Cut the tops off each pepper and discard stems.

Scoop out seeds and membranes and discard.

In a large bowl, mix minced turkey, tomatoes, 100g of cheese, cooked rice, garlic, chilli powder, cumin, salt, and pepper.

Spoon filling into each pepper, packing it in as you go and mounding the tops.

Pour the chicken stock into the bottom of a 6-litre slow cooker and place the stuffed peppers inside.

Cover with lid and cook on high for 3 hours or until the turkey mixture is hot throughout.

Top with the remaining cup of cheese and place the cover back on top.

When cheese is melted the peppers are ready to serve. 

Garnish with sour cream and spring onions