Gluten Free/ Main Dish/ Slow Cooker

Spinach and Feta Stuffed Peppers

When I complain that I don’t have time to do everything, my super-disciplined-always-productive yet curiously non-caffinated Dad always says “Everyone gets the same 24 hours in a day, it’s all about how you use them.” Could this be his way of telling me to quit whining and get moving? Ummm, I’m thinking yes. Yes, it is.

Harvest time is always a little bit stressful and a little crazy. There are no set hours and things like moisture and weather conditions require adaptation and flexibility. In the midst of our farming operations we also have four kids who seem to always require attention and care (ha!). Add some soccer and volleyball tournaments and a toddler ballet class to the mix and we are MOVIN’!!

We do manage to do some fun though with things like working alongside Nana and Papa in the field. And sometimes, if I’m lucky, I even get to ride along with my hubs and catch up for a minute, just the two of us. It’s tractor dating, you should try it 🙂   I would venture to say most farm families can relate!

Thankfully I have a Crockpot (or three) which make weeks like this manageable. It also allows all of us to keep on moving, as shown by the hard working farmers below. (You can’t see it but there’s a three year old helping out in the passenger seat. I’m almost positive sure she’s telling Nana what to do.)


Tonight I’m off to a volleyball game, and maybe a soccer game.  Here’s what will be cooking while I’m running around.  It’s super easy, can be prepped in one pan, and will cook while you take care of the important stuff. Plus, it makes your house smell like you’ve been slaving away all day, which is important, too 🙂


Slow Cooker Spinach and Feta Stuffed Peppers

Slow Cooker Spinach and Feta Stuffed Peppers


  • 1 Tablespoon oil
  • 6 bell peppers, green, red, orange or yellow - whatever you like
  • 1.5 cups cooked rice
  • 1/2 onion, diced small
  • 1 pound ground turkey
  • 1 box frozen chopped spinach, thawed with excess liquid squeezed out
  • 1 Tablespoon Greek Seasoning
  • 1/2 cup crumbled feta


  1. Cut the tops off of peppers and scoop out membranes from inside. Heat oil in a large skillet over medium heat. Cook onion until it begins to soften, 2-3 minutes. Add ground turkey and cook until no longer pink, breaking into pieces as it cooks. Stir in spinach, rice, seasoning, and remove from heat. Let cool slightly, then add crumbled feta.
  2. Fill peppers with the spinach and feta mixture and place in crockpot. Cook on low 6-8 hours or until peppers are cooked through.


These can also be cooked in the oven.

Nutrition Information

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

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