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Aligned Health Practice is to impart nutrition knowledge and skills to individuals, apply evidence-based research during the healthcare process, take part on the inter-professional healthcare team, and guide many in creating individualized and sustainable practices that align one’s physical, mental, and social well-being.


Slow Cooker Stuffed Peppers

I am all about the slow cooker because you whip something up quick, toss it in the slow cooker, and forget about it- making it easy to go about your busy day. These stuffed peppers work perfectly with the slow cooker! Feel free to adjust the filling to meet your specific needs- this is just what my family does. Enjoy!



5 large Tri color peppers (I like the red, orange, and yellow peppers because they are sweeter)

1 lbs. Lean ground turkey or beef (93/7), uncooked

1 cup Rice (I use brown rice), measured dry

1 cup Canned black beans, drained and rinsed

1 cup Frozen corn, thawed

1 cup red enchilada sauce

¾ cup Shredded part-skim mozzarella cheese

2 tsp Chili powder

2 tsp Ground cumin

Optional Toppings of choice: (cilantro, sour cream, more cheese, salsa, enchilada sauce, taco sauce, avocado, lime wedges)


  1. Spray bottom of slow cooker with cooking spray.

  2. Prep the peppers but cutting the tops off and taking out the seeds and ribs. Place them in the slow cooker, facing upward.

  3. Cook the rice according to the box directions.

  4. In a large bowl, combine the rice with the rest of the ingredients (except the toppings).

  5. Fill the cavity of each pepper with filling. Be sure to fill each pepper evenly.

  6. Turn slow cooker on high and cook covered for 2-3 hours or until meat is fully cooked.

  7. Serve warm with toppings of choice!

  8. Can store these in an airtight container for up to 6 days.


Servings: 5

Serving Size: 1 stuffed pepper


Image by Ella Olsson


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