Crock Pot Stuffed Peppers Recipe
Crock pot stuffed peppers recipe with only five ingredients! You can prep this ground turkey stuffed peppers recipe with less than 15 minutes of effort...you can even freeze it ahead and thaw when ready to cook for a freezer crock pot meal. Low carb and vegetarian options included.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
- 2 cups basmati or brown rice (cooked; roughly 3/4 cups uncooked)
- 6 bell peppers
- 1 lb lean ground turkey
- 3 tablespoons taco seasoning
- 2 cups cheese (shredded; mozzarella or cheddar work)
- sour cream or greek yogurt
- fresh tomatoes or salsa
- avocado slices
- fresh green onions or cilantro
- tortilla chips
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 a few holes towards the bottom of the bell peppers.
In a large bowl, stir together the cooled rice, ground turkey, taco seasoning and 1 1/4 cups of cheese.
Spoon filling into the bell peppers.
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.
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.
To make this recipe low carb- omit the rice; you may only get 3-4 stuffed peppers.
To make this recipe vegetarian- swap the ground turkey for 2 cups of cooked black beans.
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