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Crock-Pot Stuffed Bell Peppers

Cook Time
6 hours
20 g
Total Fat
10 g
Saturated Fat
2 g
38 g
Dietary Fiber
5 g


  • 6 bell peppers
  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 lb ground turkey
  • 2 tsp thyme
  • 2 tsp oregano
  • 1 tsp turmeric
  • 2 cups diced tomatoes
  • 1/2 cup parsley
  • 1/2 cup tomato paste
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 2 tbsp sugar
  • 3 cups rice
  • 1 tsp salt
  • 1 tsp pepper


  1. Cook rice as directed on package.
  2. Cut off the tops of six bell peppers. Set aside on a dish to use as lids later.
  3. Remove seeds and ribs from peppers.
  4. Heat 2 tablespoons of olive oil in a medium pan.
  5. Add 1 chopped medium onion and 1 clove of garlic (minced). Cook for 10 minutes.
  6. Add 1 pound of ground turkey to the pan, and cook until the turkey is no longer pink.
  7. Transfer turkey mixture to a large bowl.
  8. Add 3 cups of cooked rice, 2 teaspoons of thyme, 2 teaspoons of oregano, 1 teaspoon of turmeric, and 2 cups of diced tomatoes.
  9. Mix gently, and fold in 1/2 cup of parsley.
  10. Season with 1 teaspoon of salt and 1 teaspoon of pepper (to taste).
  11. In another small bowl, mix 1/2 cup of tomato paste, 2 cups of water, 1/4 cup of lemon juice, and 2 tablespoons of sugar.
  12. Mix until sugar dissolves, and season with salt and pepper to taste.
  13. Place half of the tomato paste mixture in the bottom of the Crock-Pot.
  14. Stuff peppers with turkey mixture and place upright in the Crock-Pot.
  15. Spoon the remaining tomato paste on top of the peppers.
  16. Place pepper lids on each pepper.
  17. Cook on low for 6 hours (or on high for 2 hours).

Tags: Dinner, Cooking, Recipes, Food, Lunch

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