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Easy Slow Cooker Ground Turkey Stuffed Bell Peppers

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Tender bell peppers stuffed with a savory filling of lean ground turkey, rice, and tomatoes, all cooked low and slow in the slow cooker for a hands-off, comforting meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 pound lean ground turkey (93/7 recommended)
  • 1 cup cooked white rice (or brown rice, quinoa, or cauliflower rice)
  • 1 small yellow onion, finely diced (about ¾ cup)
  • 2 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes (optional)
  • 4 large bell peppers (any color)
  • ½ cup low-sodium chicken broth (or water)
  • Fresh parsley or basil, chopped (optional, for garnish)
  • Shredded mozzarella or cheddar cheese (optional, for topping)
  • Sour cream or Greek yogurt (optional, for serving)

Instructions

  1. Wash bell peppers, pat dry, slice off tops (about ½ inch down), remove seeds and membranes. Rinse and pat dry again. Trim a thin slice off the bottom if needed so they stand upright.
  2. Heat a large skillet over medium-high heat. Cook ground turkey, breaking it apart, until no longer pink (5-6 minutes). Drain excess liquid if needed.
  3. Add diced onion to the skillet and cook 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  4. Reduce heat to medium. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomato sauce, drained diced tomatoes, oregano, basil, salt, black pepper, garlic powder, and red pepper flakes (if using). Simmer 2-3 minutes.
  5. Remove skillet from heat. Stir in cooked rice until evenly distributed. Taste and adjust seasoning.
  6. Spoon filling into each pepper, packing gently but firmly. Fill to the top, mounding slightly.
  7. Pour chicken broth into the bottom of the slow cooker. Place stuffed peppers upright in the slow cooker. Spoon any extra filling around the peppers.
  8. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until peppers are fork-tender but still hold their shape.
  9. Carefully remove peppers with a slotted spoon. Let rest 5 minutes before serving. Spoon some cooking liquid over the top. Garnish with fresh herbs, cheese, or sour cream if desired.

Notes

For best texture, cook on LOW. Day-old rice works best. Don’t overstuff peppers. If using green peppers, note they soften faster than red or orange. Leftovers taste even better the next day. Freezer-friendly: assemble uncooked and freeze for up to 3 months.

Nutrition

Keywords: slow cooker, stuffed peppers, ground turkey, bell peppers, healthy, gluten-free, dairy-free, meal prep, weeknight dinner

Find it online: https://platebelle.com/easy-slow-cooker-ground-turkey-stuffed-bell-peppers/