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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Slow Cooker Southwestern Stuffed Peppers Recipe

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This recipe for Slow Cooker Southwestern Stuffed Peppers is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 bell peppers (any colors), tops removed and seeded
1 lb. lean ground turkey meat, uncooked
1 c. cooked long grain brown rice
2 c. salsa
1 c. frozen corn kernels, thawed
1 1/2 Tbsp. taco seasoning or other low sodium MSG-free taco seasoning mix
(OR 1 Tbsp. chili powder mixed with 1/2 tsp. ground cumin and 1/2 tsp. dried oregano)
2 tsp. salt
1/2 c. chopped onions
1 (8-oz.) can black beans, drained and rinsed
1/3 c. water
Directions:
Directions:
Prepare the peppers by cutting off the tops (they will be placed back on to cook) and carefully remove the seeds and any white pith inside, keeping the peppers intact.

To prepare the filling, mix together the taco seasoning and all of the ingredients, except the peppers and water, until well combined.

Stuff each pepper with this seasoned ground meat and rice. Place the peppers together, standing up in the slow cooker. Place the tops back on each pepper.

Pour 1/3 c. water on the base of the peppers. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

These can be topped with cheese if desired. Add it during the last hour of cooking, so that it will melt. They can also be topped with non-fat sour cream or low fat Greek yogurt, chopped cilantro, and chopped scallions just prior to serving.
Personal Notes:
Personal Notes:
Mom's stuffed peppers were the best. I have to admit I normally make these with ground beef/chuck.

 

 

 

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