Slow Cooker Turkey Taco Stuffed Peppers

Instructions

• 1)

  Make sure to carefully follow each step of the instructions for the best results :

  1. Prepare the peppers.
     Cut the tops off the bell peppers and remove the seeds and membranes from the inside. If needed, trim a very thin slice from the bottom so they stand upright, being careful not to cut through. Set the peppers aside while you make the filling.

  2. Cook the turkey mixture.
     Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened, then stir in the garlic and cook for 30 seconds. Add the ground turkey and cook until no longer pink, breaking it up with a spoon as it browns. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

  3. Mix the filling.
     Transfer the cooked turkey mixture to a bowl and stir in the cooked rice, black beans, corn, diced tomatoes with green chilies, lime juice, and half of the shredded cheese. Mix everything well so the filling is evenly combined and nicely seasoned.

  4. Fill the peppers.
     Spoon the turkey taco filling into each pepper, packing it in gently but not too tightly. Arrange the stuffed peppers upright in the slow cooker. In a small bowl, stir together the tomato sauce and chicken broth, then pour it around the peppers in the bottom of the slow cooker, not directly over the tops.

  5. Slow cook until tender.
     Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until the peppers are tender and the filling is hot throughout. In the last 10 minutes of cooking, sprinkle the remaining cheese over the tops, cover again, and let it melt.

  6. Serve and finish.
     Carefully lift the peppers out with a large spoon or spatula and serve warm. Spoon a little of the sauce from the bottom of the slow cooker over the top if you like, and finish with chopped cilantro, avocado, or a dollop of sour cream.