I have a pretty reliable stuffed peppers recipe we like a lot, but I thought it was time to try something new…we really liked this one! It was based on a recipe from Damn Delicious. I used ground turkey instead of beef, and quinoa instead of rice, both substations I prefer regardless. We did this in the slow cooker and it came out really well!
- 1 pound lean ground beef or turkey
- 1 1/2 cups cooked brown rice (we used quinoa)
- 1 1/2 cups shredded cheddar cheese, divided
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup salsa, homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1/2 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.