Description
Slow Cooker Mediterranean Stuffed Peppers are vibrant bell peppers filled with a delicious blend of ground turkey, quinoa, tomatoes, herbs, spinach, and feta cheese. Cooked gently in a slow cooker, the peppers become tender while the savory filling remains moist and flavorful, making for a hearty and healthy Mediterranean-inspired main dish.
Ingredients
Main Ingredients
- 4 large bell peppers, halved lengthwise and seeds removed
- 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
- ½ cup low-sodium chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- ¼ cup Kalamata olives, chopped (optional)
- Lemon wedges, for serving
Instructions
- Cook the Turkey: Heat a large skillet over medium heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart, until browned and cooked through.
- Sauté Aromatics and Spices: Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper, cooking briefly to release their flavors.
- Add Vegetables: Stir in the drained diced tomatoes and chopped spinach. Cook for 2–3 minutes, until the spinach wilts and the mixture is well combined.
- Combine Filling Ingredients: Remove the skillet from heat. Stir in the cooked quinoa, crumbled feta cheese, fresh parsley, and Kalamata olives if using to the turkey mixture until evenly mixed.
- Prepare Slow Cooker: Pour the low-sodium chicken or vegetable broth into the bottom of a 6-quart slow cooker to provide moisture and prevent sticking.
- Arrange Peppers and Fill: Place the pepper halves cut-side up in the slow cooker. Evenly divide the filling among the pepper halves, gently pressing it down to ensure it is packed well.
- Slow Cook: Cover the slow cooker with its lid 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 completely.
- Serve: Garnish the stuffed peppers with additional fresh parsley and feta cheese. Serve warm with lemon wedges on the side for a bright finishing touch.
Notes
- You can substitute ground chicken or lean ground beef instead of turkey for variation.
- For different grains, try brown rice, couscous, or farro in place of quinoa.
- To make it vegetarian, replace the turkey with 1½ cups cooked lentils or chickpeas.
- Add chopped artichoke hearts, sun-dried tomatoes, or zucchini to the filling for extra Mediterranean flavor.
- For easier serving, cutting the peppers in half lengthwise is recommended instead of using whole peppers.
- Store any leftovers in an airtight container in the refrigerator and consume within 4 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course, Dinner, Slow Cooker, Stuffed Peppers
- Method: Slow Cooking
- Cuisine: Mediterranean, Greek-Inspired
