Corn and Turkey Stuffed Bell Peppers


  • 1/2 lb smoked turkey sausage, finely chopped
  • 1 medium red onion, chopped
  • 1 (11 oz) corn kernels, canned or frozen
  • 2 slices bread, toasted, crusts removed, cubed
  • 2 tbs fresh parsley, chopped
  • kosher salt and black pepper to taste
  • 2 tsp fresh thyme or 1 tsp dried
  • 2 roma tomatoes, peeled seeded and chopped
  • 3 red, yellow or orange bell peppers, cut in half length wise, and seeded
  • In a large bowl, combine the turkey sausage, onion, corn, bread, parsley, tomatoes and thyme.
  • Season with salt and pepper and mix well.
  • Spoon the mixture evenly into the bell pepper halves.
  • Arrange on the bottom of a 3 and 1/2 quart slow cooker, stacking if necessary.
  • Cover and cook on low for about 5 hours or until peppers are tender and sausage is cooked through.

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