Slow Cooker Southwestern Stuffed Peppers

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Slow Cooker Southwestern Stuffed Peppers

These easy to make stuffed peppers are both healthy and delicious.

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner

Cuisine: Mexican, Tex-Mex

Keyword: Budget-Friendly, Gluten-Free, Slow Cooker

Servings: people

Calories: 227kcal

Author: SkinnyMs.

Ingredients

US Customary - Metric

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 alternative suggestion in notes section
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

Alternative to recommended 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.

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

SmartPoints (Freestyle): 7