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–+ servings

Slow Cooker Stuffed Peppers

Mexican Slow Cooker Stuffed Peppers. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 5 -6 peppers

Ingredients

  • 5-6 depending on size tri-color bell peppers, tops cut off and seeds and ribs removed
  • 1 lb ground turkey, uncooked
  • 1 cup rice, cooked (mexican, brown rice, or white rice)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup red enchilada sauce
  • 3/4 cup shredded Mexican cheese, plus more for topping, if desired
  • 1/2 tbsp chili powder
  • 1/2 tbsp ground cumin
  • salt and pepper to taste

Optional Toppings

Instructions

  • Spray the bottom of a slow cooker with nonstick cooking spray. Place the peppers inside.
  • In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper.
  • Place the filling into the cavity of each pepper.
  • Cook on high for 2-3 hours or on low for 4-6 hours or until the meat is cooked through.
  • Serve immediately with some of the optional toppings, if desired. Goes great with a side salad!

Nutrition Information

Calories: 442kcalCarbohydrates: 55gProtein: 31gFat: 10gSaturated Fat: 5gCholesterol: 72mgSodium: 747mgPotassium: 840mgFiber: 7gSugar: 9gVitamin A: 4394IUVitamin C: 156mgCalcium: 152mgIron: 5mg