Slow Cooker Fiesta Stuffed Peppers
These slow cooker stuffed peppers offer convenience and nutrition in every bite, ideal for a hassle-free dinner. Loaded with lean protein, fiber, and robust flavors, these peppers stand deliciously on their own or pair perfectly with a side of rice for a perfectly satisfying meal.
Ingredients
- 5 large bell peppers any color
- 1 lb lean ground turkey or chicken
- 1 whole bag (16 oz) frozen corn kernels
- 1 can (15 oz) low sodium or no salt added black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or parsley chopped (for garnish)
Instructions
- Prepare Peppers: Cut the tops off the bell peppers and remove seeds and membranes. Place the peppers upright in the slow cooker.
- Cook Ground Meat: In a large skillet, cook the ground turkey or chicken over medium heat until fully cooked and no longer pink. Drain any excess fat.
- Combine Ingredients: In a large bowl, combine the cooked ground meat, frozen corn, black beans, salsa, chili powder, cumin, salt, and pepper. Mix well until evenly combined.
- Stuff the Peppers: Spoon the mixture evenly into each bell pepper until they are filled to the top. Press down gently to pack the filling.
- Arrange in Slow Cooker: Place the stuffed peppers upright in the slow cooker.
- Cook: Cover the slow cooker with the lid and cook on low heat for 4-5 hours or on high heat for 2-3 hours, or until the peppers are tender and cooked through.
- Serve: Carefully remove the stuffed peppers from the slow cooker using tongs. Serve each stuffed pepper with a side of cooked rice or quinoa. Garnish with chopped cilantro or parsley if desired. Enjoy your nutritious and flavorful meal!
