Easy Slow Cooker Tex-Mex Stuffed Bell Peppers You’ll Crave

These Slow Cooker Tex-Mex Stuffed Bell Peppers are a flavor-packed answer to busy weeknights. Bursting with zesty spices, lean protein, and hearty grains, all nestled in sweet bell peppers and gently simmered in the slow cooker—this dish offers a warm, satisfying meal with minimal hands-on time. It’s comfort food with a Southwest flair and a wholesome twist.

Why You’ll Love This Recipe

Bold Tex-Mex Flavor – Loaded with taco seasoning, salsa, and melty cheese.
Effortless Slow Cooking – Let your slow cooker do all the work.
Balanced and Nutritious – Packed with protein, fiber, and veggies.
Vibrant & Colorful – A feast for the eyes and the stomach.

Ingredients

• 6 medium bell peppers (any color), tops sliced off and seeds removed
• 1 lb lean ground turkey or chicken
• ¾ cup cooked brown rice or quinoa
• 1 cup low-sodium canned black beans, drained and rinsed
• ¾ cup corn kernels (fresh, frozen, or canned)
• 1 cup salsa (mild or spicy)
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste
• ⅔ cup reduced-fat shredded Mexican cheese blend
• Optional garnish: fresh cilantro, lime wedges, sliced avocado

Instructions

1. Prep the Peppers
Slice the tops off the bell peppers and remove seeds. Set aside. If needed, slice a thin piece from the bottom so they stand upright.

2. Make the Filling
In a bowl, combine raw ground turkey, cooked rice, black beans, corn, salsa, and seasonings. Mix until just combined—no need to pre-cook the meat.

3. Stuff the Peppers
Spoon the filling into each pepper, packing firmly. Place upright in the slow cooker.

4. Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until peppers are tender and filling is cooked through.

5. Add Cheese
About 10 minutes before serving, sprinkle cheese over the tops of the peppers. Cover again to let the cheese melt.

6. Serve and Garnish
Carefully remove the peppers with tongs. Top with fresh cilantro, a squeeze of lime, or avocado slices if desired.

Nutritional Information (Per Stuffed Pepper)

Calories: 220
Protein: 20g
Fat: 6g
Carbohydrates: 22g
Fiber: 6g
Sugar: 5g

Tips for Success

• Customize the Heat – Use a spicy salsa or add jalapeños to turn up the heat.
• Dairy-Free Option – Skip the cheese or use a plant-based version.
• Make It Lower Carb – Swap the rice for riced cauliflower.
• Meal Prep Friendly – Store leftovers in the fridge for up to 4 days.

Why This Recipe Works

By combining lean protein, wholesome grains, and bold Tex-Mex spices, these stuffed peppers deliver serious flavor in a compact, nourishing package. The slow cooker makes it easy, and the vibrant colors make it fun. It’s a complete, balanced meal in one tidy pepper.

These Slow Cooker Tex-Mex Stuffed Bell Peppers are proof that a nutritious dinner can also be full of flavor and flair. With just a little prep and a few hours in the slow cooker, you’ll have a warm, satisfying dish that hits all the right notes—spicy, hearty, and just cheesy enough.