This slow-cooker dish is the bell (pepper) of the ball! Stuffed with whole grains (leftover brown or wild rice works!), protein-packed ground turkey, savory feta and colorful veggies and herbs, these peppers hit the mark. They’re loaded with nutrition and are so easy to make. This recipe purposely makes six peppers, as six medium-to-large peppers will fit seamlessly in a 6-quart slow cooker. For an extra special finish, I love to drizzle creamy, dreamy tahini sauce over the peppers.
For the Stuffed Peppers:1.
Liberally mist a 6-quart slow cooker with nonstick oil spray.2.
In a large bowl, mix the ground poultry or beef, can of diced tomatoes with juice, cooked rice or quinoa, onion, garlic, dried spices and fresh herbs. Add feta cheese crumbles. Mix with a rubber spatula or clean hands until well-incorporated.3.
Divide the mixture evenly into the peppers and place the peppers cut-side up in the prepared slow cooker. Cover and cook for 3 hours on high or 6 hours on low, or until the filling is cooked through and the peppers are tender.4.
Serve immediately with a tahini drizzle.
For the Tahini Sauce:
In a small bowl, whisk or blend all ingredients (except the water) until smooth and thick. Mix in 2 tablespoons water and assess texture. Add in additional water, one tablespoon at a time, until desired consistency is reached. You want it creamy and thick but easy to drizzle. Season with extra salt to taste. Add any preferred seasonings, if desired. Drizzle over finished peppers right before serving.