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These filling Slow Cooker Stuffed Bell Peppers with turkey meat have been my trusty fallback for chaotic evenings when I want a wholesome, filling dinner ready after a long day. The mix of protein-packed ground turkey, soft rice, and vibrant bell peppers makes for a complete dish that's both good for you and tasty too.
I came up with this dish during an extremely busy period when I needed something nutritious but couldn't spend hours cooking. At first my family wasn't sure about stuffed peppers, but now they ask for them all the time, especially when it's freezing outside.
What You'll Need
- Bell peppers: Find ones with stable bottoms so they won't tip over in your slow cooker
- Ground turkey: Go for 93% lean for good taste without extra fat
- Cooked rice: Gives the filling nice bulk and helps everything stick together
- Sweet onion: Adds mild flavor that doesn't take over the dish
- Garlic powder: Gives you all the taste without chopping fresh cloves
- Dried herbs: Thyme and rosemary work wonderfully with turkey
- Worcestershire sauce: Brings rich, savory notes to the meat mixture
- Tomato sauce: Keeps everything juicy and adds tangy flavor
- Mozzarella cheese: Creates that irresistible melty top layer
- Fresh parsley: Not required but nice for a pop of color and freshness
Cooking Process
- Get Your Peppers Ready:
- Slice the tops from 6 bell peppers and scoop out all seeds and white parts. Keep those tops handy—you'll need them while cooking. Try to pick peppers that sit without tipping over for best results in your slow cooker.
- Create Your Stuffing:
- In a big bowl, put raw ground turkey, finely chopped sweet onion, already-cooked rice, 1/4 teaspoon garlic powder, salt, pepper, 1/2 teaspoon dried herb blend, and 1 teaspoon Worcestershire sauce. Mix it all together with your fingers or a fork, but don't overdo it or the filling will get too compact.
- Fill Them Up:
- Spoon the turkey mix into each hollow pepper, filling to the top but not packing it down too hard. Put the pepper tops back on. Set them upright in your 6 quart slow cooker. Pour 1/4 cup water in the bottom to make steam as they cook.
- Let Them Cook:
- Put the lid on and set to high for 4 hours or low for up to 8 hours. The peppers will get tender and the turkey will cook all the way through. The long, slow cooking lets all the flavors blend perfectly while keeping the peppers soft but not mushy.
- Top With Goodness:
- About 30 minutes before finishing, mix together tomato sauce, the rest of your garlic powder, herbs, and Worcestershire in a small bowl. Take off the pepper tops and drizzle this sauce over each pepper. Scatter plenty of mozzarella on top and cook without the lid for the last 30 minutes until the cheese turns bubbly and golden.
- Last Step:
- Before serving, poke a tiny hole in the bottom of each pepper to let extra liquid drain out. This keeps them from being soggy when you eat them. Sprinkle with chopped fresh parsley for extra color and flavor.
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My kids really like when I use different colored peppers instead of just green ones. The red and yellow ones bring a bit of sweetness that works really well with the savory turkey mix. I can still remember how surprised I was when my picky daughter tried these and immediately wanted seconds - now they're a regular in our dinner lineup.
Prep In Advance
These peppers work great when you need to cook ahead. You can get everything ready up to the stuffing part a full day before. Just keep the stuffed peppers in your fridge with a cover, then pop them in the slow cooker when you're ready to start cooking. This makes them perfect for those crazy days when cooking from scratch isn't gonna happen.
Ways To Switch It Up
What I love about this dish is how easy it is to change things around for different tastes or diets. If you want fewer carbs, swap out regular rice for riced cauliflower. You'll still get that nice texture but with way less carbohydrates.
What To Eat With It
These stuffed peppers are totally fine on their own as a full meal, but adding a few simple sides can make dinner even better. A fresh green salad with light dressing gives a nice crunch next to the soft peppers. In winter, we love having some warm garlic bread on the side to soak up all the yummy sauce.
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A satisfying and nutritious comfort food that's fantastic for planning meals ahead or enjoying with family on chilly evenings.
Frequently Asked Questions
- → Can I get everything ready beforehand?
Totally! You can cook the rice a day or two ahead. Put the peppers together the night before, cover, and keep them in the fridge. Toss them into the slow cooker in the morning with water and let them cook according to the steps.
- → What’s the best pepper color for this dish?
Any color works great! Red and yellow are sweeter, while green has a bit of bitterness some folks enjoy. Just pick ones with flat bottoms so they stand up nicely in the cooker.
- → Is it okay to use beef instead of turkey?
Of course! You can swap in ground beef for the turkey using the same amount. Opt for lean beef (90/10 or 93/7) to avoid too much grease. The cooking and ingredient process doesn’t change.
- → Why do I need to cut a tiny opening in the peppers?
Snipping a small hole at the bottom helps let any extra liquid drip out. Peppers release moisture as they cook, and this keeps the dish from being watery.
- → What sides go best with these peppers?
These are pretty hearty on their own, but a fresh green salad, some crusty or garlic bread, or roasted veggies make a great pairing. Add a light soup as a starter for bigger gatherings.
- → Can pre-cooked turkey be used?
Yes, you can! Just mix it into the filling and continue from there. Since the meat’s already done, the slow cooking time helps to soften the peppers and meld the flavors.