Slow Cooker Southwest Stuffed Peppers
Servings: 6
Calories: 406kcal
Equipment
- slow cooker
Ingredients
- 6 tri-color peppers, tops cut off and seeded
- 1 lb ground turkey (or extra lean ground beef), uncooked
- 8.8 oz pkg Spanish style ready rice
- 15 oz can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 10 oz can red enchilada sauce
- 1 cup shredded Mexican blend cheese, plus more for topping
- 2 tsps chili powder
- 1 tsp ground cumin
- optional toppings: cilantro, sour cream, shredded Mexican cheese, salsa and avocado
Instructions
- In a large bowl combine uncooked ground turkey, rice, beans, corn, enchilada sauce, cheese, chili powder, cumin, and a sprinkle of salt and pepper.
- Place filling into the cavity of each pepper.
- Spray the bottom of a slow cooker with cooking spray and add ½ cup water to cover the bottom.
- Carefully add peppers to slow cooker in a standing fashion.
- Cover and cook on low 4-6 hours or on high 2-3 hours.
- Serve with desired toppings.
Nutrition
Calories: 406kcal