Slow Cooker Squash Stuffed Peppers

Slow Cooker Squash Stuffed Peppers
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 288.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.2 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 9.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Slow Cooker Squash Stuffed Peppers calories by ingredient
Submitted by:

Introduction

easy slow cooker veggie meal easy slow cooker veggie meal
Number of Servings: 5

Ingredients

    5 bell peppers, I used 2 yellow and 3 red but you could change that
    3 cups cubed fresh butternut squash (peel it with a vegetable peeler and remove seeds)
    I 14.5 oz can of diced tomatoes
    1 15 oz can sodium reduced black beans (drained and rinsed)
    one medium yellow onion chopped
    2 cups cooked brown rice (any rice will work- or even another grain- just adjust recipe totals to fit)

Tips

add any additions in the way of spices or flavors that you like, I usually add some granulated garlic, sometimes I substitute the diced tomatoes with mild salsa, etc. Just adjust counts accordingly for substitutions.


Directions

clean peppers an cut off tops, remove seeds
clean, peel and dice butternut squash
drain and rinse beans
mix beans, brown rice, onion, and cubed squash
put mixture into peppers
place peppers in slow cooker
put any remaining mixture around peppers
top with can of diced tomatoes
cover and cook on high for 4 hours


Serving Size: makes five servings of one pepper each, can easily add peppers as there is more filling than pepper

Number of Servings: 5

Recipe submitted by SparkPeople user MTNGIRL10.

Rate This Recipe