Crockpot Italian Stuffed Peppers

Most of us live perpetually busy lifestyles where we are constantly on-the-go. This oftentimes makes it difficult to shop, prepare and sit down to complete, nutritious meals. This, in turn, makes it easier to simply rely on the drive-thru or prepackaged meals when you come home starving or are running out the door for after-work activities.

CROCKPOT TO THE RESCUE!!! I tell my busiest clients to dust of this handy piece of cooking equipment and to make it their new best friend. Why? It does 95% of the work for you. All you have to do is a little prep before and then enjoy the fruits of it’s labor afterwards. Plus, there’s nothing better than walking into your house and smelling a delicious meal after a long day. The only finger you have to lift simply involves holding your utensils to dig in. Perfection.


Crockpot Italian Stuffed Peppers

Serves 6


6 bell peppers, cored and seeds removed

1 lb. ground turkey/lean ground beef

2 eggs, beaten

½ cup Parmesan cheese

1 cup marinara sauce

2/3 cup quinoa, uncooked

1 cup onion, diced

4 tsp. Italian seasoning

1 cup shredded mozzarella cheese

Additional marinara sauce for topping


In a large bowl combine all ingredients from ground meat to Italian seasoning. Stuff equal amounts into each bell pepper.

Pour about ½-3/4 cup of water into the crockpot (this prevents peppers from sticking). Place stuffed bell peppers inside, cover and set on low for 6 hours. Once done, split peppers in half and top with additional marinara sauce and sprinkle on the mozzarella cheese. Cover and warm until cheese has melted. Enjoy!




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