Slow Cooker Italian Stuffed Peppers
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Italian Stuffed Peppers take less than 30 minutes to prep then slow cook all day for a delicious, healthy & gluten free dinner recipe.
It’s the first day of fall y’all! Time to bust out the slow cooker and start making some new fall recipe favorites!
Let’s start with these Slow Cooker Italian Stuffed Peppers! They take only 30 minutes to prep, then slow cook in all of the delicious flavors throughout the day.
In addition to being super easy & delicious, this recipe is filled with lean ground turkey and veggies, making it totally healthy!
Italian Stuffed Peppers Ingredients
- 1 tbsp olive oil
- ½ cup onion (chopped)
- 1 cup baby bella mushrooms (sliced)
- 1 tbsp garlic (minced)
- 1 lb ground turkey
- 1 tbsp Italian seasoning (←click link for homemade recipe)
- 1 ½ cups chicken broth (divided)
- 4-6 bell peppers (depending on the size of the pepper)
- 1 cup mozzarella cheese (shredded)
- 2 cups marinara sauce (←click link for homemade recipe)
- ½ cup parmesan cheese (optional topping)
Italian Stuffed Peppers Instructions
Heat the olive oil in a large skillet over medium heat. Add the onions & mushrooms, saute 3-4 minutes, then add the garlic and saute for an additional minute.
Add the ground turkey and cook through. Drain any grease once cooked through.
Add the Italian seasoning.
Pour ½ cup chicken broth into the skillet
Stir everything together, reduce heat and simmer for 10 minutes.
Remove from the heat and set aside to cool slightly.
Pour the remaining cup of chicken broth in the bottom of a large slow cooker.
Remove the stems and seeds from the bell peppers and discard.
Divide the turkey and mushroom mixture into each bell pepper.
Top with a layer of mozzarella cheese.
Fill with marinara sauce.
Place each filled pepper in the crock pot.
Cook on low for 6-8 hours or on high for 2-3 hours.
Remove from the slow cooker and serve with parmesan cheese on top.
I also heated up a little additional marinara sauce and poured over the peppers, because, well, I like things saucy! 😉
Slow Cooker Italian Stuffed Peppers
Ingredients
- 1 tbsp olive oil
- ½ cup onion, chopped
- 1 cup baby bella mushrooms, sliced
- 1 tbsp garlic, minced
- 1 lb ground turkey
- 1 tbsp Italian seasoning
- 1 ½ cups chicken broth, divided
- 6 bell peppers
- 1 cup mozzarella cheese, shredded
- 2 cups marinara sauce, click link for homemade recipe
- ½ cup parmesan cheese, optional topping
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onions & mushrooms, saute 3-4 minutes, then add the garlic and saute for an additional minute.
- Add the ground turkey and cook through, drain any grease once cooked through.
- Add the Italian seasoning.
- Pour ½ cup chicken broth into the skillet.
- Stir everything together, reduce heat and simmer for 10 minutes.
- Remove from the heat and set aside to cool slightly.
- Pour the remaining cup of chicken broth in the bottom of a large slow cooker.
- Remove the stems and seeds from the bell peppers and discard.
- Divide the turkey and mushroom mixture into each bell pepper.
- Top with a layer of mozzarella cheese.
- Fill with marinara sauce.
- Place each filled pepper in the crock pot.
- Cook on low for 6-8 hours or on high for 2-3 hours.
- Remove from the slow cooker and serve with parmesan cheese on top.
- Optionally top with additional marinara sauce.
Nutrition Facts
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