.
3. Stir into turkey mixture.
4. Whisk tomato sauce with water and peanut butter; pour over turkey mixture, mixing well.
5. Cover and cook on LOW 4 to 5 hours.
6. Serves 4.
7. Serve over hot cooked rice.
8. Sprinkle with cilantro.
9. Healthy Crockery Cookery Mable Hoffman.

turkey breast, green bell pepper, onion, garlic, brown sugar, chili powder, cornmeal, cocoa, ground cumin, oregano, salt, ground cinnamon, ground red pepper, tomato sauce, water, smooth peanut butter, rice, fresh cilantro

Taken from www.food.com/recipe/crock-pot-tijuana-turkey-219968 (may not work)