Description
These Juicy Crockpot Ground Turkey Stuffed Peppers are a flavorful and hearty dish perfect for a nutritious family meal. Bell peppers are filled with a savory mixture of ground turkey, black beans, diced tomatoes, quinoa, and spices, then slow-cooked to tender perfection. Topped with melted pepper jack cheese and served with fresh avocado, cilantro, salsa, sour cream, and lime juice, this recipe balances wholesome ingredients and bold flavors effortlessly.
Ingredients
Scale
Main Ingredients
- 9-10 bell peppers (tops removed and cored for stuffing)
- 1 lb ground turkey
- 14 oz black beans (rinsed and drained)
- 14 oz diced tomatoes
- 1 cup quinoa (rinsed well to remove bitterness)
- 2.5 tsp chili powder
- 1.5 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1 1/2 cups pepper jack cheese (preferably Cabot for better melt)
Toppings and Garnishes
- Avocado (diced into 1/2-inch pieces)
- Cilantro (fresh)
- Salsa
- Sour cream
- Lime juice
Instructions
- Prepare the bell peppers: Remove the tops of 9-10 bell peppers and carefully core them to create space for the filling. Set aside.
- Mix the filling: In a large bowl, combine 1 lb ground turkey, 14 oz black beans (rinsed and drained), 14 oz diced tomatoes, 1 cup rinsed quinoa, 2.5 tsp chili powder, 1.5 tsp cumin, 1 tsp garlic powder, 1/2 tsp onion powder, and 3/4 tsp salt. Mix thoroughly until all ingredients are well incorporated.
- Stuff the peppers: Carefully fill each bell pepper with the turkey mixture, pressing down gently to pack the filling evenly.
- Arrange in the crockpot: Place the stuffed peppers upright inside your slow cooker, ensuring they fit snugly without tipping over.
- Cook: Cover and cook on low for about 3 hours until the peppers are tender and the filling is fully cooked through.
- Add cheese: In the last 10-15 minutes of cooking, sprinkle 1 1/2 cups pepper jack cheese evenly over the stuffed peppers. Cover again to allow the cheese to melt completely.
- Serve: Once cooked and cheese melted, carefully remove the stuffed peppers. Garnish with diced avocado, fresh cilantro, a squeeze of lime juice, salsa, and a dollop of sour cream to taste. Enjoy warm!
Notes
- Rinse the quinoa thoroughly under cold water to remove any bitterness before adding to the filling.
- If you prefer a spicier dish, add chopped jalapeños or extra chili powder to the filling mixture.
- To make this recipe gluten-free, ensure that the spices and canned ingredients do not contain gluten additives.
- This recipe can be doubled or halved depending on your slow cooker size and servings needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
