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Crockpot Mediterranean stuffed peppers filled with quinoa, turkey, and feta.

Healthy Crockpot Mediterranean Stuffed Peppers – Slow Cooker Dinner

Colorful bell peppers filled with quinoa, turkey, and herbs — a Mediterranean‑inspired crockpot dinner that’s healthy and satisfying
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Ingredients Equipment Method Notes

Ingrédients
  

  • 4 bell peppers tops removed and seeds discarded
  • 1 cup cooked quinoa
  • 1/2 lb lean ground turkey
  • 1/2 cup crumbled feta cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped kalamata olives
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Salt & black pepper to taste
  • 1/2 cup vegetable broth

Equipment

  • Slow cooker
  • Cutting board & knife
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Prepare filling: In a bowl, combine cooked quinoa, ground turkey, feta, tomatoes, olives, oregano, garlic powder, salt, and pepper.
  2. Stuff peppers: Fill each bell pepper with the quinoa mixture. Place peppers upright in the slow cooker.
  3. Cook: Pour vegetable broth into the bottom of the slow cooker. Cover and cook on low for 4 hours (or high for 2–3 hours) until peppers are tender and turkey is cooked.
  4. Serve: Carefully remove peppers and serve with the cooking broth drizzled on top.

Notes

Substitute ground turkey with chicken or plant‑based meat.
Add spinach or artichokes for extra veggies.
Sprinkle with pine nuts before serving for crunch.