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Overhead view of a wood bowl filled with Slow Cooker Stuffed Pepper Stew. A wood spoon rests in the bowl.
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Slow Cooker Stuffed Pepper Stew Recipe

A delicious stew that's hearty for cooler weather. Serve with rice or quinoa for extra heartiness.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 145kcal

Equipment

  • 1 3-4 qt slow cooker (If your slow cooker is much larger, consider doubling the recipe)

Ingredients

  • 2 large chicken breasts
  • 2 medium bell peppers (diced)
  • 1 medium red onion (diced)
  • 2 cups crushed tomatoes (canned or homemade - no sugar added)
  • 2 cups chicken stock (or broth - no sugar/dextrose added)
  • 1 tsp. garlic granules (or garlic powder)
  • 1 tsp. dried oregano
  • ½ tsp. ground cumin
  • salt and pepper (to taste after cooking)
  • cooked brown rice or quinoa (to serve this over)

Instructions

  • Add ground turkey/chicken, peppers, onion, quinoa, tomatoes, broth, and spices.
    Spices added to ingredients in a slow cooker crock.
  • Stir well. Cook low 6 hours, or high 3–4.
    Stirring together all the ingredients in a slow cooker crock.
  • Taste and adjust seasoning before serving.
    Overhead view. Slow Cooker Stuffed Pepper Stew in a wood bowl with a wood spoon next to it on a wood surface.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 145kcal | Carbohydrates: 12g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 220mg | Potassium: 706mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1446IU | Vitamin C: 60mg | Calcium: 49mg | Iron: 2mg