Low Carb Thanksgiving Crockpot Stuffed Peppers
These delicious slow-cooked peppers make a great Thanksgiving Keto recipe, perfect for the holidays. Our juicy Keto crockpot peppers are stuffed with ground turkey, tender cauliflower rice, aromatic herbs, and sweet cranberries. The peppers are then topped with crunchy seeds to serve. This makes an easy lunch option for the festive season.
How to Make It
Step 1
Add the ground turkey, cauliflower rice, sage, rosemary, salt, and pepper to a large mixing bowl. Finely chop the onion and cranberries and crush the garlic. Add to the mixing bowl. Stir everything together until well combined. You may add more herbs and seasoning if desired.
Step 2
Slice the tops from the peppers and scoop out the core and seeds. Arrange the hollowed peppers in the crockpot dish. Divide the turkey mixture evenly between the peppers, packing each tightly with filling. Add the chicken stock to the base of the crockpot.
Step 3
Cover the crockpot with the lid and set to high. Cook for 4-5 hours or until the peppers are tender and the turkey entirely cooked through. Garnish the stuffed peppers with the pumpkin and sunflower seeds to serve.
Ingredients
- Ground turkey
9 oz
- Red Bell Peppers, Raw
4 medium – 2 1/2″ diameter x 2 3/4″
- Cauliflower Rice
1 cup
- Garlic
1 clove
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray
1 tablespoon
- Sage, Dried
1 teaspoon
- Rosemary, Dried
1 teaspoon
- Red Onion
½ medium – 2 1/2″ diameter
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
½ cup
- Pumpkin Seeds
½ tablespoon, whole pieces
- Sunflower Seeds
½ tablespoon, whole pieces
- Salt, Sea Salt
½ teaspoon
- Black Pepper
⅛ teaspoon