Slow Cooker Southwestern Stuffed Peppers

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This slow cooker stuffed peppers recipe is loaded with healthy ingredients, like corn kernels, black beans, ground turkey, and brown rice. Taco seasoning gives these peppers that southwestern flavor and mild spiciness. Consider serving 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.  

You might also enjoy:
Greek Rice Stuffed Peppers
Turkey and Quinoa Stuffed Peppers
Southwestern Stuffed Sweet Potatoes.

Ever wonder about the health benefits of bell peppers?  You can find out here.

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 |


  • 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


  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.


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16 Comments on "Slow Cooker Southwestern Stuffed Peppers"

  1. Sarah  March 17, 2014

    Do you cook the turkey first?

    • 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.

  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?

    • 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.

  3. Pauline  March 6, 2015

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

    • 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.

  4. Idahlia  March 10, 2015

    Is there an unstuffed way of doing this?

    • 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.

  5. Debbie  February 14, 2016

    Cooked rice? Or uncooked?

    • Gale Compton  February 15, 2016

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

  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?

    • Gale Compton  February 4, 2017

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

  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?

  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.


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