Slow Cooker Southwestern Stuffed Peppers

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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!

Slow Cooker Southwestern Stuffed Peppers

Slow Cooker Southwestern Stuffed Peppers

Yields: 6 servings | Serving Size: 1 stuffed pepper | Calories: 227 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 65 mg | Sodium: 443 mg | Carbohydrates: 27 g | Dietary Fiber: 5 g | Sugars: 7 g | Protein: 17 g | SmartPoints (Freestyle): 7 |

Ingredients

  • 6 bell peppers (any colors), tops removed and seeded*
  • 1 pound lean ground turkey meat, uncooked
  • 1 cup cooked long grain brown rice
  • 2 cups salsa
  • 1 cup frozen corn kernals, 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 chopped onions
  • 1 (8 ounce) can black beans, drained and rinsed
  • 1/3 cup water

Instructions

  1. 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.
  2. To prepare the filling, mix together the taco seasoning and all of the ingredients, except the peppers and water, until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. NOTE: 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.
https://skinnyms.com/slow-cooker-southwestern-stuffed-peppers/

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18 Comments on "Slow Cooker Southwestern Stuffed Peppers"

  1. Sarah  March 17, 2014

    Do you cook the turkey first?

    Reply
    • SkinnyMs  March 18, 2014

      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.

      Reply
  2. Jeananne  January 13, 2015

    Can you cook this in the oven instead of a slow cooker? If so, at what temperature and how long?

    Reply
    • SkinnyMs  January 14, 2015

      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.

      Reply
  3. Pauline  March 6, 2015

    Can these be frozen? If so, should they be frozen before or after cooking?

    Reply
    • SkinnyMs  March 7, 2015

      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.

      Reply
  4. Idahlia  March 10, 2015

    Is there an unstuffed way of doing this?

    Reply
    • SkinnyMs  March 11, 2015

      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.

      Reply
  5. Debbie  February 14, 2016

    Cooked rice? Or uncooked?

    Reply
    • Gale Compton  February 15, 2016

      Debbie, It’s cooked, please see ingredients. Thanks!

      Reply
  6. Daniel  February 4, 2017

    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?

    Reply
    • Gale Compton  February 4, 2017

      Daniel, A couple of days in the fridge should be fine. 🙂

      Reply
  7. Betsy  March 8, 2017

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

    Reply
  8. Marilee  August 30, 2017

    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.

    Reply
  9. Laura  July 12, 2019

    If you used ground chicken in place of turkey, would the cooking time still be the same? Thank you!

    Reply
    • Nichole Furlong  July 17, 2019

      Yes, the time would be the same.

      Reply

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