Stuffed Peppers Recipe

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Essential Slow Cooker RecipesI love to make a batch of these to store in my freezer for a few weeks until I’m ready to reheat for a quick, ready-made dinner. What’s not to love? You have veggies and protein all wrapped up in a neat, tidy package. It’s exactly what I need at the end of a busy day.

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes

Ingredients

  • 6 bell peppers
  • 1 pound lean ground turkey
  • 1½ cups cooked rice (brown or white)
  • 1½ cups shredded cheddar cheese
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 (12-ounce) can Ro-Tel tomatoes
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper
  • Sour cream, for serving
  • Guacamole, for serving
How to Make It
  1. Lightly spray the insert of a 6-quart slow cooker with cooking spray.
  2. Cut the tops off the bell peppers and scrape out the seeds and ribs.
  3. In a large bowl, combine the turkey, rice, 1 cup of the cheese, the black beans, corn, tomatoes, cilantro, cumin, chili powder, and salt and black pepper to taste. Spoon the filling into each hollowed-out bell pepper.
  4. Place the peppers upright in the slow cooker, leaning the peppers against one another as necessary. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours. The stuffed peppers are ready when the outsides are tender and the turkey is no longer pink.
  5. Top the peppers with the remaining ½ cup of cheese. Cover and cook on Low until the cheese has melted, about 10 minutes.
  6. Serve immediately, with sour cream and guacamole alongside.
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