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Name: Crock Pot Stuffed Bell Peppers
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: American
Ingredients: 6-7 Red, Yellow, and Orange Bell Peppers; 1 small Sweet onion diced; 1 pound lean ground beef or chicken; 1 can (14 oz) reduced sodium black beans drained and rinsed; 1 can (14 oz) fire-roasted, diced tomatoes with juice; 3 cups cooked brown rice; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1/2 teaspoon Kosher Salt; 1 1/4 cup shredded colby jack cheese; 1 sliced avocado; sour cream; chopped fresh cilantro; Salsa; Freshly squeezed lime juice

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INGREDIENTS

6-7 Red, Yellow, and Orange Bell Peppers
1 small Sweet onion ; diced
1 pound lean ground beef or chicken
1 can (14 oz) reduced sodium black beans ; drained and rinsed
1 can (14 oz) fire-roasted, diced tomatoes ; with juice
3 cups cooked brown rice
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon Kosher Salt
1 1/4 cup shredded colby jack cheese
For Serving
1 sliced avocado
sour cream
chopped fresh cilantro
Salsa
Freshly squeezed lime juice

INSTRUCTIONS

1. Slice off the tops of the bell peppers, close to the top and save. Remove the ribs and seeds, being careful to keep the peppers whole. Do not break the sides. Set aside.

2. Place the ground beef or chicken into a large bowl. Add the black beans, tomato with juice, cooked rice, chili powder, cumin, salt, garlic powder, and 3/4 cup of the cheese. With a fork or your fingers, stir to combine. Spoon the filling into the hollowed out peppers to the top. Place the top onto the bell peppers and arrange in a large slow cooker. Pour 1/2 cup water or vegetable broth around the peppers.

3. Put the lid onto the crock pot and cook on low for 6 hours or high for 3 hours. Make sure the peppers are tender.

4. Sprinkle the peppers with the remaining cheese and put the lid back on, cooking until the cheese melts.

NOTES

To freeze - Place leftovers in an airtight, freezer safe container, for up to 3 months. To reheat, remove container from freezer and thaw overnight in the refrigerator before reheating. To reheat, cut the peppers into a few pieces first so the heat evenly. Place in a baking dish, cut side up and put into a 350 degree oven for 10 minutes. You can also reheat in the microwave.

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Crock Pot Stuffed  Bell Peppers

6-7 Red, Yellow, and Orange Bell Peppers
1 small Sweet onion diced
1 pound lean ground beef or chicken
1 can (14 oz) reduced sodium black beans drained and rinsed
1 can (14 oz) fire-roasted, diced tomatoes with juice
3 cups cooked brown rice
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon Kosher Salt
1 1/4 cup shredded colby jack cheese
 For Serving
1 sliced avocado
 sour cream
 chopped fresh cilantro
 Salsa
 Freshly squeezed lime juice

1.  Slice off the tops of the bell peppers, close to the top and save.  Remove the ribs and seeds, being careful to keep the peppers whole.  Do not break the sides.  Set aside.
2.  Place the ground beef or chicken into a large bowl. Add the black beans, tomato with juice, cooked rice, chili powder, cumin, salt, garlic powder, and 3/4 cup of the cheese.  With a fork or your fingers, stir to combine. Spoon the filling into the hollowed out peppers to the top.   Place the top onto the bell peppers and arrange in a large slow cooker. Pour 1/2 cup water or vegetable broth around the peppers. 
3.  Put the lid onto the crock pot and cook on low for 6 hours or high for 3 hours.  Make sure the peppers are tender.  
4.  Sprinkle the peppers with the remaining cheese and put the lid back on, cooking until the cheese melts.

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Slow Cooker Stuffed Bell Peppers
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Nutrition

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Serving Size: 1 Serving (315g)
Recipe Makes: 6 Servings

Calories: 264
Calories from Fat: 99 (38%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.7g
Cholesterol 30mg		9 %
Sodium 315mg		11 %
Potassium 282.4mg		7 %
Total Carbohydrate 32.7g		10 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 29.9g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 264

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