Description
These Juicy Crockpot Ground Turkey Stuffed Peppers are a hearty and flavorful meal perfect for busy weeknights. Tender bell peppers are filled with a savory mixture of ground turkey, black beans, quinoa, and spices, slow-cooked to perfection for juicy, melt-in-your-mouth results. Topped with melted pepper jack cheese and served with fresh avocado, cilantro, salsa, sour cream, and a squeeze of lime, these stuffed peppers deliver a comforting and nutritious dish that’s easy to prepare and sure to delight the whole family.
Ingredients
Scale
Stuffed Peppers
- 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
- 0.5 tsp onion powder
- 0.75 tsp salt
- 1.5 cups pepper jack cheese (preferably Cabot for better melt)
Toppings and Garnishes
- Avocado, diced into 1/2-inch pieces
- Cilantro, chopped
- Salsa
- Sour cream
- Lime juice
Instructions
- Prepare the Bell Peppers: Remove the tops and cores from 9-10 bell peppers, setting aside the tops if desired. Rinse the peppers and set them aside to be stuffed later.
- Cook the Filling: In a large bowl, combine 1 lb of ground turkey with rinsed and drained black beans (14 oz), diced tomatoes (14 oz), and 1 cup of rinsed quinoa. Add 2.5 tsp chili powder, 1.5 tsp cumin, 1 tsp garlic powder, 0.5 tsp onion powder, and 0.75 tsp salt. Mix well to evenly distribute the spices and ingredients.
- Stuff the Peppers: Fill each prepared bell pepper with the turkey mixture, packing it in gently but firmly.
- Layer in Crockpot: Place the stuffed peppers upright in the slow cooker. Cover the crockpot and set it to cook on low for approximately 3 hours, until the quinoa and turkey are cooked through and the peppers are tender.
- Add Cheese: About 15 minutes before the end of cooking time, sprinkle 1.5 cups of pepper jack cheese evenly over the stuffed peppers. Cover and allow the cheese to melt.
- Serve: Carefully remove the stuffed peppers from the slow cooker. Garnish with diced avocado, chopped cilantro, a dollop of sour cream, salsa, and a squeeze of lime juice to brighten the flavors before serving.
Notes
- Rinse quinoa well to remove its natural bitterness before cooking.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- If you want firmer peppers, reduce the cooking time slightly.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Adding extra vegetables such as corn or diced zucchini to the filling can boost nutrition and texture.
