Slow Cooker Stuffed Peppers
- Number of Servings: 6
Ingredients
6 medium sweet red peppers1 can (15 ounces) black beans, rinsed and drained1 cup (4 ounces) shredded reduced fat Cheddar cheese3/4 cup salsa1 small onion, chopped1/2 cup frozen corn1/3 cup uncooked Quinoa (rinsed)1-1/4 teaspoons chili powder1/2 teaspoon ground cumin1/2 cup waterReduced-fat sour cream, optional
Cut tops off peppers and remove seeds; set aside.
(Before filling peppers check that they will all fit snug inside your crock pot and hold each other up. If not you may need to trim your peppers)
In a large bowl, combine the beans, cheese, salsa, onion, corn, quinoa, chili powder, cumin and water; (optional, dice the pepper tops minus the stems and add to your filling) spoon into peppers.
Place in a 5-qt. slow cooker coated with cooking spray.
Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Be sure the quinoa is fully cooked when you can see the outer ring of the grain.
Serve with sour cream if desired. (Not included)
Yield: 6 servings.
(Before filling peppers check that they will all fit snug inside your crock pot and hold each other up. If not you may need to trim your peppers)
In a large bowl, combine the beans, cheese, salsa, onion, corn, quinoa, chili powder, cumin and water; (optional, dice the pepper tops minus the stems and add to your filling) spoon into peppers.
Place in a 5-qt. slow cooker coated with cooking spray.
Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Be sure the quinoa is fully cooked when you can see the outer ring of the grain.
Serve with sour cream if desired. (Not included)
Yield: 6 servings.
Nutritional Info Amount Per Serving
- Calories: 186.5
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 114.1 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 6.2 g
- Protein: 10.1 g
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