These Whole 30 Crockpot Stuffed Peppers couldn’t be easier to make! Gluten free, grain free, dairy free + jam packed with flavor – they’re going to be your new favorite easy weeknight dinner!
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Have I mentioned recently how much I LOVE the crockpot? I mean I think it’s no secret..and you guys clearly love it too. This post where I listed 20 Easy Whole 30 Crock Pot Dinner Recipes has been blowing up lately! I’m not entirely surprised though – who doesn’t like throwing a bunch of ingredients in their crockpot, putting the lid on it, and calling it a day. The thing literally cooks dinner FOR YOU. It’s almost as if you have an invisible chef working away while you’re off doing whatever…which is nothing short of amazing in my opinion.
One of my favorite things to enjoy growing up was stuffed peppers. They’re a classic Italian dish that everyone loves. While they’re delicious, they’re also usually made with homemade sauce, ground beef, rice + bread crumbs – which can make them feel a little bit heavy. Sometimes we like to have the real deal – but other days we want a lighter option, which is where these Whole 30 Crockpot Stuffed Peppers come into play.
Obviously some of the key ingredients (rice, breadcrumbs, and cheese) aren’t Whole30 (which BTW- we’re halfway there January Whole30-ers!) but I found myself reaaaally wanting them. They’re kinda a comfort food in our house. I knew I could easily make a few subs and create something delicious while staying on track.
I had actually never made stuffed peppers in the crockpot – we usually do them in a pan on the stove, or bake them in the oven. They’re sooo much better when you cook them low and slow, but – let’s be real.. I don’t always have time for that!
Whole 30 Crockpot Stuffed Peppers
These Whole 30 Crockpot Stuffed Peppers couldn't be easier to make! Gluten free, grain free, dairy free + jam packed with flavor - they're going to be your new favorite easy weeknight dinner!
- 3 tbsp olive oil
- 6 large bell peppers
- 1 lb ground turkey
- 1/2 cup onions, pulsed in food processor
- 2 cloves garlic, pulsed in food processor
- 1 cup carrots, pulsed in food processor
- 1 cup cauliflower rice
- 2 cups tomato sauce (leave 6 tablespoons off to the side!)
- 4 tbsp chopped basil
- 2 tbsp chopped parsley
- 1 tsp pepper
- 1/2 tsp salt
- 1/4 cup water
In a large pan, heat olive oil. Saute turkey for 5-10 minutes.
While the turkey is cooking, slice the tops of the peppers off + remove the seeds.
Pulse carrots, onions, garlic, basil & parsley in the food processor.
Stir in food processor mixture and salt/pepper with turkey. *Make sure to leave the cauliflower rice off to the side - you do not want it to cook!*
Saute until veggies are soft. When everything is cooked, turn off the heat. Stir in raw cauliflower + tomato sauce.
Add peppers to crockpot. Add water to the bottom of the crockpot.
Cook the peppers on low for 4 hours.
Nutrition Facts: Calories: Fat: 16g Carbs: 20g Protein : 18g
I’m not going to lie.. I didn’t know how these were going to turn out the first time I tried them. Cauliflower rice can be super finicky.. Sometimes it turns to mush, sometimes (in my opinion) it doesn’t taste great… you know how it goes. I was totally scared at the thought that these would wind up being a mushy, disappointing mess- but they totally were not! They’re totally going to be on repeat in our house for dinners this winter!
Nutrition Facts for this recipe can be found on My Fitness Pal