Slow-Cooker Stuffed Taco Peppers

All the taste of a taco without the hassle of a wrap – it’s all stuffed inside a small pepper, cupping the delicious taste inside!

The best part of this recipe is that it is very versatile. You can add any toppings you want including bacon, onions, and jalapenos. For the sake of this recipe I used minced turkey, cauliflower, cheese, and spices.

This recipe will give you six delicious stuffed peppers. They freeze great for those looking to save them for later in the week. Plus, making them in the crockpot is good for those on the run in the morning and looking to save some cooking time after work.

Yields 6 servings of Slow-Cooker Stuffed Taco Peppers

The Preparation

• 6 small red bell pepper
• 1 cup cauliflower rice
• 500 grams ground turkey
• 1 cup monterey jack cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 1/2 tablespoons olive oil
• 1 cup water
• salt and pepper, To taste

The Execution

1. The first thing to do is cut off the stems on your peppers.

2. Scoop out the seeds on the inside, leaving a hollow shell.

3. In a bowl, mix together your minced turkey and spices.

4. Stir in the cauliflower and olive oil.

5. Mix in the Monterey jack cheese.

6. Scoop up some of the turkey mixture and pack it into each pepper shell.

7. Place them into a crockpot and pour a cup of water into the bottom.

8. Cook on high for 4 hours or low for 8. Top with a little extra cheese 10 minutes before they are done.

This makes a total of 6 servings of Crockpot Stuffed Taco Peppers. Each serving comes out to be 356 calories, 32.4g fats, 4.6g net carbs, and 27.2g protein.

Crockpot Stuffed Taco Peppers

This makes a total of 6 servings of Crockpot Stuffed Taco Peppers. Each serving comes out to be 356 calories, 32.4g fats, 4.6g net carbs, and 27.2g protein.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Calories 356 kcal

Ingredients

  

1x2x3x

• 6 small red bell pepper
• 1 cup cauliflower rice
• 500 gram ground turkey
• 1 cup monterey jack cheese shredded
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 ½ tablespoon olive oil
• 1 cup water
• salt and pepper To taste

Instructions

 

• Begin by cutting the stems off your peppers.
• Scoop out the seeds on the inside, leaving a hollow shell. Try not to pierce the pepper during this process. You want all the yummy juice to stay inside!
• In a bowl, mix together the minced turkey and spices, including salt and pepper.
• Stir in the cauliflower.
• Mix in the Monterey Jack cheese.
• Scoop up some of the turkey mixture and pack it into each pepper shell, distributing the mix evenly.
• Pour a cup of water into the bottom of the crockpot, then carefully stand the peppers up inside.
• Cook on high for 4 hours or low for 8. Top with a little extra cheese 10 minutes before they are done.

Nutrition

Calories: 356kcalProtein: 27.2gFat: 32.4g

Keyword poultry, simple & easy, slow cooker