Stuffed Bell Peppers in Crockpot - All Phases

4 large to medium green peppers, tops removed, cored and seeded
1lb ground turkey
2 eggs, slightly beaten
2 cloves of garlic
1/3 cup finely chopped parsley
1/2 tsp salt
1/2 tsp ground pepper
1 cup of your favorite No Sugar Added Pasta Sauce

1 Cut a small hole in bottom of each pepper
2. Combine turkey eggs garlic parmesan cheese parsley salt and pepper in a bowl. spoon mixture into peppers do not pack down. No need to cook turkey first.
3. Stand peppers upright in the slow cooker stoneware. Spoon tomato sauce over each of the peppers.
4. Cover and cook on Low 4-5hrs or until peppers are tender and meat thermometer reads 170 degrees

4 Servings

Bump!

What a great idea- I am going to try this with poblano peppers this week and veggie meat of course!

There is no amount listed for the parmesan cheese. Any ideas?

The original poster is long gone. I'd throw in a half cup or less.
And to 3FC.

This sounds delicious........will try this week.

Those sound great! Lots of possibilities! Poblanos would be great too!

Thanks for posting.