Crock Pot Stuffed Peppers Recipe
These crock pot stuffed peppers are made with 5 simple ingredients and filled with delicious taco flavors. Easy to prep ahead (you can even freeze them), and cook in the slow cooker for a convenient and hands off dinner.
Servings: 6
Calories: 386kcal
Ingredients
- 2 cups basmati or brown rice (cooked; roughly ¾ cups uncooked)
- 6 bell peppers
- 1 lb lean ground turkey
- 3 tablespoons taco seasoning
- 2 cups cheese (shredded; mozzarella or cheddar work)
Serving suggestions
- sour cream or greek yogurt
- fresh tomatoes or salsa
- avocado slices
- fresh green onions or cilantro
- tortilla chips
Instructions
- Cook rice according to package directions; set aside to cool.
- Cut tops off bell peppers so that you have a 1.5-2 inch hole in the tops.
- Using a toothpick, poke 3-4 holes towards the bottom of the bell peppers.
- In a large bowl, stir together the cooled rice, ground turkey, taco seasoning and 1 ¼ cups of cheese.
- Spoon filling into the bell peppers. Press it right in using a spoon.
- Arrange filled bell peppers in a 6 quart slow cooker; sprinkle with remaining cheese.
- Cook on low for 4-5 hours, or until cooked through. You can check using an instant read thermometer that the filling has reached 165°F in the middle.
To assemble ahead and freeze:
- Follow steps 1-4 above.
- Arrange stuffed bell peppers on a baking sheet or in a baking dish with rims (so they don't fall over).
- Freeze 3 hours- overnight before transferring to a large freezer bag. Freeze for up to 1 month.
- To cook: thaw completely before cooking as directed above.
Video
Notes
Storage
After cooking through, cool completely and store in an air tight meal prep container in the fridge for up to 4 days.
Reheating
- Heat individual portions in the microwave until steaming hot.
- Heat multiple portions in the oven (uncovered) at 350°F for 15 minutes, or until warmed through.
- Instant Pot- Check out these Instant Pot ground turkey stuffed peppers.
- Low Carb- Omit the rice; since the rice bulks out the filling, the recipe will fill fewer bell peppers.
- Vegetarian- Swap the turkey for 2 cups of black beans; cheese is important for flavor and this recipe has not been tested with vegan cheese.
Nutrition
Serving: 1stuffed pepper | Calories: 386kcal | Carbohydrates: 32g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 525mg | Potassium: 416mg | Fiber: 6g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg