Crock Pot Turkey Stuffed Peppers with Rice
User Reviews
4.4
42 reviews
Good
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
6 servings
-
Calories
342 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Crock Pot Turkey Stuffed Peppers with Rice
Report
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.
Share:
Ingredients
- 6 bell pepper tops, seeds, and membranes removed
- 1 pound ground turkey 93/7
- ½ cup sweet onion finely diced
- 1 ½ cups rice cooked
- ½ teaspoon garlic powder divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- 1 ½ teaspoons Worcestershire sauce divided
- ¼ cup water
- 1 (12 ounce) tomato sauce canned
- ½ cup mozzarella cheese shredded
- 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.
- 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.
- 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.
- 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.
- 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!
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 Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
49g
(16%)
Protein
25g
(50%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
48mg
(16%)
Sodium
733mg
(31%)
Potassium
758mg
(16%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
4085IU
(82%)
Vitamin C
157.5mg
(175%)
Calcium
97mg
(10%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 25g | 50% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 733mg | 31% |
| Potassium | 758mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4085IU | 82% |
| Vitamin C | 157.5mg | 175% |
| Calcium | 97mg | 10% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
Other Recipes
You'll Also Love
