Description
Slow Cooker Mediterranean Stuffed Peppers are vibrant bell peppers stuffed with a flavorful blend of lean ground turkey, protein-packed quinoa, fresh spinach, tomatoes, and aromatic Mediterranean herbs, all slow-cooked to tender perfection. This wholesome and satisfying dish combines the ease of slow cooking with the bright, savory tastes of the Mediterranean, perfect for a nutritious weeknight dinner.
Ingredients
Peppers
- 4 large bell peppers, halved lengthwise and seeds removed
Filling
- 1 lb lean ground turkey
- 1 cup cooked quinoa
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 2 cups fresh baby spinach, chopped
- ½ cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- ¼ cup Kalamata olives, chopped (optional)
Other
- ½ cup low-sodium chicken or vegetable broth
- Lemon wedges, for serving
Instructions
- Brown the Turkey: Heat a large skillet over medium heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart with a spoon, until browned and cooked through.
- Sauté Onion and Spices: Add the finely diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper, cooking for an additional minute to release their flavors.
- Add Tomatoes and Spinach: Stir in the drained diced tomatoes and chopped spinach. Cook for 2–3 minutes until the spinach wilts down and all ingredients are well combined.
- Combine with Quinoa and Feta: Remove the skillet from heat and mix in the cooked quinoa, crumbled feta cheese, fresh parsley, and chopped Kalamata olives if using, ensuring an even distribution.
- Prepare the Slow Cooker: Pour the low-sodium broth into the bottom of a 6-quart slow cooker to create moisture during cooking.
- Assemble the Peppers: Arrange the bell pepper halves cut-side up in the slow cooker. Evenly divide the filling mixture among the peppers, gently pressing the filling to pack it firmly inside.
- Slow Cook: Cover the slow cooker and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the peppers are tender and the filling is heated through.
- Serve: Garnish the stuffed peppers with additional parsley and feta, if desired, and serve warm with lemon wedges on the side for squeezing over.
Notes
- Ground chicken or lean ground beef can substitute for ground turkey.
- Brown rice, couscous, or farro are great alternatives to quinoa.
- For a vegetarian option, use 1½ cups cooked lentils or chickpeas instead of turkey.
- Add chopped artichoke hearts, sun-dried tomatoes, or zucchini for extra Mediterranean flavor and texture.
- Cutting the peppers lengthwise instead of using whole peppers makes serving easier.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course, Dinner, Slow Cooker, Stuffed Peppers
- Method: Slow Cooking
- Cuisine: Mediterranean, Greek-Inspired
