Recipe | "Slow Cooker Meal: Lean Turkey Meatloaf in a Pepper" by Alicia

If you're trying to shed a few pounds, and maintain a busy lifestyle, it can be difficult to eat healthfully on the go. This recipe is quick, filling, and light on the calories. It pairs well with brown rice, couscous or quinoa. Makes 3 peppers stuffed to the brim. Keep in mind the size of your crockpot. My crockpot fits all three peppers, but 4 would be too tight. Don't be afraid to adjust recipe for your equipment or personal tastes. Enjoy!

  • 3 Bell Peppers, cored with the tops cut off
    (Yellow or Orange are the most mild, and pair best with the turkey in my opinion, but Red would also be tasty. *Save the tops, as show on right)
  • 1/2 Cup of water for Crockpot
    • 1 lb. Ground, Raw, Lean Turkey
    • 1 Small Shallot, Minced
    • 1 Egg, Beaten
    • 1/2 C. Panko-Style Breadcrumbs
    • 1/4 C. Shredded Parmasean (Optional)
    • 1 Tbsp. Dijon Mustard
    • 1/4 tsp. Dried Oregano
    • 1/8 tsp. Onion Powder
    • 1 tsp. Dried Parsley
    • 1/8 tsp. Fresh Black Pepper
    • 1/4 tsp. Kosher Salt
    • Dash (or more) of Cayenne Pepper
    • 2 Tbsp. Olive Oil (or Grape Seed Oil)


Take your filling ingredients and mix well with a fork in a large mixing bowl. It's helpful to start with the wet ingredients, and then add in the dried ingredients. Be sure to incorporate evenly. Set bowl aside.

Line the bottom and sides of your crockpot with 1 sheet of foil. Next, fill your peppers with the turkey mixture. Place the peppers in the bottom of the crockpot, and place the "lids" on top. Then, pour the water in the bottom of the crockpot, UNDER the foil (between the foil and the ceramic part--otherwise your peppers will get soggy.)

Put the lid on the crockpot, and cook on low for 5-6 hours. The peppers will be very hot when finished, so let them stand for 2-3 mins before eating.

If you're not watching calories, and bit of shredded cheese might be nice before serving. Yum!

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