Crockpot Stuffed Peppers
Ingredients
The peppers
The filling
-
1
pound
ground chicken or turkey or lean ground beef
-
1
can
reduced-sodium black beans (14 ounces), rinsed and drained
-
1
can
fire-roasted diced tomatoes (14 ounces), with juices
-
1
cup
uncooked quinoa or swap 3 cups cooked brown rice or 3 cups raw cauliflower rice
-
2
teaspoons
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
garlic powder
-
½
teaspoon
kosher salt
-
1 ¼
cups
shredded pepper jack cheese, divided
For serving
-
to taste
sliced avocado
-
to taste
chopped fresh cilantro
-
to taste
salsa
-
to taste
sour cream or plain Greek yogurt
-
to taste
freshly squeezed lime juice
Instructions
- Slice the tops off the bell peppers and remove the ribs and seeds.
- In a large bowl, combine ground chicken, black beans, tomatoes with juices, quinoa, chili powder, cumin, garlic powder, salt, and ¾ cup of cheese.
- Spoon the filling into the hollowed-out peppers until full.
- Pour ½ cup water into the slow cooker and stand the peppers upright in the water.
- Cover and cook on low for 6 hours or on high for 3 hours until peppers are tender.
- Remove the lid, sprinkle with the remaining cheese, cover again, and let heat until cheese melts.
- Serve hot with desired toppings.
Nutrition Facts (estimated)
Servings
6-8 stuffed peppers
Calories
355
Total fat
15g
Total carbohydrates
30g
Total protein
27g
Sodium
20mg
Cholesterol
86mg
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