I love to make a batch of these to store in my freezer for a few weeks until I’m ready to reheat for a quick, ready-made dinner. What’s not to love? You have veggies and protein all wrapped up in a neat, tidy package. It’s exactly what I need at the end of a busy day.
Ingredients
- 6 bell peppers
- 1 pound lean ground turkey
- 1½ cups cooked rice (brown or white)
- 1½ cups shredded cheddar cheese
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (12-ounce) can Ro-Tel tomatoes
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons ground cumin
- ½ teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper
- Sour cream, for serving
- Guacamole, for serving
How to Make It
- Lightly spray the insert of a 6-quart slow cooker with cooking spray.
- Cut the tops off the bell peppers and scrape out the seeds and ribs.
- In a large bowl, combine the turkey, rice, 1 cup of the cheese, the black beans, corn, tomatoes, cilantro, cumin, chili powder, and salt and black pepper to taste. Spoon the filling into each hollowed-out bell pepper.
- Place the peppers upright in the slow cooker, leaning the peppers against one another as necessary. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours. The stuffed peppers are ready when the outsides are tender and the turkey is no longer pink.
- Top the peppers with the remaining ½ cup of cheese. Cover and cook on Low until the cheese has melted, about 10 minutes.
- Serve immediately, with sour cream and guacamole alongside.
