Crockpot Stuffed Peppers
Crockpot Stuffed Peppers are a delicious easy dinner to come home to. With it's perfect Italian seasoning, the filling makes the best stuffed pepper recipe.
Servings: 6 people
- 6 bell peppers
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 pound ground turkey 93% lean (read about substituting pork and beef here)
- 2 cups cooked rice (see note in the post for tips and tricks)
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 15 ounces tomato sauce
- 2 cups shredded mozzarella cheese divided
Spray a crockpot with cooking spray.
Cut the tops off of the peppers, remove the ribs and seeds, and then dice the tops of the peppers.
Heat a large skillet over medium heat, add olive oil. Add the chopped bell pepper tops and garlic. Sauté until soft, about five to seven minutes.
Add the ground turkey and break up as you cook it. Season with onion powder, parsley, basil, salt, and pepper. Cook until the meat is no longer pink. Stir in the tomato sauce, bring to a boil, and simmer for 5 minutes.
Stir in the rice and one cup of the mozzarella cheese. Taste the mixture and add more salt and pepper to taste. Divide the mixture between the six hollowed out bell peppers. Place the bell peppers into the slow cooker.
Cook on low for 3 to 4 hours. Top with the remaining cheese and cover the slow cooker allowing the cheese to melt, about 10 more minutes. Serve while hot.
Serving: 1pepper | Calories: 410kcal | Carbohydrates: 29g | Protein: 29g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 21g | Cholesterol: 86mg | Sodium: 1140mg | Potassium: 677mg | Fiber: 5g | Sugar: 8g