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Crockpot Stuffed Bell Peppers with Ground Turkey

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Stuffed Peppers:
  • 6 large bell peppers (any color, tops cut off and seeds removed)
  • 1 lb lean ground turkey
  • 1 cup cooked rice (white, brown, or quinoa)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, grated (optional, for extra veggies)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded mozzarella or cheddar cheese (plus extra for topping)
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste
  • For the Sauce:
  • 1 can (15 oz) tomato sauce
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried basil

Instructions
 

  • Step 1: Prepare Bell Peppers: Wash bell peppers and cut off the tops. Remove seeds and membranes, keeping the peppers intact. Set aside.
  • Step 2: Make the Filling: In a large mixing bowl, combine ground turkey, cooked rice, onion, garlic, zucchini (if using), diced tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, pepper, and 1 cup shredded cheese. Mix until everything is evenly combined.
  • Step 3: Stuff the Peppers: Spoon the filling mixture into each bell pepper, packing it down lightly. Place stuffed peppers upright in the crockpot.
  • Step 4: Add the Sauce: In a small bowl, mix tomato sauce, Worcestershire sauce, garlic powder, onion powder, and dried basil. Pour the sauce evenly over the stuffed peppers.
  • Step 5: Slow Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours, until peppers are tender and filling is fully cooked. About 15 minutes before serving, sprinkle extra shredded cheese on top of each pepper, cover, and allow it to melt.