Thanksgiving Crockpot Stuffed Peppers

About

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.

Can I Use a Different Meat?

We have used ground turkey to stuff our Keto Thanksgiving peppers. If you prefer, you can use ground pork or chicken, or even a combination of meats. Whichever meat you choose, be sure that it is completely cooked through and piping hot in the center. Please be sure to adjust your macros to account for any changes made to the original recipe.

Serving Suggestions

These easy Keto stuffed peppers make a filling lunch or light dinner option. Perfect served with an extra helping of cauliflower rice or a hearty salad. Alternatively, you can serve alongside your favorite Keto Thanksgiving sides. These juicy peppers would pair well with a Keto green bean casserole or some buttery sautéed Kale.

Ingredients

9 ounce ground turkey
4 medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
1 cup cauliflower rice
1 clove garlic
1 tablespoon reduced sugar craisin dried cranberries by ocean spray
1 teaspoon sage, dried
1 teaspoon rosemary, dried
½ medium – 2 1/2" diameter red onion
½ cup chicken broth, bouillon or consomme, ready-to-serve can
½ tablespoon, whole pieces pumpkin seeds
½ tablespoon, whole pieces sunflower seeds
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

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.
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.
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.