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Unstuffed Peppers


I really like stuffed peppers, but I wanted a somewhat updated version of them that would appeal to all ages. Hence this recipe was born. I like making it with chopped turkey so it’s somewhat leaner and healthier. It smells really, really good and homey as it’s cooking. Tastes so, too!


Prepare the Peppers


Turn slow cooker to high. Spray bottom and sides with cooking spray. Place all veggies in slow cooker and cook for approximately half an hour, stirring often. They should start to soften and smell fragrant.


Add meat and continue cooking for 20 minutes, mixing until it changes colors, breaking it up so it cooks evenly. (This can be done the night before. Refrigerate until continuing to cook.) Add the rest of the ingredients and mix all together well.


Cover and cook on high for two and a half hours, or on low for approximately five. Serve over rice.


Feel free to add seasoning of your choice such as basil, oregano, parsley, etc. for added flavor.


Photography: Hudi Greenberger

Styling: Janine Kalesis