CROCK POT STUFFED PEPPERS RECIPE
These crock pot stuffed peppers are made with 5 simple ingredients and filled with delicious taco flavors. Easy to prep ahead (you can even freeze them), and cook in the slow cooker for a convenient and hands off dinner.
Provided by Denise Bustard
Categories Dinner
Time 4h30m
Number Of Ingredients 10
Steps:
- Cook rice according to package directions; set aside to cool.
- Cut tops off bell peppers so that you have a 1.5-2 inch hole in the tops.
- Using a toothpick, poke 3-4 holes towards the bottom of the bell peppers.
- In a large bowl, stir together the cooled rice, ground turkey, taco seasoning and 1 1/4 cups of cheese.
- Spoon filling into the bell peppers. Press it right in using a spoon.
- Arrange filled bell peppers in a 6 quart slow cooker; sprinkle with remaining cheese.
- Cook on low for 4-5 hours, or until cooked through. You can check using an instant read thermometer that the filling has reached 165°F in the middle.
Nutrition Facts : ServingSize 1 stuffed pepper, Calories 386 kcal, Carbohydrate 32 g, Protein 30 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 94 mg, Sodium 525 mg, Fiber 6 g, Sugar 6 g
SLOW COOKER TURKEY BREAST WITH DRESSING
My cranky old 1934 oven is very small and slow, so I devised this method of cooking holiday meals. The slow cooker keeps the turkey breast moist, and cooking the dressing in the same cooker gives it a wonderful flavor.
Provided by Fishwrap
Categories Meat and Poultry Recipes Turkey Breasts
Time 4h30m
Yield 12
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in the hot butter until onions are translucent, about 8 minutes; remove from heat.
- Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over the bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to pierce the bag.
- Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push the dressing mixture to the edge of the cooker and lay the turkey breast into the slow cooker with the pop-up timer facing upward.
- Cook on High until the pop-up timer in the turkey breast pops, 4 to 4 1/2 hours. Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 30.5 g, Cholesterol 122.5 mg, Fat 18.3 g, Fiber 1.7 g, Protein 53.6 g, SaturatedFat 8.5 g, Sodium 1538.3 mg, Sugar 11.8 g
CROCK POT STUFFED PEPPERS RECIPE - (4.1/5)
Provided by á-11135
Number Of Ingredients 10
Steps:
- Cut off each top of the peppers and scrape out the seeds and membranes. Set aside. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout. About 15 minutes before serving, sprinkle remaining cheese and let it melt.
SLOW COOKER TURKEY AND STUFFING
Make and share this Slow Cooker Turkey and Stuffing recipe from Food.com.
Provided by Chris from Kansas
Categories One Dish Meal
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray 3 1/2-4 quart slow cooker with nonstick cooking spray. Place onion and celery in slow cooker. Top with turkey breast half. Pour 1 jar of gravy and sherry over top. Top with dry stuffing.
- Cover; cook on low setting for 6 to 7 hours.
- About 15 minutes before serving, remove turkey from slow cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover; let stand 10 minutes. Heat remaining jar of gravy in small saucepan. Cut turkey into slices. Serve turkey and stuffing with gravy.
Nutrition Facts : Calories 349.9, Fat 4.3, SaturatedFat 1.3, Cholesterol 96.4, Sodium 1133.1, Carbohydrate 28.6, Fiber 1.6, Sugar 3.1, Protein 43.4
CROCK POT TURKEY STUFFED BELL PEPPERS
This is a great recipe for stuffed peppers, low-fat because it's made with ground turkey instead of beef. It's super easy because it's prepared in the crockpot! It calls for green peppers but I like it with yellow and/or red peppers too! Sooo good!
Provided by AlwaysEnL
Categories Poultry
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 280.5, Fat 10.6, SaturatedFat 2.8, Cholesterol 89.7, Sodium 126.2, Carbohydrate 23.6, Fiber 3.3, Sugar 5.8, Protein 22.9
SLOW COOKER MOZZARELLA-STUFFED TURKEY MEATBALLS
Tender turkey meatballs stuffed with melty cheese and simmered to perfection in a slow cooker. Serve over pasta or in sub sandwiches.
Provided by vicki936
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 10
Number Of Ingredients 12
Steps:
- Cut mozzarella cheese into 3/4-inch cubes. Store in the refrigerator while preparing the meat.
- Combine turkey, turkey sausage, bread crumbs, milk, Parmesan cheese, parsley, eggs, salt, pepper, and garlic powder in a large mixing bowl. Mix well by hand.
- Roll meat mixture into golf ball-sized meatballs. Squish a mozzarella cube into the center of each and pull the edges of the meat around it to enclose.
- Pour 1 jar of spaghetti sauce into the bottom of a slow cooker. Arrange meatballs on top and cover with the second jar of sauce.
- Cover and cook on High until no longer pink in the centers, 2 to 2 1/2 hours.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 28.2 g, Cholesterol 105.2 mg, Fat 15.8 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 6.3 g, Sodium 1536.5 mg, Sugar 13.2 g
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- In a small bowl, mash together the butter, salt, pepper, garlic, rosemary, thyme, parsley, and paprika.
- Use paper towels to pat the turkey VERY dry, so that the herb butter sticks better. Rub the butter all over the top and sides of the turkey breast. (It's ok if it doesn't fully spread, just pat it down as best you can.)
- Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
- Cover and cook for 6-8 hours on low or 4-5 hours on high, until internal temperature reaches at least 160 degrees F (71 degrees C) inside (it will rise another 5 degrees during broiling and resting). If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don't use melted butter from the beginning because it will all drip off the cold turkey.)
CROCK POT STUFFED PEPPERS (LOW CARB) - RECIPES THAT CROCK!
From recipesthatcrock.com
- Instead of cutting the tops off your peppers like you do in traditional stuffed peppers, cut the pepper halfway down the pepper, creating "two peppers" to stuff instead of just one.
- On the "tops" peppers, use a paring knife to carefully cut out the stem. (It will be okay that this pepper will have a hole in what will become the bottom.) On both the tops and bottoms, scoop out all seeds and white parts with a spoon.
- Place each pepper (we've turned 4 into 8) in a casserole crock or large 6-8 slow cooker with the large openings facing up.
- In a bowl, mix together beef, parm, eggs, 1/2 cup of sauce, salt, pepper, garlic, onion and pizza seasoning until blended well.
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Estimated Reading Time 5 mins
- In bottom of crockpot lay turkey breasts (may overlap some). Pour chicken broth over turkey breasts.
- In large bowl mix cubed bread with apple, celery, onion, salt, poultry seasoning, sage and pepper.
- Pour stuffing over turkey and broth. Pat tightly. Cover the slow cooker and cook on low for 6-8 hours.
CROCK POT STUFFED PEPPERS RECIPE WITH GROUND TURKEY AND RICE
From evolvingtable.com
Estimated Reading Time 5 mins
- 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.
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- Rice ... I don't pre-cook the rice; however, I do soak it. Just 5 minutes is all. Add the rice to your measuring cup; and fill with HOT tap water. That's it - just let it set while you prep your vegetables. Then, drain and add to the mix. Nothing hard.
- Filling ... Simply add everything - except the turkey - to a bowl; and, mix to combine; then, add the turkey and mix. Try not to over mix; otherwise, the filling can get tough. Now, NO pre-cooking anything - just mix everything together. I like to make this ahead; and, let it firm up in the refrigerator for an hour or so. It isn't necessary; but, I think it works best.
- Sauce ... In another bowl; add the 2 cans of the soup (and that leftover 1/4 of a can from the filling), the diced tomatoes, onion, brown sugar, red peppers flakes, Italian seasoning, paprika, salt, pepper; and mix. Now, fill one of the soup cans with HOT water; and, add the 2 bouillon cubes (breaking them up as you add them). Let them set a couple of minutes until they are dissolved; then, add to the sauce and mix. Add 1/3 of the sauce to the crock pot; the rest will be poured over the top once you add the rolls.
CROCK POT TURKEY STUFFED SHELLS WITH SPINACH | BEST ...
From joyfulhealthyeats.com
- Heat a large skillet to medium high heat. Add avocado oil and diced onions. Cook until translucent, about 3-4 minutes. Add garlic to the pan and saute for 30 seconds. Next add in the ground turkey. Cook turkey until no longer pink, about 5-7 minutes. Add in the fresh spinach and cook until the spinach is wilted, about 1-2 minutes.
- In a large bowl add ricotta cheese, turkey spinach mixture, oregano, basil, parsley, garlic powder, salt and pepper. Stir to combine everything.
- Add 3 cups of marinara sauce to the bottom of the slow cooker. Place 14 stuffed shells on top of the sauce. Spoon 1 1/2 cups of marinara sauce over shells. Top with remaining stuffed shells and finish with the rest of the sauce.
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