If you adore cozy, flavorful comfort food that’s just as wholesome as it is delicious, you’re going to fall head over heels for this Crock Pot Turkey Stuffed Peppers with Rice Recipe. Imagine tender bell peppers filled with a savory blend of seasoned ground turkey, fluffy rice, and aromatic herbs, slow-cooked to perfection while filling your kitchen with irresistible aromas. This dish not only packs a gorgeous colorful presentation but also makes weeknight dinners feel like a special occasion without all the fuss.
Ingredients You’ll Need
With just a handful of simple, fresh ingredients, you’ll create a symphony of flavors and textures that make this recipe truly shine. Each component plays a key role — from sweet bell peppers adding vibrant color and crunch to the juicy turkey and fluffy rice delivering hearty satisfaction.
- 6 bell peppers: Choose a mix of red, yellow, green, or orange for a beautiful, colorful dish with a natural sweet crunch.
- 1 pound ground turkey (93/7): Lean and tender, turkey keeps things light while soaking up all the delicious herbs and spices.
- ½ cup sweet onion (finely diced): Adds a mild sweetness and wonderful texture to balance the savory filling.
- 1 ½ cups cooked rice: The hearty base that makes the stuffed peppers really filling and comforting.
- ½ teaspoon garlic powder (divided): Provides a warm, aromatic flavor that enhances every bite.
- 1 teaspoon salt: Brings out the natural flavors throughout the dish.
- ¼ teaspoon pepper: Adds a subtle kick to round out the spices.
- ½ teaspoon dried thyme: Infuses the filling with a lovely earthy note.
- ½ teaspoon dried rosemary: Offers a fragrant herbal depth that pairs beautifully with turkey.
- 1 ½ teaspoons Worcestershire sauce (divided): Boosts umami flavor, making the filling rich and satisfying.
- ¼ cup water: Keeps the peppers moist and juicy during slow cooking.
- 1 (12 ounce) can tomato sauce: Creates a tangy, luscious topping that ties everything together.
- ½ cup shredded Mozzarella cheese: Melts perfectly over the peppers for a gooey, cheesy finish.
- Parsley (optional): Adds a fresh, vibrant touch just before serving for that extra pop of color and flavor.
How to Make Crock Pot Turkey Stuffed Peppers with Rice Recipe
Step 1: Prepare the Bell Peppers
Start by carefully cutting the tops off your colorful bell peppers and removing all seeds and membranes. Don’t toss those tops — they’ll come back later to add a charming “lid” and help keep the filling moist and secure as it cooks.
Step 2: Mix the Filling
In a large bowl, combine the ground turkey, finely diced sweet onion, fluffy cooked rice, along with half of your garlic powder, salt, pepper, dried thyme, rosemary, and Worcestershire sauce. Mix everything thoroughly until it’s well blended — this creates a perfectly seasoned, juicy filling for your peppers.
Step 3: Stuff and Arrange in Slow Cooker
Fill each pepper evenly with the turkey-rice mixture. Replace the pepper tops to keep the filling in place, then nestle your stuffed peppers snugly in a 6-quart slow cooker. Pour a little water into the bottom to keep things steamy and cook for 4 hours on high or up to 8 hours on low — the slow cooker does the hard work here, tenderizing the peppers and melding the flavors beautifully.
Step 4: Add Tomato Sauce and Cheese
About 30 minutes before the cooking time is up, whisk together the tomato sauce with the remaining garlic powder, herbs, and Worcestershire sauce. Carefully remove the pepper tops from each stuffed pepper and pour this saucy mixture over them. Sprinkle with shredded Mozzarella cheese, then cover and finish cooking to allow the cheese to melt into a gooey, irresistible topping.
Step 5: Final Touches
Just before serving, make a small slit in the bottom of each pepper to let any excess liquid drain out — this keeps the dish from being too watery. Sprinkle with fresh parsley if you like, and get ready to enjoy a hearty, comforting meal that feels both wholesome and indulgent!
How to Serve Crock Pot Turkey Stuffed Peppers with Rice Recipe
Garnishes
Fresh parsley is an easy, lovely garnish that adds a bright, herbal note and a pop of green that makes the dish even more inviting. If you want to mix it up, a sprinkle of red pepper flakes or freshly cracked black pepper can add a bit of exciting heat.
Side Dishes
These stuffed peppers are a complete meal by themselves, but pairing them with a crisp garden salad or a side of garlic roasted potatoes perfectly balances the meal. For an extra veggie boost, steamed green beans or a light cucumber salad brighten things up wonderfully.
Creative Ways to Present
For special occasions, serve these peppers on individual plates garnished with a drizzle of olive oil and a sprinkle of Parmesan alongside a crusty garlic bread slice. Or, layer the stuffed peppers in a large casserole dish and bake briefly under the broiler for a bubbly, golden finish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover stuffed peppers to an airtight container and refrigerate. They will stay fresh for up to 3 days, making them an ideal meal prep option that heats up beautifully for a quick lunch or dinner.
Freezing
If you want to save some for later, this recipe freezes exceptionally well. Wrap each stuffed pepper tightly in plastic wrap and place in a freezer-safe container or bag. They keep best for up to 3 months; just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered in the microwave or in a preheated 350°F oven until warmed through. To preserve the pepper’s tender texture, cover with foil in the oven and avoid overcooking.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well but may require a slightly longer cooking time to become tender. Just make sure it’s fully cooked before mixing with the turkey filling to ensure even texture.
What can I substitute for ground turkey?
You can swap ground turkey for ground chicken, beef, or even a plant-based meat alternative depending on your preference. Each will bring its own unique flavor while keeping the dish delicious and hearty.
Do I have to use the slow cooker?
While the slow cooker is perfect for hands-off, low-and-slow cooking that tenderizes peppers beautifully, you can also bake stuffed peppers in the oven at 350°F for about an hour, covered, then uncovered with sauce and cheese until bubbly.
Can I make this recipe spicy?
Yes! Add diced jalapeños to the filling or sprinkle crushed red pepper flakes over the cheese before the final cooking stage to add a nice kick without overpowering the other flavors.
Is this recipe gluten-free?
Yes, this Crock Pot Turkey Stuffed Peppers with Rice Recipe is naturally gluten-free as long as your Worcestershire sauce is gluten-free (many brands are, but always check labels to be sure!).
Final Thoughts
This Crock Pot Turkey Stuffed Peppers with Rice Recipe truly feels like a warm hug on a plate, combining simple ingredients into a dish that’s rich in flavor and effortless to make. It’s perfect for busy days when you want to come home to something wholesome and comforting. I can’t wait for you to try it and see how it quickly becomes a family favorite in your home too!
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Crock Pot Turkey Stuffed Peppers with Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
These Crock Pot Turkey Stuffed Peppers with Rice are a comforting and healthy meal perfect for busy days. Ground turkey mixed with cooked rice, aromatic herbs, and spices is stuffed into vibrant bell peppers and slow-cooked to tender perfection. Topped with a savory tomato sauce and melted mozzarella cheese, this dish delivers rich flavors with minimal effort, making it ideal for family dinners or meal prep.
Ingredients
Peppers
- 6 bell peppers (tops, seeds, and membranes removed)
Turkey Filling
- 1 pound ground turkey (93/7)
- ½ cup sweet onion (finely diced)
- 1 ½ cups cooked rice
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon Worcestershire sauce
Cooking Liquid & Sauce
- ¼ cup water
- 1 (12 ounce) can tomato sauce
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon Worcestershire sauce
Topping
- ½ cup shredded Mozzarella cheese
- Parsley (optional, for garnish)
Instructions
- Prepare the Bell Peppers: Cut the tops off of 6 bell peppers (choose red, yellow, green, or orange) and remove the seeds and membranes. Set the tops aside for later use as covers.
- Make the Turkey Mixture: In a large bowl, combine the uncooked ground turkey, finely diced sweet onion, cooked rice, ¼ teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and 1 teaspoon Worcestershire sauce. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Peppers: Fill each bell pepper evenly with the turkey and rice mixture. Place the stuffed peppers upright in a 6-quart slow cooker. Cover each pepper with its reserved top. Pour ¼ cup water into the bottom of the slow cooker to help create steam and cook the peppers evenly.
- Slow Cook: Cook the stuffed peppers for 4 hours on high or up to 8 hours on low in the slow cooker, allowing the turkey to cook through and the peppers to soften.
- Prepare the Tomato Sauce: About 30 minutes before the end of cooking, whisk together the tomato sauce, ¼ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and ½ teaspoon Worcestershire sauce in a medium bowl.
- Add Sauce and Cheese: Carefully remove the tops from each pepper in the slow cooker and pour the prepared tomato sauce evenly over them. Sprinkle the tops with shredded Mozzarella cheese. Replace the lid and continue cooking for the last 30 minutes to melt the cheese and infuse flavors.
- Serve: Just before serving, cut a small slit at the bottom of each stuffed pepper to release any excess liquid. Garnish with fresh parsley if desired, and enjoy your hearty, flavorful meal.
Notes
- You can use any color bell peppers depending on your preference or availability.
- For a lower sodium version, reduce the salt and Worcestershire sauce or use low-sodium alternatives.
- If you don’t have cooked rice on hand, prepare rice ahead or substitute with quinoa for extra protein.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
- Optional: Add crushed red pepper flakes for a mild heat kick in the turkey mixture.
- Ensure the slow cooker lid fits well to maintain moisture during cooking.
