Recipe: Crockpot Mediterranean-Inspired Stuffed Peppers

Photo provided by Siteman Cancer Center



  • 1lb ground turkey
  • 6 bell peppers
  • 1 cup pearl couscous, dry
  • 2 1⁄2 tablespoon olive oil
  • 1 can (15 oz) diced tomatoes, low sodium
  • 1⁄2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups spinach, chopped
  • 1 tablespoon turmeric
  • 1 teaspoon cumin
  • 1⁄2 teaspoon paprika
  • 3⁄4 teaspoon pepper
  • 1 cup parmesan cheese, shredded
  • 3 cups water


Heat medium sauté pan with 1 tablespoon olive oil. Dice onion and garlic and add to pan. Cook and stir occasionally until onions are translucent. Remove when cooked. Measure and mix spices together (turmeric, cumin, paprika, pepper). In the same pan, add another tablespoon of olive oil and add turkey. Season with above seasoning blend. Add onion and garlic mixture from step one. Cook turkey thoroughly then remove from pan and place into a large bowl. Sautee spinach over medium heat until wilted. Add to large bowl with turkey mixture. Add 1⁄2 can diced tomatoes to turkey mixture. Add 1⁄2 cup of cheese to the turkey mixture. Cook couscous. Bring 1 cup water to a boil then add couscous, 1⁄2 tablespoon olive oil and pepper as desired. Once cooked, add to turkey mixture. Cut tops off tops of peppers and remove seeds and ribs from inside. Pour liquid from canned tomatoes into bottom of crock pot. Place all peppers in crock pot. Fill peppers with turkey mixture. Pour remaining tomatoes and stock over peppers and into the bottom of the crock pot. Cook on high for 3-4 hours or low for 5-6 hours. Peppers should be tender when done. If you would rather use the oven, preheat to 350 degrees. Then, place peppers in an 11-inch oven dish, add 1⁄4 cup water or stock to bottom of pan and bake 45-50 minutes. When close to serving peppers, sprinkle remaining cheese over the top and let melt. Enjoy!

Nutrition information: (1 pepper) 375 calories, 17g fat, 632mg sodium, 31g carbohydrate, 6g fiber, 26g protein