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Slow Cooker Stuffed Peppers (Freezer-Friendly!)


  • Author: Kelly McNelis
  • Yield: 4 servings 1x

Description

Cook fresh or freeze and cook later. Serve with rice and parmesan cheese.


Ingredients

  • 1 tablespoon olive oil
  • 1lb+ ground turkey (or beef)
  • 1 onion, peeled and diced
  • 1 garlic clove, minced
  • 4 small bell peppers, tops cut off (or 2 large peppers, cut lengthwise) and cleaned
  • 24oz jar of your favorite pasta sauce (reserve 2T)
  • 1/2 cup water

Directions

  1. Coat bottom of slow cooker with 1 tablespoon of olive oil.
  2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.
  3. Separate mixture into four equal parts and firmly stuff into peppers.
  4. Place peppers in slow cooker and cover with remaining pasta sauce.
  5. Pour 1/2 cup of water into the empty sauce jar, shake it up and pour into slow cooker. (I don’t like to waste anything!)
  6. Cook on low for 6-8 hours or until meat is cooked through and peppers are soft.

To Freeze and Cook Later

Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date (which will be three months from the prep day), and cooking instructions.  In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.  Separate mixture into four equal parts and firmly stuff into peppers.  Add remaining sauce to a quart-sized plastic freezer bag, seal, and place inside gallon-sized bag with stuffed peppers.

When ready to cook, thaw freezer bag.  Place peppers in an olive-oil-coated slow cooker and top with sauce.  Cook on “low” setting for 6-8 hours.