Crock Pot Turkey Stuffed Peppers (Print Version)
# Ingredients:
→ Peppers and Filling
01 -
6 bell peppers (red, yellow, green, or orange), tops, seeds, and membranes removed
02 -
1 pound (450g) ground turkey, 93/7 lean
03 -
½ cup sweet onion, finely diced
04 -
1 ½ cups cooked rice
05 -
½ teaspoon garlic powder, divided
06 -
1 teaspoon salt
07 -
¼ teaspoon black pepper
08 -
½ teaspoon dried thyme
09 -
½ teaspoon dried rosemary
10 -
1 ½ teaspoons Worcestershire sauce, divided
→ Sauce and Topping
11 -
¼ cup water
12 -
1 (340g) can tomato sauce
13 -
½ cup shredded Mozzarella cheese
14 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Cut the tops off of 6 bell peppers and remove the seeds and membranes. Reserve the tops for later use.
02 -
In a large bowl, combine uncooked ground turkey, diced onion, cooked rice, ¼ teaspoon garlic powder, salt, pepper, ½ teaspoon mixed dried herbs (thyme and rosemary), and 1 teaspoon Worcestershire sauce. Mix thoroughly until all ingredients are well incorporated.
03 -
Stuff the prepared bell peppers with equal portions of the turkey-rice mixture. Cover with the reserved pepper tops and place in a 6-quart slow cooker. Pour ¼ cup water into the bottom of the slow cooker.
04 -
Cook stuffed peppers for 4 hours on high setting or up to 8 hours on low setting.
05 -
During the final 30 minutes of cooking, whisk together tomato sauce, remaining ¼ teaspoon garlic powder, remaining ½ teaspoon dried herbs, and ½ teaspoon Worcestershire sauce in a medium bowl. Remove tops from the peppers and pour the tomato sauce evenly over each. Sprinkle with Mozzarella cheese and continue cooking for the last 30 minutes.
06 -
Just before serving, make a small slit in the bottom of each pepper to release any excess liquid. Garnish with fresh chopped parsley and serve hot.
# Notes:
01 -
Make the rice a day or two in advance to save preparation time.
02 -
Store leftover peppers in an airtight container in the refrigerator for 4-5 days.
03 -
Freeze fully cooked stuffed peppers in a freezer-safe container for up to 3 months.
04 -
Reheat in a 350°F (175°C) oven until heated through, or microwave for quicker warming.