featured 18605

Slow Cooker Italian Stuffed Peppers Recipe

Italian Stuffed Peppers take less than 30 minutes to prepare, then slow cook all day for a healthy, gluten-free dinner full of flavor.

Slow Cooker Italian Stuffed Peppers

Celebrate the start of cozy weather with a comforting slow cooker meal: Slow Cooker Italian Stuffed Peppers. This recipe combines lean ground turkey, sautéed vegetables, savory Italian seasoning and marinara to create a hearty, family-friendly dinner that’s easy to prep in about 30 minutes. Once the peppers are assembled, the slow cooker does the rest—infusing the filling and pepper cups with rich, homemade flavors throughout the day.

Slow Cooker Italian Stuffed Peppers

Slow Cooker Italian Stuffed Peppers — Ingredients

  • 1 tbsp olive oil
  • ½ cup onion, chopped
  • 1 cup baby bella mushrooms, sliced
  • 1 tbsp garlic, minced
  • 1 lb ground turkey
  • 1 tbsp Italian seasoning
  • 1 ½ cups chicken broth, divided
  • 4–6 bell peppers (depending on size)
  • 1 cup shredded mozzarella cheese
  • 2 cups marinara sauce
  • ½ cup grated Parmesan cheese (optional)

Slow Cooker Italian Stuffed Peppers Recipe Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sliced mushrooms and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional minute.
  2. Add the ground turkey and cook until no longer pink, breaking it into small pieces. Drain any excess grease.
  3. Stir in 1 tablespoon Italian seasoning. Pour ½ cup of the chicken broth into the skillet, stir to combine, then reduce the heat and simmer the mixture for about 10 minutes so the flavors meld. Remove from heat and let cool slightly.
  4. Pour the remaining 1 cup of chicken broth into the bottom of a large slow cooker. This adds moisture and keeps the peppers from drying out while cooking.
  5. Prepare the bell peppers by removing the stems, seeds and membranes. Rinse briefly and pat dry.
  6. Divide the turkey and mushroom mixture evenly among the peppers, packing gently. Top each filled pepper with a layer of shredded mozzarella cheese and then spoon marinara sauce into and over each pepper to cover the filling.
  7. Arrange the stuffed peppers upright in the slow cooker. Cover and cook on low for 6–8 hours or on high for 2–3 hours, until the peppers are tender and the filling is heated through.
  8. Remove peppers from the slow cooker and serve hot with a sprinkle of Parmesan cheese on top. For extra sauciness, warm additional marinara and spoon over the peppers before serving.

Slow Cooker Italian Stuffed Peppers Recipe

Prep & Timing

Prep time: about 30 minutes. Cook time: 2–8 hours depending on slow cooker setting. Total time varies by method chosen. This recipe yields approximately 6 stuffed peppers (servings), depending on pepper size and how generously you fill them.

Tips and Variations

  • Substitute ground turkey with lean ground beef, chicken, or a plant-based ground substitute for a vegetarian twist.
  • Use different cheeses—try provolone, fontina, or a blend of Italian cheeses for added depth.
  • Make it spicy by adding red pepper flakes or a diced jalapeño to the turkey mixture.
  • For a lower-sodium option, use low-sodium chicken broth and a no-salt-added marinara.
  • If you prefer firmer peppers, cook on high for a shorter time; for very tender peppers, cook on low for longer.

Slow Cooker Italian Stuffed Peppers Recipe

Make-Ahead and Storage

You can assemble the peppers and refrigerate them in an airtight container or covered slow cooker insert for up to 24 hours before cooking. Leftovers keep well in the refrigerator for 3–4 days. Reheat gently in a covered baking dish in a 350°F (175°C) oven or in the microwave until warmed through. Freeze leftover peppers individually wrapped and stored in a freezer-safe container for up to 2 months; thaw overnight before reheating.

Serving Suggestions

Serve stuffed peppers over a bed of cooked quinoa, rice, or cauliflower rice for a satisfying meal. Add a side salad or steamed green vegetables to round out the plate. A spoonful of extra warm marinara makes the dish even saucier and more comforting.

Slow Cooker Italian Stuffed Peppers

Nutrition Facts (per serving)

  • Calories: 265 kcal
  • Carbohydrates: 15 g
  • Protein: 28 g
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Cholesterol: 61 mg
  • Sodium: 938 mg
  • Potassium: 897 mg
  • Fiber: 4 g
  • Sugar: 9 g
  • Vitamin A: 4305 IU (approx.)
  • Vitamin C: 163.2 mg
  • Calcium: 239 mg
  • Iron: 2.6 mg

Italian Stuffed Peppers Recipe

These Slow Cooker Italian Stuffed Peppers are a comforting, nutritious dinner option that’s simple enough for weeknights and tasty enough for weekend gatherings. They’re flexible to adapt to your pantry and preferences, and the slow cooker makes dinner effortless—just prep, set, and enjoy.