Before I get to the recipe today, I have to share big news with y’all -Bud defended his PhD yesterday and passed! I never had a doubt, but it’s so good to be on the other side of the defense. It’s also very surreal. You may already know our news from my Instagram post yesterday, but I wanted to make sure to share it here too! Now you know why it’s been over a week since I shared my last recipe!
I’m glad I get to share life’s successes with y’all. I’m also excited to share these slow cooker stuffed peppers! I’m sure y’all are well aware by now of my love of the slow cooker. I use it on almost a weekly basis. I love it because it makes meal prep so easy. I’m not quite sure what life would be like without one!
The latest and greatest slow cooker recipe are these stuffed peppers. I adapted a recipe slightly from Damn Delicious by opting for ground turkey instead of beef. I also decided to spice up the recipe a little bit with some cayenne pepper. What’s so great about this recipe is that its super adaptable to whatever you already have on hand.
I think you’ll love these slow cooker stuffed peppers. The prep is minimal and then the slow cooker does the rest of the work. They are filling, adaptable and full of flavor. Another successful slow cooker recipe in the books!
Slow Cooker Stuffed Peppers
- 5 whole bell peppers, tops and seeds removed
- 1 pound lean ground turkey
- 1/2 cup cooked white rice
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1 15-ounce can black beans, drained
- 1 15-ounce can corn, drained
- 1 cup salsa
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- salt & pepper to taste
Spray the inside of your slow cooker with cooking spray. Place the bell peppers cut side up in the slow cooker.
In a large bowl, combine ground turkey, rice, 1 cup of cheese, black beans, corn, salsa, cumin, cayenne, chili powder, salt and pepper. Divide the mixture evenly among the 5 bell peppers.
Cover and cook on high for 2-3 hours or low for 5-6 hours. Once the meat has cooked through, uncover and top with remaining cheese. Cover and cook for an additional 20 minutes, or until the cheese melts.
Serve immediately with desired toppings.
Adapted from Damn Delicious