Easy Slow Cooker Stuffed Peppers with Turkey Mince

Stuffed peppers are one of those meals I really like but somehow don’t make nearly often enough. This version is particularly easy because the peppers cook whole in the slow cooker, so once you’ve made the filling and stuffed them, there isn’t much else to do.

I fill mine with lean turkey mince, cooked brown rice, tomatoes, garlic and spices, along with spicy cheddar cheese. The slow cooker stuffed peppers then sit in a little stock and cook on HIGH for around three hours before even more cheese goes on top to melt.

They’re filling enough to have as a meal on their own, although you can easily add salad, vegetables or something else alongside them if you’re particularly hungry.

I’ve also got a completely different recipe for vegetarian stuffed peppers cooked in the oven, so if you arrived here looking for a meat-free version, you might prefer those. This recipe is very much my slow cooker turkey mince version.

What goes in my slow cooker stuffed peppers?

I use large bell peppers for this because you need enough room inside them for a decent amount of filling. Any colour is fine, so choose whichever you prefer or simply buy whatever happens to be cheapest.

The filling is made with lean turkey mince, cooked brown rice, chopped tomatoes, garlic, chilli powder and cumin.

Then there’s the cheese.

I use a spicy cheddar with chilli, which adds both creaminess and extra flavour to the filling. You don’t have to use exactly the same cheese as me, though. A normal mature cheddar works if you don’t want the extra chilli, or you could use another cheese that melts well.

Just remember that changing the cheese can change both the flavour and the amount of salt in the finished recipe.

Does the rice need to be cooked first?

Yes. The 200g brown rice in my ingredients list is cooked rice, not 200g of dry rice tipped straight into the filling.

That’s worth checking before you start because otherwise your stuffed peppers are going to turn out rather differently from mine!

If you’ve got leftover cooked rice in the fridge, this can be a handy way to use it, as long as it has been cooled and stored safely.

What turkey mince should I use?

I use lean turkey mince. It has a fairly mild flavour, which works nicely here because most of the flavour comes from the tomatoes, garlic, chilli, cumin and spicy cheese.

You don’t need to cook the turkey mince before stuffing the peppers. It cooks inside them during the three hours in the slow cooker.

The important thing is making sure the turkey filling is thoroughly cooked before serving.

How do I prepare peppers for stuffing?

Choose peppers that are reasonably large and, if possible, able to stand upright without immediately falling over.

Cut the tops off, then remove the seeds and the white membrane from inside. You want to create a little edible bowl rather than cutting the peppers in half.

Mix the turkey mince, tomatoes, half of the cheese, cooked rice, garlic and spices together in a large bowl, then divide the mixture between the five peppers.

Pack the filling in reasonably well and don’t worry if it’s slightly mounded at the top.

Pour the stock into the bottom of the slow cooker, then stand the peppers upright inside. A slow cooker where they fit fairly snugly is useful because the peppers can support one another rather than falling over while they cook.

How long do stuffed peppers take in the slow cooker?

My stuffed peppers take around 3 hours on HIGH.

That makes them quite different from many of my slow cooker recipes that bubble away for six, seven or eight hours. They’re useful when you haven’t been organised enough to start dinner first thing in the morning but still want the convenience of using the slow cooker.

Once the peppers are cooked and the turkey filling is thoroughly cooked through, sprinkle the remaining cheese over the top.

Put the lid back on just long enough for the cheese to melt, then they’re ready to serve.

I haven’t given a LOW cooking time because the recipe I’ve made and tested uses HIGH. I’d rather tell you how I actually make them than guess at a different cooking time!

Can I make these stuffed peppers vegetarian?

Definitely. I’ve been vegetarian since I was 10, so swapping the turkey mince is something I’ve done myself.

Quorn mince is an easy option, although there are plenty of other vegetarian and vegan mince alternatives available now too.

If you use a meat-free mince, check its cooking instructions rather than assuming it needs exactly the same three-hour cooking time as raw turkey. Some vegetarian mince products need much less cooking.

You’ll also need to swap the chicken stock for vegetable stock.

For a vegan version, use vegan mince, vegetable stock and a cheese alternative that melts reasonably well.

Alternatively, if you’d rather make stuffed peppers without using a meat substitute at all, try my vegetarian stuffed peppers. Those use a completely different rice and bean filling and are cooked in the oven rather than the slow cooker.

Are these stuffed peppers spicy?

There’s a bit of heat in my version because I use chilli powder as well as spicy cheddar with chilli.

How spicy they turn out will depend quite a lot on the chilli powder and cheese you use, so it’s easy to adapt them for your family.

For a milder version, use ordinary cheddar and reduce the chilli powder. You can always put chilli sauce on the table for anyone who thinks dinner isn’t dinner unless their mouth is on fire.

If everyone loves spicy food, go the other way and use a hotter chilli powder or add some finely chopped fresh chilli to the filling.

What should I serve with stuffed peppers?

These are pretty substantial on their own because you’ve already got turkey, rice, vegetables and cheese in each pepper.

I usually wouldn’t make another huge side dish to go with them.

A simple salad works nicely, or you could add some extra vegetables if you want something warm alongside them.

I serve mine with a little sour cream and chopped spring onions on top. The sour cream is particularly nice if you’ve made the filling quite spicy.

If you’re serving someone with a bigger appetite, you could add some extra rice, but I’d probably try one stuffed pepper first. They’re considerably more filling than an empty pepper makes them look!

Can I keep leftover stuffed peppers?

Yes, although because the filling contains cooked turkey and rice, this is one recipe where I’d be particularly careful about cooling and storing leftovers properly.

If you know you won’t eat all five peppers, cool the leftovers promptly and refrigerate them rather than leaving them sitting in the slow cooker.

When reheating, make sure the filling is thoroughly heated all the way through.

I’d also avoid repeatedly reheating the same pepper. Store them individually if that’s easier so you can take out exactly what you need.

For current advice on storing and reheating cooked rice, meat and leftovers safely, check the Food Standards Agency guidance.

Other recipes you might enjoy

If you are looking for more ideas of recipes like these slow cooker stuffed peppers with turkey mince then check out my turkey mince recipe guide for more ideas. If you have beef mince then this recipe would work well with that too, or why not check out my mince guide with recipes like taco beef stuffed sweet potato?

For other slow cooker recipes, I have a full guide of tasty popular slow cooker recipes with lots I am sure you will enjoy.

If you have adapted this recipe to be vegetarian or vegan, be sure to look at my recipe guide full of vegetarian and vegan recipes including some other stuffed peppers and quinoa stuffed peppers.

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