Crockpot Tijuana Turkey

• 1 lb. turkey breast, cut into 3/4 inch cubes
• 1 sm. green bell pepper, finely chopped
• 1 sm. onion, minced
• 1 clove garlic, minced
• 1 tbsp. brown sugar
• 1 tbsp. chili powder
• 2 tbsp. cornmeal
• 3 tbsp. unsweetened cocoa powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano leaves, crushed
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground red pepper
• 1 can (8 oz.) tomato sauce
• 1-1/2 cup water
• 1-1/2 tbsp. smooth peanut butter
• 3 cups hot cooked rice
• 1/4 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, clove 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.foodgeeks.com/recipes/20923 (may not work)