Did you know you can make slow cooker stuffed peppers? It is actually really easy so why not give it a go? These slow cooker stuffed peppers are really simple to make and can be enjoyed by all the family.
How to make these slow cooker stuffed peppers on healthy diets
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients above. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
Adapting the recipe for vegetarians and vegans
If you are a vegan or vegetarian you can simply use an alternative mince in the recipe such as Quorn mince.
Using a vegan cheese alternative and a vegan mince would make this easily a tasty vegan recipe. The only other swap you would need to make for a vegan or vegetarian is using vegetable stock instead of chicken stock.
Making this recipe with Quorn
It is really easy to adapt this recipe to use Quorn, as a vegetarian myself I do it often. It is always worth remembering that Quorn often takes less time to cook when substituting it for mince.
Check out my selection of Quorn recipes, all perfect for all the family whether vegetarian or not, some are vegan too.
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?
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5 large bell peppers (colour of your choice)
450g lean turkey mince
400g can of chopped tomatoes
450g grated Aldi Emporium spicy cheddar cheese with chilli
200g cooked brown rice
2 tsp chilli powder
1/2 tsp ground cumin
Salt and pepper
100ml chicken stock
Sour cream and spring onions for serving
Cut the tops off each pepper and discard stems.
Scoop out seeds and membranes and discard.
Spoon filling into each pepper, packing it in as you go and mounding the tops.
Cover with lid and cook on high for 3 hours or until the turkey mixture reaches 70°c.
Top with the remaining cup of cheese and place the cover back on top.
When cheese is melted the peppers are ready to serve.
Garnish with sour cream and spring onions
Keywords: stuffed peppers, rice, healthy stuffed peppers
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