Crock Pot Turkey Stuffed Bell Peppers
Transform your weeknight dinners with these hearty and wholesome Crock Pot Turkey Stuffed Bell Peppers, a dish that's as easy to make as it is satisfying. This slow cooker recipe features vibrant bell peppers filled to the brim with a flavorful blend of lean ground turkey, tender cooked rice, and a medley of savory spices like Italian seasoning and paprika. Slow-cooked in a rich tomato sauce for hours, the peppers become perfectly tender while soaking up all the delicious flavors. The finishing touch? A gooey layer of melted cheddar cheese that will have everyone coming back for seconds. With only 20 minutes of prep time and the convenience of a crock pot, this nutritious recipe is perfect for busy days or meal prepping. Serve these stuffed peppers as a nutrient-packed main dish that’s gluten-free, customizable to your taste, and sure to impress the whole family.
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 1 lb Ground turkey
- 1 cup Cooked rice (white or brown)
- 14.5 oz Diced tomatoes (canned, undrained)
- 8 oz Tomato sauce
- 1 cup Shredded cheddar cheese
- 1 small, diced Onion
- 2 cloves, minced Garlic
- 1 tsp Italian seasoning
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Cut the tops off the bell peppers and remove the seeds and membranes. Set the bell peppers aside, and dice the usable parts of the tops to use in the filling.
In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, and diced bell pepper tops, and sauté for 3-4 minutes until softened.
Add the ground turkey to the skillet. Cook until no longer pink, breaking it up into small pieces with a wooden spoon. Drain any excess liquid if necessary.
Stir in the cooked rice, Italian seasoning, paprika, salt, black pepper, and half of the diced tomatoes. Mix until everything is well combined and heated through. Remove from heat.
Stuff each bell pepper with the turkey and rice mixture, packing it tightly. Place the stuffed peppers upright in the crock pot.
In a medium bowl, combine the remaining diced tomatoes and the tomato sauce. Pour this mixture evenly over the stuffed peppers in the crock pot.
Cover and cook on low for 4-5 hours or until the peppers are tender and cooked through.
About 15 minutes before serving, sprinkle shredded cheddar cheese on top of each stuffed pepper. Cover and let it melt.
Carefully remove the stuffed peppers from the crock pot using a large spoon. Serve hot and enjoy!
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 57.0 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2678 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
