Slow Cooker Turkey Stuffed Peppers Recipes

Steps:

• Cut tops off peppers and discard; remove and discard seeds.
• Mix dressing and oregano until blended. Mix half the dressing mixture with turkey, rice and onions just until blended; spoon into peppers.
• Pour pasta sauce into slow cooker sprayed with cooking spray. Top with peppers; drizzle with remaining dressing mixture. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours). Sprinkle with cheese.

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

Steps:

• Cut tops from peppers and remove seeds. Finely chop enough tops to measure 1 cup for filling., In a large skillet, cook turkey, onion and reserved chopped peppers over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in zucchini; cook and stir 2 minutes longer. Add rice, 2/3 cup spaghetti sauce, Creole seasoning and pepper., Spread 1/2 cup spaghetti sauce onto the bottom of a greased 6-qt. slow cooker. Fill peppers with turkey mixture; place over sauce. Pour remaining spaghetti sauce over peppers; sprinkle with cheese., Cook, covered, on low 4-5 hours or until peppers are tender and filling is heated through.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

Steps:

• In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
• Place the bell peppers hollowed side up into a 7-quart (6 ½ liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
• Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
• Fill to the top with rice mixture, and top with the remaining cheese.
• Pour chicken stock into the bottom of the slow cooker.
• Cook on high for 4 hours.
• Enjoy!

Steps:

• Cut tops off peppers; remove and discard seeds.
• Chop tops; place in medium bowl. Add sausage, onions, rice, Parmesan, garlic, oregano, 1-1/2 cups pizza sauce and 1-1/4 cups shredded cheese; mix lightly. Spoon into pepper shells.
• Stand peppers in slow cooker; top with remaining sauce and shredded cheese. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

Steps:

• Mix last 6 ingredients, reserving some of the cheese for a topper. Stuff inside the peppers.
• Place in the bottom of your crock pot with a little water (about 1/2 cup) and cook on low for about 8 hours.
• Top with remaining cheese and allow 5-10 minutes to melt.
• Enjoy!

Steps:

• Label you freezer bag.
• In large bowl, mix ground beef, onion, garlic, and 2 tablespoons of pasta sauce.
• Separate mixture into 4 equal parts and firmly stuff into peppers.
• Add remaining pasta sauce to quart size bag. Add water to empty pasta jar and pour into quart size bag. Seal.
• Add bag of sauce to gallon sized bag and add stuffed peppers. Remove as much air as possible. Seal and lay flat in freezer (up to 3 months).
• Cook.
• Thaw the night before.
• Add stuffed peppers to the slow cooker.
• Cover with sauce.
• Cook on low for 6-8 hours.