RecipeSlow Cooker Mediterranean Stuffed Peppers with Tahini Drizzle
- Calories: 240
- Protein: 24 g
- Total Fat: 7 g
- Unsaturated Fat: 3 g
- Saturated Fat: 4 g
- Cholesterol: 60 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 4 g
- Total Sugar: 6 g
- Natural Sugar: 8 g
- Added Sugar: 0 g
- Sodium: 770 mg
This slow cooker dish is the “bell pepper of the ball!” Stuffed with whole grains (yes, leftover brown or wild rice works!), protein-packed ground turkey, savory feta, and colorful veggies and herbs, these peppers hit the mark. They’re loaded with nutrition and they’re so easy to make. This recipe deliberately makes six peppers, as six medium-to-large peppers will fit seamlessly in a 6-quart slow cooker. For an extra special finish, I love to drizzle creamy-dreamy tahini sauce over the pepper tops. Forks up for an impecca-bell dish!
*This recipe can also be made in the oven by following the directions at the bottom of page. Unfortunately, you cannot make this recipe in the Instant Pot as it doesn’t perform like a classic 6-quart slow cooker. An Instant Pot is a smaller container and seals in the moisture, even more so than the crockpot.
- Prep time
- Total Time
Stuffed Peppers
- • 6 medium sweet bell peppers (2 red, 2 orange and 2 yellow), tops, and seeds removed
- • 1 lb 90-94% lean ground turkey, ground chicken or ground beef
- • 1 (15oz) can diced tomatoes with juices
- • 1 cup cooked brown or wild rice, or quinoa
- • 1 small red onion, finely diced (about ½ to ¾ cup)
- • 2 to 4 cloves garlic, finely minced
- • 1 teaspoon dried oregano
- • 1 ½ teaspoons kosher salt
- • Freshly ground pepper
- • ¼ teaspoon crushed red pepper
- • 1 cup feta cheese, crumbled
- • 2 Tablespoons fresh chopped parsley, more for garnish
- • 2 Tablespoons fresh dill, finely chopped, plus more for garnish
Tahini Sauce
- • ⅓ cup tahini paste
- • 3 Tablespoons fresh lemon juice
- • 1-2 cloves garlic, finely minced
- • ¼ teaspoon kosher salt, more to taste
- • 3+ Tablespoons water (until reaching desired consistency)
- • Optional extras: Herbs, cumin, crushed red pepper
For the Peppers:
Liberally mist a 6-QT crock pot with nonstick oil spray.
In a large bowl, mix the ground poultry or beef, can of diced tomatoes with juice, cooked rice or quinoa, onion, garlic, dried spices, and fresh herbs. Add feta cheese crumbles. Mix with a rubber spatula or clean hands until well incorporated.
Divide the mixture evenly into the peppers and place the peppers cut side up in the prepared slow cooker. Cover and cook for 3 hours on high or 6 hours on low or until the filling is cooked through and the peppers are tender.
Serve immediately with a tahini drizzle.
For the Tahini Sauce:
In a small bowl, whisk or blend all ingredients (except the water) until smooth and thick. Mix in 2 Tablespoons water, and assess texture. Add in additional water, one tablespoon at a time, until desired consistency is reached. You want it creamy and thick but easy to drizzle. Season with extra salt to taste. Add any preferred seasonings if desired. Drizzle over finished peppers right before serving.
*To make peppers in the oven:
Preheat oven to 350ºF. Line a baking sheet with parchment paper and add your peppers on top (cut side facing up).
Mist a large skillet with nonstick oil spray and warm over medium-high heat. Add the meat and onions, and cook for 7-9 minutes, crumbling the meat with a large wooden spoon as it cooks. Then add the canned diced tomatoes, rice, herbs, cheese, salt and combine.
Add filling evenly into the 6 hollowed peppers and bake in oven for about 20 minutes until peppers are softened and meat mixture is piping hot. Garnish with fresh herbs and tahini sauce.
Nutrition provided per pepper. Add 50 calories per Tablespoon Tahini Sauce.
Try this Slow Cooker Eggplant Parmesan!