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As the leaves turn golden and the air becomes crisp, there's an undeniable comfort in embracing the flavors of autumn. Seasonal produce, hearty spices, and warm, fulfilling meals come together to create a sense of coziness that perfectly encapsulates this time of year. One dish that beautifully embodies the essence of fall is the Autumn Bliss Chili Stuffed Peppers. This recipe not only celebrates the vibrant flavors of the season but also offers a nutritious, satisfying meal that can be enjoyed any night of the week.

Fall Crockpot Chili Stuffed Peppers

Embrace the warm flavors of fall with Autumn Bliss Chili Stuffed Peppers, a cozy dish that's perfect for any weeknight dinner. These vibrant bell peppers are filled with a zesty chili mixture of ground turkey, beans, corn, and spices, making for a nutritious and satisfying meal. Easy to prepare and cook in a crockpot, they're ideal for busy families. Enjoy the comforting taste of autumn in every delicious bite! Perfect for gatherings or cozy evenings at home.
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Ingredients
  

4 large bell peppers (choose red, orange, or yellow for added sweetness)

1 lb ground turkey (substitute with ground beef if preferred)

1 can (15 oz) black beans, drained and rinsed thoroughly

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes (fire-roasted for an extra flavor boost)

1 medium onion, diced finely

2 cloves garlic, minced

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

½ tsp salt (adjust according to taste)

½ tsp black pepper

1 cup shredded cheddar cheese (optional for topping)

Fresh cilantro or green onions for garnish (optional)

½ cup vegetable or chicken broth

Instructions
 

Prep the Peppers: Begin by slicing the tops off the bell peppers and removing the seeds and membranes. To soften the peppers slightly, blanch them in boiling water for 3-4 minutes, then carefully drain and set aside to cool.

    Cook the Filling: In a large skillet over medium heat, cook the ground turkey until browned, which should take about 5-7 minutes. Once browned, add the diced onion and minced garlic, cooking until the onion turns translucent and fragrant, about 2-3 minutes more.

      Combine Ingredients: In a large mixing bowl, combine the cooked meat and onion mixture with the black beans, corn, diced tomatoes (with their juice), chili powder, cumin, smoked paprika, salt, and pepper. Stir well to ensure all ingredients are evenly mixed.

        Stuff the Peppers: Gently spoon the savory chili mixture into each of the blanched bell peppers, packing the filling down slightly to fit as much as possible.

          Crockpot Setup: Pour the vegetable or chicken broth into the bottom of the crockpot. Stand the stuffed peppers upright in the broth-filled crockpot, ensuring they are supported.

            Cook: Cover the crockpot with its lid and cook on low for 6-8 hours or on high for 3-4 hours, until the peppers are tender and the filling is thoroughly heated.

              Add Cheese: In the last 30 minutes of cooking, if you desire a cheesy topping, sprinkle shredded cheddar cheese over the top of each stuffed pepper. Re-cover the crockpot to allow the cheese to melt perfectly.

                Serve: Carefully remove the stuffed peppers from the crockpot using tongs. For an extra touch, garnish with fresh cilantro or sliced green onions before serving.

                  Enjoy: Serve each stuffed pepper with a generous ladle of the extra chili filling from the crockpot, and enjoy this hearty, comforting dish!

                    Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 4 servings