Slow Cooker Southwestern Stuffed Peppers

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A colorful veggie stuffed with nutritious goodness

Want a burrito? We do, too, but we’d prefer to up our vegetable intake without sacrificing on flavor? These Slow Cooker Southwestern Stuffed Peppers are just the trick. It’s a sweet, caramelized pepper stuffed but with a peppery, rich filling. Oh, and it’s LOADED with nutrient-dense goodness from nutty black beans and corn kernels. A seasoning blend of chili, cumin, and oregano gives these peppers its Southwestern flavor and mild spiciness.

This recipe is a crowd pleaser and great candidate for potluck events. Although red and yellow peppers are typically the sweetest, we like arranging multiple shades on the plate to create an attractive, dinner party-worthy presentation. Consider serving slow cooker stuffed peppers with a side salad such as a Panzanella Salad with Arugula, or with a healthy bread like our Gluten- Free, Grain- Free Cheesy Cauliflower Bread Sticks.  

Make Things Easy with Slow Cooker Southwestern Stuffed Peppers

To make things easy when making Slow Cooker Southwestern Stuffed Peppers, feel free to freeze the stuffing. It’s good for four to six months, and it makes a great, quick-and-easy meal for weeknights. In fact, you can go ahead and stuff the pepper and freeze the whole thing if you like! They bake surprisingly well from frozen, making them the perfect weekday standby.

You can top these stuffed peppers with non-fat sour cream, low-fat Greek yogurt, chopped cilantro, or chopped scallions just before serving. If you’re going to add cheese, add it during the last hour of cooking. We would NOT want to miss out on the melting cheese visuals.

Healthy Ingredients that Taste Delicious

This slow cooker stuffed peppers recipe is loaded with healthy ingredients, like corn kernels, black beans, ground turkey, and brown rice. Lean turkey is a great choice if your goal is to lower your fat or calorie intake. It’s a serving of meat which is estimated to have less than 10 grams of fat. Brown rice and black beans are also excellent sources of fiber, lowering your risk of diabetes, heart disease, and a surprising range of cancers.

We’ve all heard the often Instagram captioned “eat the rainbow” mantra. And, actually, it’s right on. These slow cooker peppers deliver dense nutritional value and necessary vitamins like vitamin B, C, E, and K. Want to read about the impressive health benefits of bell peppers? You can find out here.

Are these Slow Cooker Southwestern Stuffed Bell Peppers already a family favorite? Let us know in the comments!

0 from 0 votes

Slow Cooker Southwestern Stuffed Peppers

These easy to make stuffed peppers are both healthy and delicious.
Yield 6 people
Serving Size 1 each
Course Dinner
Cuisine Mexican, Tex-Mex
Author SkinnyMs.

Ingredients

  • 6 bell peppers any colors, tops removed and seeded
  • 1 pound lean ground turkey uncooked
  • 1 cup long-grain brown rice cooked
  • 2 cups salsa
  • 1 cup frozen corn kernels thawed
  • 1 1/2 tablespoons taco seasoning or other low sodium MSG- free taco seasoning mix, OR 1 tablespoon chili powder mixed 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano
  • 2 teaspoons salt
  • 1/2 cup onions chopped
  • 8 ounce black beans can, drained and rinsed
  • 1/3 cup water

Instructions

  • Prepare the peppers by cutting off the tops (they will be placed back on to cook) and carefully remove the seeds and any white pith inside, keeping the peppers intact.
  • To prepare the filling, mix together the taco seasoning and all of the ingredients, except the peppers and water, until well combined.
  • Stuff each pepper with this seasoned ground meat and rice. Place the peppers together, standing up in the slow cooker. Place the tops back on each pepper.
  • Pour 1/3 cup water on the base of the peppers. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  • Southwestern Stuffed Bell Peppers can be topped with cheese if desired. Add it during the last hour of cooking, so that it will melt. They can also be topped with non-fat sour cream or low fat Greek yogurt, chopped cilantro, and chopped scallions just prior to serving.

Notes

This recipe is delicious paired with a simple side salad of baby spinach, cherry tomatoes, diced carrots and 1 chopped apple. Drizzle salad with White Balsamic and Honey-Dijon Vinaigrette.

Nutrition Information

Serving: 1each | Calories: 227kcal | Carbohydrates: 27g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 443mg | Fiber: 5g | Sugar: 7g |
SmartPoints (Freestyle): 7
Keywords Budget-Friendly, Gluten-Free, Slow Cooker

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18 Comments

    1. You don't need to, no, but you can if you would prefer. If you prefer, you can brown it in a skillet and then add it.

    1. Jeannanne, Sure, this can be cooked at 350 degrees F , covered in foil for 35 minutes or until cooked through. Remove cover halfway through cooktime.

    1. Pauline, Yes, cook and allow the recipe to cool completely before freezing individually or in an entire batch. Freeze in airtight containers or freezer bags.

    1. Idahili, Yes cut the red pepper into strips and put the whole mix including the strips into the crockpot and cook according to the directions listed here.

  1. Thanks for the recipe. It was great! You rock. Is this a food that can be cooked and saved for another day or does it need to be eaten right away?

  2. Do you prefer this recipe prepared in a crockpot or in oven? Is there a discernible difference between the two methods?

  3. What about using Quinoa in place of the rice? I have nothing against rice, use it a lot, but wanted to get more into Quinoa as it is a complete protein. I don’t want to sub the Quinoa in this recipe without some professional advice as I am new at using Quinoa.

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