Crockpot Greek Stuffed Peppers

Savor Crockpot Greek Stuffed Peppers, vibrant bell peppers filled with savory ground turkey, quinoa, feta, olives, and herbs, slow-cooked in a light tomato broth. This healthy Mediterranean dish is bursting with fresh flavors and effortless to prepare.

Why You’ll Love This Recipe

Crockpot Greek Stuffed Peppers bring the sunny, fresh tastes of the Mediterranean right to your table with almost no hands-on work—the slow cooker gently steams the peppers while infusing the filling with garlic, oregano, and lemon for a dish that’s both comforting and light. It’s naturally low-calorie, gluten-free, and packed with protein, fiber, and veggies, making it perfect for healthy weeknight dinners, meal prep, or entertaining. Kids love the colorful peppers, adults adore the feta-olive tang, and everyone appreciates how easy it is. This recipe turns simple ingredients into something that feels special and tastes like summer all year round.

Recipe Tips and Tricks

• Hollow Peppers Carefully → Cut tops and remove seeds without piercing sides.
• Pre-Cook Filling → Ensures rice/quinoa is fully cooked and flavors meld.
• Stand Peppers Upright → Use foil balls or rings to keep them from tipping.
• Add Cheese Last → Prevents melting out; adds gooey top.
• Use Broth Sparingly → Peppers release liquid; too much makes it soupy.
• Fresh Herbs at End → Brightens flavors dramatically.

Yield: 6 Servings

Crockpot Greek Stuffed Peppers

Print

Healthy Greek stuffed peppers slow-cooked to perfection—vibrant, flavorful, and effortless.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

• ¼ cup fresh parsley, chopped
• ½ cup Kalamata olives, chopped
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup cooked quinoa (or rice)
• 1 cup crumbled feta cheese (divided)
• 1 cup low-sodium chicken or vegetable broth
• 1 lb lean ground turkey
• 1 small onion, finely diced
• 2 tbsp fresh dill, chopped
• 2 tsp dried oregano
• 3 cloves garlic, minced
• 6 large bell peppers (any color)
• Optional: pine nuts, extra feta
• Salt and pepper to taste
• Zest and juice of 1 lemon

Instructions

1. Prep Peppers → Slice tops off peppers; remove seeds and membranes.
2. Brown Turkey → Cook turkey with onion and garlic until no longer pink.
3. Mix Filling → Combine cooked turkey, quinoa, half feta, olives, tomatoes, herbs, lemon zest, salt, pepper.
4. Stuff Peppers → Spoon filling into each pepper; press gently.
5. Stand Peppers → Place in crockpot; use foil to prop if needed.
6. Add Broth → Pour broth around peppers.
7. Season → Drizzle lemon juice over tops.
8. Slow Cook → Low 6 hours or high 3 hours until peppers are tender.
9. Add Cheese → Last 30 min, top with remaining feta.
10. Serve → Garnish with fresh herbs and lemon wedges—enjoy this Mediterranean delight!

Notes

• Pre-cooking filling ensures quinoa/rice is fully cooked.
• Stand peppers upright to prevent tipping.
• Leftovers taste even better day 2.
• Serve with Greek salad or tzatziki.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 428Total Fat 24gSaturated Fat 9gUnsaturated Fat 14gCholesterol 115mgSodium 770mgCarbohydrates 25gFiber 5gSugar 8gProtein 31g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Bell Peppers → Large, uniform; red/yellow/orange for sweetness.
• Ground Turkey → Lean for healthier; beef or lamb for richer flavor.
• Quinoa or Rice → Cooked; quinoa for extra protein.
• Feta Cheese → Crumbled; adds salty tang.
• Kalamata Olives → Pitted and chopped for briny depth.
• Diced Tomatoes → Canned with juice for moisture.
• Onion & Garlic → Finely diced for even distribution.
• Fresh Herbs → Dill and parsley; dried oregano for base flavor.

Variations and Substitutions

• Vegetarian → Use lentils or chickpeas instead of meat.
• Low-Carb → Cauliflower rice or extra veggies.
• Beef or Lamb → Traditional Greek flavors.
• Spicy → Add red pepper flakes or feta with chilies.
• Cheese → Goat cheese or mozzarella.
• Grain-Free → More veggies or ricotta filling.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Freeze stuffed peppers individually up to 3 months.
• Reheating → Microwave or oven at 350°F until hot.

Dish Gallery

Please share this Crockpot Greek Stuffed Peppers with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Crockpot Greek Lemon Chicken