Description
These Juicy Crockpot Ground Turkey Stuffed Peppers are a flavorful and healthy meal perfect for busy days. Loaded with ground turkey, black beans, quinoa, and spices, they are slow-cooked to perfection in a crockpot, creating tender bell peppers filled with a savory, cheesy mixture. Garnished with fresh avocado, cilantro, salsa, sour cream, and a squeeze of lime juice, this wholesome recipe balances protein, fiber, and vibrant flavors for an enjoyable, nutritious dinner.
Ingredients
Scale
Vegetables
- 9-10 bell peppers, tops removed and cored for stuffing
- 1 avocado, diced into 1/2-inch pieces
- Cilantro, for garnish
- 1 lime, juiced
Protein and Dairy
- 1 lb ground turkey
- 1 1/2 cups pepper jack cheese (preferably Cabot for better melt)
- Sour cream, for serving
Pantry & Canned Goods
- 14 oz black beans, rinsed and drained (e.g., Goya canned beans)
- 14 oz diced tomatoes
- 1 cup quinoa, rinsed well to remove bitterness
- Salsa, for serving
Spices
- 2.5 tsp chili powder
- 1.5 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
Instructions
- Prepare the bell peppers: Start by washing the bell peppers, then remove their tops and carefully core each one to create a hollow space for the filling. Set aside.
- Cook the quinoa: Rinse the quinoa thoroughly under cold water to remove its natural bitterness. Cook according to package instructions, typically simmering in water until fluffy, then set aside to cool slightly.
- Mix the filling: In a large bowl, combine the ground turkey, rinsed black beans, diced tomatoes, cooked quinoa, chili powder, cumin, garlic powder, onion powder, and salt. Mix well until all ingredients are evenly incorporated.
- Stuff the peppers: Fill each hollowed bell pepper with the turkey and quinoa mixture, pressing lightly to pack the filling.
- Add cheese and set in crockpot: Sprinkle the stuffed peppers generously with pepper jack cheese. Place the stuffed peppers upright inside the crockpot.
- Cook the peppers: Cover and cook on low for about 3 hours, or until the peppers are tender and the filling is fully cooked through.
- Garnish and serve: Carefully remove the stuffed peppers from the crockpot. Top with diced avocado, chopped cilantro, a squeeze of fresh lime juice, salsa, and a dollop of sour cream to taste. Serve warm.
Notes
- Rinsing quinoa removes its natural bitterness and improves flavor.
- Using pepper jack cheese adds a subtle spicy flavor and melts well.
- Ensure bell peppers are placed upright in the crockpot for even cooking.
- Ground turkey can be swapped with ground chicken or lean ground beef if preferred.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
