Stuffed Peppers Recipe (In the Crockpot)

Last weekend, I resurrected a recipe from my (no longer active) Crock Pot Virgin archive to make stuffed peppers, and they were just as wonderful as I remember them! This time, I used ground beef, but these are going back into the rotation for meal planning for sure! Here is the original post from 2012:


It’s been a long time since I’ve posted a new recipe…a really long time. I’ve been re-cooking many of the favorites I’ve already shared (we are serious creatures of habit), but honestly we’ve also been eating out a lot too. Blame it on a day job with some long hours – and you’d think I’d be taking advantage of having a hot meal ready for me at the end of the day, but instead I just can’t even get myself to menu plan and grocery shop on a regular basis.
But…I was inspired by my friend Kim who recently cooked stuffed peppers and they sounded so yummy! This is a variation of her recipe – and this would normally go against my I-shouldn’t-have-to-precook-to-cook-in-the-crockpot, but it really instead was a desire to avoid turning on my oven…in Houston…where it’s sweltering hot…and my A/C already runs round the clock. And I have to say, I am learning to appreciate my crockpot on a whole new level when it allows me to “bake” without turning on the oven.
So here’s the recipe…

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  • 1 lb lean ground turkey (or whatever ground meat you prefer)
  • 1/2 large sweet Texas onion (or whatever onion you have), finely chopped
  • 1 large tomato, diced
  • 8oz tomato sauce
  • Couple tbsp of seasoning for the turkey (I use an All Season blend that combines multiple spices
  • 3/4 Cup uncooked rice (I used medium grain white rice – but you could use whatever you like)
  • 6 Peppers (green, red, orange, yellow – mix it up!)

Directions:

1) Saute the onions (I used a small amount of olive oil) until translucent – about 2 minutes. I also add a little bit of salt anytime I’m sauteing onions…I think it’s cuts the “onion-y” taste a little bit.

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2) Add the ground turkey and spices and cook until the turkey is done.

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3) I threw this in a large mixing bowl to have room to work.
4) Add the diced tomato, tomato sauce (with 1/3 can water to get all the sauce out), and rice – stir well.
5) Cut the tops off the peppers (but keep them) and clean them out. (The pictures show only 4 peppers but I had enough filling for 2 more – so this actually makes 6!)

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6) Stuff the filling into the peppers and place in the crock pot – I used my 6 Qt pot. (Note, if any of the peppers are touching the edges, you’ll get some slight “charring” so if that is an issue for you, be sure to use a large enough crock pot so nothing touches the sides.)

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7) Put the pepper tops back on top. (I really think this helped to keep the moisture locked in.)

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8) Add about 1/3 cup of water to the crock pot, cover and cook for 2.5 hours on high.

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These were moist, delicious and very healthy! I’m not a huge fan of peppers (I love stuffed peppers, but mostly the stuffing part) – but the peppers ended up very mild in flavor and I even ate half my pepper! The hubby agrees that this goes into the rotation and we’ll definitely eat this again. And we have leftovers for lunch tomorrow which is a double bonus!


 

Here’s a picture of one of the peppers from last weekend:

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