I posted a picture this morning of stuffed peppers on my instagram (hallierhome) and got so many inquiries about the recipe I had to share. Not only is this super quick and easy, but hey! it’s healthy too!

Unfortunately growing up in a very Hungarian family, this recipe may not have made my Aunt Olga and great Aunt Olga very proud since I’m using turkey meat instead of beef, and I held off on szalonna (bacon fat) they so lovingly ate on toast.

Crock-pot Turkey Stuffed Peppers

Ingredients for 2 servings: 

2 green bell peppers; cut in half & deseeded

½ lb of raw ground turkey

½ yellow onion; diced (put aside 2 tbsp for the sauce)

¾ cup cooked brown rice

1 28 oz can of crushed tomatoes (the big can)

1 cup of water

1 tbsp of sugar (I use sugar in the raw, but white sugar would work fine)

2 x 1 tsp of garlic powder

2 x 1 tsp of crushed red pepper flakes

2 x 1 tsp of smoked paprika (it’s fine if you don’t have this ingredient int he house)

2 x 1 tsp salt

2 x ¼ tsp pepper

Directions:

In a large bowl, combine ground turkey, yellow onion (minus the 2 tbsp), brown rice, 1 tsp each of garlic powder, red pepper flakes, salt, pepper and smoked paprika. Mix until well combined (I use my hands).

Fill each pepper to the top with the mixture and place upright in crock-pot.

In another large bowl, combine crushed tomatoes, water, remaining onions, sugar, garlic powder, red pepper flake, salt, pepper and paprika and stir to combine.

Pour tomato mixture over peppers.

Cook on low in the crockpot for 6 hours.

I eat mine like I’m working in the farms of Olaszliszka with a scoop of sour cream, my husband likes his Philly Italian style with some shredded parm on top.

Either way, it’s a healthy, easy meal.

And as my pop pop always said no matter what the task at hand: enjoy.