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Lighter Slow Cooker Stuffed Peppers

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 tablespoon olive oil
  • 1 finely chopped onion
  • 1 small grated zucchini
  • 2 cloves minced garlic
  • 3/4 lb ground lean turkey breast
  • 1 1/2 cups cooked brown rice
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1/2 teaspoon salt
  • 4 green, red or yellow bell peppers
  • 1 (24 oz) jar marinara sauce


Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, zucchini, and garlic and cook, stirring occasionally, until tender, about 8 minutes. Transfer the onion mixture to a large bowl; let cool slightly.

Add the turkey, rice, cheese and salt; mix well to combine. Cut the tops off of the bell peppers; discard seeds and membranes. Spoon the turkey mixture into each pepper. Transfer the peppers, cut-side up, to a 5 1/2-quart slow cooker. Pour the sauce over the peppers and cook, covered, until the peppers are fork-tender, 3 to€“ 4 hours on High or 4 to€“ 6 hours on Low.