Slow Cooker Mexican Stuffed Peppers

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 15 oz. can Black beans
  • 1/4 cup Cilantro, fresh
  • 6 Colorful bell peppers
  • 1 tsp Garlic powder

• Condiments

  • 1 1/2 cups Salsa

• Pasta & Grains

  • 1 1/2 cups Brown rice, cooked

• Baking & Spices

  • 1 tsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 1/2 cups Cheddar cheese, reduced fat

Found on theslowcookinghousewife.com

Description

Ingredients

• 1lb. lean ground turkey (uncooked)
• 1 1/2 cups brown rice (cooked)
• 1 1/2 cups reduced-fat shredded cheddar cheese
• 1 15 oz. can black beans
• 1 1/2 cups of salsa
• 1 tsp chili powder
• 1 tsp cumin
• 1tsp garlic powder
• 1/4 cup fresh chopped cilantro
• 6-7 colorful bell peppers

Directions

• In a bowl mix meat, rice, 1 cup of cheese, black beans, salsa, chili powder, cumin, garlic powder, cilantro. Stuff peppers and place in greased crockpot. Cover and cook on low heat for 5-6 hours or on high for 3-4 hours, or until peppers are tender and the meat is cooked through. Uncover and top with remaining half cup of cheese. Cover and cook on low for another 10 minutes. Serve immediately and top with more fresh cilantro.