Crock Pot Turkey Stuffed Peppers with Rice
Crockpot Turkey Stuffed Peppers is the best meal to come home to after a long day. Peppers are loaded with lean ground turkey, cooked rice, and then topped with a flavorful tomato sauce for an easy and healthy weeknight dinner recipe.
Servings: 6 servings
Ingredients
- 6 bell peppers tops, seeds, and membranes removed
- 1 pound ground turkey 93/7
- ½ cup sweet onion finely diced
- 1 ½ cups cooked rice
- ½ teaspoon garlic powder divided
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 ½ teaspoons Worcestershire sauce divided
- ¼ cup water
- 1 (12 ounce) can tomato sauce
- ½ cup shredded Mozzarella cheese
- Parsley optional
Instructions
- Cut the tops off of 6 bell peppers (red, yellow, green, or orange) and remove the seeds and membranes. Save the tops for later.6 bell peppers
- In a large bowl combine uncooked ground turkey, diced onion, cooked rice, ¼ teaspoon garlic powder, salt, pepper, ½ teaspoon dried herbs, and 1 teaspoon Worcestershire sauce. Mix until combined.1 pound ground turkey, ½ cup sweet onion, 1 ½ cups cooked rice, 1 teaspoon salt, ¼ teaspoon pepper
- Stuff bell peppers with equal amounts of the turkey-rice mixture. Cover bell peppers with tops and place in a 6-quart slow cooker. Pour ¼ cup water in the bottom of the slow cooker and cook for 4 hours on high or up to 8 hours on low.¼ cup water
- During the last 30 minutes of cooking, whisk together the tomato sauce, 1/4 teaspoon garlic powder, ½ teaspoon dried herbs, and ½ teaspoon Worcestershire sauce in a medium bowl. Remove tops from the bell peppers and pour tomato sauce over each. Sprinkle with Mozzarella cheese and finish cooking for the last 30 minutes.1 (12 ounce) can tomato sauce, ½ cup shredded Mozzarella cheese
- Just before serving, cut a small slit in the bottom of the bell peppers to let any excess liquid out. Sprinkle bell peppers with fresh parsley and enjoy!Parsley
Notes
- Nutrition. Serving size is 1 stuffed bell pepper with cheese.
- Prep-Ahead. Make the rice a day or two early.
- Storage. Keep leftover peppers in an airtight container in the refrigerator for up to 4-5 days. Freeze fully cooked stuffed peppers in a freezer-safe airtight container for up to 3 months.
- Reheating. Bake in a 350°F oven until heated through. You can also quickly warm them up in the microwave.
Nutrition
Calories: 342kcal | Carbohydrates: 49g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 733mg | Potassium: 758mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4085IU | Vitamin C: 157.5mg | Calcium: 97mg | Iron: 3.2mg
