Slow Cooker Stuffed Peppers
Delight in how easy this slow cooker stuffed peppers recipe is!
Servings: 6 servings
Calories: 424
Equipment
Ingredients
- 6 large bell peppers any color
- 1 pound ground turkey or extra lean ground beef
- ½ pound ground sausage
- ½ onion chopped - about ½ cup
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 cups tomato sauce
- 2 cups cooked rice
- 6 ounces shredded mozzarella cheese
- ½ cup chicken broth beef or vegetable broth
Instructions
- Wash bell peppers. Cut each top off, twist out the core and scoop out any seeds.
- In a bowl, mix tomato sauce with Italian seasoning, kosher salt, and pepper.
- Heat skillet over medium heat. Add turkey, sausage and onion. Cook until no longer pink.
- Add garlic, 1½ cups tomato sauce mixture and rice. Stir.
- Pour chicken broth into slow cooker. Fill each bell pepper with rice mixture. Divide remaining ½ cup tomato sauce over the peppers.
- Secure lid and cook on High for 2 hours. Top with shredded cheese and return lid until cheese melts.
- Optional: For browned cheese - place oven rack on bottom-most setting and turn oven to broil. Place crockpot on bottom rack under broiler for 2 minutes to brown cheese(optional).
Notes
- If you do not have broth, use water in the bottom of the Crock pot.
- If using only 2 -4 peppers, crinkle foil loosely and place in between peppers so they stand while cooking.
- I like my peppers slightly firm so the recipe states cook for 2 hours. If you want a softer cooked pepper, set the Crock pot cook time longer.
- If broiling cooked peppers, be sure to set rack to the bottom setting. Watch carefully so the cheese does not burn.
Nutrition
Calories: 424 | Carbohydrates: 31g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1051mg | Potassium: 982mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5734IU | Vitamin C: 217mg | Calcium: 188mg | Iron: 3mg