Crockpot Stuffed Bell Peppers
Super easy busy weekend or weeknight meal! Set it and forget it!!
Clean up is a breeze and these taste incredible!! So flavorful and ONLY 1 point!!
Full recipe in video below!
6 bell peppers tops, seeds, and membranes removed
1 lb. ground turkey 99%
½ cup sweet onion finely diced
1 ½ cups cooked rice
½ tsp. garlic powder divided
1 tsp. salt
¼ tsp. pepper
1 tsp. dried herbs divided, thyme or rosemary
1 ½ tsp. Worcestershire sauce divided
¼ cup water
12 oz. can tomato sauce
½ cup light Mozzarella cheese
Cut the tops off of 6 bell peppers (red, yellow, green, or orange) and remove the seeds and membranes. Save the tops for later.
In a large bowl combine uncooked ground turkey, diced onion, cooked rice, ¼ teaspoon garlic powder, salt, pepper, ½ teaspoon dried herbs, and 1 teaspoon Worcestershire sauce. Mix until combined.
Stuff bell peppers with equal amounts of the turkey-rice mixture. Cover bell peppers with tops and place in a 6-quart slow cooker.
Pour ¼ cup water in the bottom of the slow cooker and cook for 4 hours on high or up to 8 hours on low.
During the last 30 minutes of cooking, whisk together the tomato sauce, 1/4 teaspoon garlic powder, ½ teaspoon dried herbs, and ½ teaspoon Worcestershire sauce in a medium-sized bowl. Remove tops from the bell peppers and pour tomato sauce over each. Top with Mozzarella cheese if desired and finish cooking for the last 30 minutes.
Just before serving, cut a small slit in the bottom of the bell peppers to let any excess liquid out.
Sprinkle bell peppers with fresh parsley and enjoy!