Crockpot Stuffed Peppers
These healthy crockpot stuffed peppers are one of the best easy slow cooker recipes! The delicious, hearty filling takes less than 10 minutes to prepare.
Foto: Well PlatedIngredients
- 6 -8 large bell peppers (any colors you like (I like red))
- 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
- 1/2 teaspoon kosher salt
- 1 1/4 cup shredded pepper jack cheese (divided; for a milder flavor, swap Monterey jack or cheddar)
- Sliced avocado
- Chopped fresh cilantro
- Salsa
- Sour cream ( or plain Greek yogurt)
- Freshly squeezed lime juice
Steps
Slice the tops off of the bell peppers (cut as close to the top as you can so that you have max space for stuffing), then carefully remove the ribs and seeds so that you do not break the sides of the peppers. Set aside.
Place the ground chicken into a large bowl. Add the black beans, tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt, and 3/4 cup of the cheese. With a fork or your fingers, stir to combine. Spoon the filling into the hollowed-out centers of the peppers, filling them all the way to the top. (The number of peppers you need for all of the filling will vary depending upon the size of the peppers. I usually fill about 7.)
Pour 1/2 cup water into an empty 5-quart (or larger) slow cooker. Stand the peppers up on their bases in the water, arranging them so that they are evenly spread apart. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the peppers are tender. Remove the lid, sprinkle the peppers with the remaining 1/2 cup cheese, then cover the slow cooker again and let heat for a few additional minutes, until the cheese is melted. Serve hot with desired toppings.
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