Juicy Crockpot Ground Turkey Stuffed Peppers

Here are my crockpot ground turkey stuffed peppers, loaded with seasoned ground chicken, black beans, quinoa, and melted pepper jack cheese, all cooked together in the slow cooker for an easy weeknight dinner.

These stuffed peppers have become my go-to when I need a hands-off meal that the whole family will actually eat. I love that I can prep everything in the morning and come home to dinner ready. Plus, leftovers taste even better the next day!

What Kind of Bell Peppers Should I Use?

Any color of bell pepper will work great for this recipe, so feel free to pick whatever looks good at the store or mix and match for a colorful presentation. Red, yellow, and orange peppers tend to be a bit sweeter, while green peppers have a slightly more bitter, earthy flavor. When selecting your peppers, look for ones that can stand upright on their own and have a relatively flat bottom – this makes them much easier to stuff and keeps them stable in the crockpot. Try to choose peppers that are similar in size so they cook evenly, and avoid any with soft spots or wrinkled skin.

Options for Substitutions

This recipe is easy to customize based on what you have in your kitchen:

• Ground chicken: You can swap ground chicken for ground turkey, lean ground beef, or even ground pork. If you want to keep it vegetarian, try using crumbled tofu or extra beans instead.
• Quinoa: White or brown rice works great here – just make sure it’s cooked before adding it to the filling. You can also use cauliflower rice for a lower-carb option, though you might want to squeeze out excess moisture first.
• Black beans: Pinto beans, kidney beans, or even chickpeas are all good swaps. You can also use a mix of different beans if that’s what you have on hand.
• Pepper jack cheese: If you’re not into spicy cheese, regular Monterey Jack, cheddar, or Mexican blend cheese all work well. For a dairy-free version, skip the cheese or use your favorite plant-based alternative.
• Bell peppers: Any color bell pepper works fine – red, yellow, orange, or green. Just pick ones that can stand upright in your crockpot. Don’t substitute with hot peppers unless you really love heat!
• Diced tomatoes: Fire-roasted tomatoes add nice flavor, or you can use tomato sauce if that’s what you have. Fresh diced tomatoes work too, though canned holds up better during the long cooking time.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot stuffed peppers is choosing peppers that are too tall for their slow cooker, which prevents the lid from closing properly – pick shorter, wider peppers or trim the bottoms slightly so they fit comfortably and cook evenly.

Another common error is forgetting to cook the quinoa beforehand, as raw quinoa won’t fully cook inside the peppers during the slow cooking time and will leave you with a crunchy, unpleasant texture.

Overstuffing the peppers might seem like a good idea, but it causes the filling to spill out during cooking and makes a mess – fill them about three-quarters full to leave room for the ingredients to expand.

Finally, don’t skip adding that half cup of water to the bottom of the crockpot, as it creates the steam needed to cook the peppers through without burning the bottoms.

What to Serve With Stuffed Peppers?

These stuffed peppers are pretty filling on their own, but I love serving them with a simple side of Mexican rice or cilantro lime rice to round out the meal. A fresh corn salad with lime and cotija cheese is another great option that adds a nice crunch and complements the flavors in the peppers. If you want to keep things light, just serve them with extra toppings like the avocado, sour cream, and salsa mentioned in the recipe – you can even add some tortilla chips on the side for scooping. For a heartier meal, refried beans or a quick black bean salad work perfectly alongside these peppers.

Storage Instructions

Store: These stuffed peppers keep really well in the fridge for up to 4 days. Just let them cool down, then pop them in an airtight container. They make great meal prep because you can just grab one whenever you need a quick lunch or dinner.

Freeze: You can totally freeze these for up to 3 months. I like to wrap each pepper individually in plastic wrap, then put them all in a freezer bag. That way you can pull out just what you need instead of thawing the whole batch.

Reheat: Warm them up in the microwave for 2-3 minutes, or put them back in the crockpot on low for about 30 minutes if you’re reheating several at once. You can also use the oven at 350°F for about 20 minutes. Add your fresh toppings like avocado, cilantro, and sour cream after reheating for the best taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2250
• Protein: 125-140 g
• Fat: 65-75 g
• Carbohydrates: 210-230 g

Ingredients

For the stuffed peppers:

• 9-10 bell peppers (tops removed and cored for stuffing)
• 1 lb ground chicken
• 14 oz black beans (I use Goya canned beans, rinsed and drained)
• 14 oz diced tomatoes
• 1 cup quinoa (rinsed well to remove bitterness)
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1 1/2 cups pepper jack cheese (I prefer Cabot for a better melt)

For the toppings:

• avocado (diced into 1/2-inch pieces)
• cilantro
• salsa
• sour cream
• lime juice

Step 1: Prepare the Peppers

• 9-10 bell peppers

Wash the bell peppers thoroughly and carefully cut off the top quarter of each pepper, creating a lid.

Using a small sharp knife or spoon, remove the seeds and white membrane from inside each pepper, being careful not to puncture the walls.

Stand the hollowed peppers upright on a clean surface and set aside.

I like to trim a thin slice from the bottom of each pepper if it doesn’t sit flat—this prevents them from tipping over in the slow cooker.

Step 2: Prepare the Filling Base

• 1 lb ground chicken
• 14 oz black beans
• 14 oz diced tomatoes
• 1 cup quinoa
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 3/4 cup pepper jack cheese

Rinse the quinoa under cold water for about 30 seconds to remove any bitter coating, then drain well.

In a large bowl, combine the rinsed quinoa, ground chicken, black beans (rinsed and drained), diced tomatoes with their juices, and 3/4 cup of the pepper jack cheese.

In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, and salt.

Add the spice mixture to the quinoa mixture and stir until everything is evenly combined and well incorporated.

Step 3: Stuff and Arrange in Slow Cooker

• filling mixture from Step 2
• 1/2 cup water

Pour 1/2 cup water into the bottom of your slow cooker to prevent sticking and help create steam.

Divide the filling from Step 2 evenly among the prepared peppers, packing it gently but firmly into each one—the mixture should reach near the top.

Arrange the stuffed peppers upright in the slow cooker, packing them snugly together so they support each other and don’t tip over during cooking.

Step 4: Cook the Peppers

Cover the slow cooker with the lid and cook on low for 6 hours or on high for 3 hours.

The peppers are done when they’re tender but still hold their shape, and the filling is cooked through.

I prefer the low setting because it keeps the peppers intact and allows the flavors to develop more gently.

Step 5: Add Cheese and Finish

• 3/4 cup pepper jack cheese

Once the peppers are tender, sprinkle the remaining 3/4 cup of pepper jack cheese evenly over the top of each stuffed pepper.

Cover the slow cooker again and cook for 3-5 more minutes on high until the cheese is melted and bubbly.

Carefully remove the peppers from the slow cooker using a slotted spoon or tongs, supporting each pepper gently to prevent tearing.

Step 6: Plate and Serve with Toppings

• avocado
• cilantro
• salsa
• sour cream
• lime juice

Arrange the peppers on serving plates or a platter.

In small bowls, prepare the fresh toppings: diced avocado, fresh cilantro, salsa, sour cream, and lime wedges.

Let each person customize their pepper with the toppings they prefer.

The bright, fresh toppings add wonderful contrast to the warm, savory stuffed peppers.

Juicy Crockpot Ground Turkey Stuffed Peppers

Delicious Juicy Crockpot Ground Turkey Stuffed Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings 9 servings

Calories 2150 kcal

Ingredients

  

For the stuffed peppers::

• 9-10 bell peppers (tops removed and cored for stuffing)
• 1 lb ground chicken
• 14 oz black beans (I use Goya canned beans, rinsed and drained)
• 14 oz diced tomatoes
• 1 cup quinoa (rinsed well to remove bitterness)
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1 1/2 cups pepper jack cheese (I prefer Cabot for a better melt)

For the toppings::

• avocado (diced into 1/2-inch pieces)
• cilantro
• salsa
• sour cream
• lime juice

Instructions

 

• Wash the bell peppers thoroughly and carefully cut off the top quarter of each pepper, creating a lid. Using a small sharp knife or spoon, remove the seeds and white membrane from inside each pepper, being careful not to puncture the walls. Stand the hollowed peppers upright on a clean surface and set aside. I like to trim a thin slice from the bottom of each pepper if it doesn't sit flat—this prevents them from tipping over in the slow cooker.
• Rinse the quinoa under cold water for about 30 seconds to remove any bitter coating, then drain well. In a large bowl, combine the rinsed quinoa, ground chicken, black beans (rinsed and drained), diced tomatoes with their juices, and 3/4 cup of the pepper jack cheese. In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, and salt. Add the spice mixture to the quinoa mixture and stir until everything is evenly combined and well incorporated.
• Pour 1/2 cup water into the bottom of your slow cooker to prevent sticking and help create steam. Divide the filling from Step 2 evenly among the prepared peppers, packing it gently but firmly into each one—the mixture should reach near the top. Arrange the stuffed peppers upright in the slow cooker, packing them snugly together so they support each other and don't tip over during cooking.
• Cover the slow cooker with the lid and cook on low for 6 hours or on high for 3 hours. The peppers are done when they're tender but still hold their shape, and the filling is cooked through. I prefer the low setting because it keeps the peppers intact and allows the flavors to develop more gently.
• Once the peppers are tender, sprinkle the remaining 3/4 cup of pepper jack cheese evenly over the top of each stuffed pepper. Cover the slow cooker again and cook for 3-5 more minutes on high until the cheese is melted and bubbly. Carefully remove the peppers from the slow cooker using a slotted spoon or tongs, supporting each pepper gently to prevent tearing.
• Arrange the peppers on serving plates or a platter. In small bowls, prepare the fresh toppings: diced avocado, fresh cilantro, salsa, sour cream, and lime wedges. Let each person customize their pepper with the toppings they prefer. The bright, fresh toppings add wonderful contrast to the warm, savory stuffed peppers.