As a new mom I feel like the Slow Cooker will become my best friend so I apologize in advance if you get tired of seeing slow cooker recipes from me over the next few months. We will actually be having these Mexican Slow Cooker Stuffed Peppers for dinner tonight. When I made these a few weeks ago I froze two of the peppers to have once Owen arrived. I love stuffed peppers, they are so versatile and can be a healthy dinner depending on what you stuff in them. We have shared a few different variations of stuffed peppers with you already, so if my Mexican variety doesn't entice you, try one of these: Vegetable Orzo Stuffed Peppers, Stuffed Grilled Peppers, and Apple Sausage Stuffed Peppers
4 Bell Peppers Any Color - Seeded
About 1- 1 1/2lb Lean Ground Turkey
2 Cups Cooked Brown Rice
1 Medium Onion - Diced
1 Cup Salsa
1 Cup Black Beans
1 Cup Corn
2 Jalapeno Peppers - Seeded and Diced
2 Tbsp Homemade Taco Seasoning
1 Cup Mexican Blend Shredded Cheese
1/2 Cup Water
Adapted from: http://www.number-2-pencil.com/
Homemade Taco Seasoning:
Start by browning your ground turkey in a large pan over medium heat, breaking it up with a wooden spoon or spatula as it cooks. Toss in your diced onion as it begins to brown. You can also cook your rice at this time so it's ready when the meat is finished cooking.
Sprinkle your taco seasoning over top of the meat and mix it in. If you want to use a packet that is fine, I use homemade taco seasoning because it reduces the sodium. It's basically just a mixture of herbs and spices that I keep on hand (salt, pepper, cumin, paprika, red pepper flakes, cayenne pepper, chili powder, onion powder, garlic powder and oregano).
My slow cooker although has 3 different depth bowls isn't very wide so I could only fit in 4 peppers which left me with a lot of extra filling. If you have a larger slow cooker you can certainly do 5 or 6 peppers and have enough filling for all of them. Slice the top off of your peppers and put them aside, take all of the seeds and ribs out of each pepper carefully.
Then dump in the corn, black beans, salsa, and jalapeno pepper. Mix again so everything is evenly incorporated.
Before you stuff the peppers, place all of them in the slow cooker bowl, pour 1/2 cup of water into the bottom of the bowl. Stuff each pepper to the top, stopping when its half way full to give the mixture a little push down so they are filled to the max.
Top each stuffed pepper with a heap of Mexican blend shredded cheese, then place the top of the pepper back on top. Cover the pot and place the slow cooker on low for 6 hours. Use a large spoon to retrieve and serve the peppers when they are finished as they will be very soft and may fall apart if not handled carefully.
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