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
Scale
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.
