Stuffed Bell Peppers

Enjoy the mix of veggies and filling ground chicken and quinoa that make this a wonderful way to balance produce and protein in your diet.

Ingredients

6 large bell peppers

1 lb lean ground chicken or turkey

15 oz can black beans

½ cup uncooked quinoa

1 cup water

1 cup frozen corn

1 cup cherry tomatoes

⅓ cup yellow onion

2 tbsp chili powder

1 1/2 tbsp cumin

3/4 tsp salt

2 clove garlic

½ cup shredded pepper jack cheese

Directions

1. Prepare bell peppers by cutting off the stem and carefully removing the seeds and stems.
2. Strain and rinse beans, cut cherry tomatoes in half, finely chop yellow onion, and mince garlic.
3. In a large mixing bowl, combine ground chicken, beans, quinoa, corn, tomatoes, onion, chili powder, cumin, salt, and minced garlic. Stir until well-combined.
4. Stuff bells peppers with the mixture. In a large slow cooker, add about one cup of water, or enough water to fill the slow cooker with a ½ inch of water.
5. Carefully place the stuffed peppers in the slow cooker standing upright.
6. Cook on high for 4 hours, or low for 7-8 hours, or until the center of the peppers reaches 165 Fahrenheit, and peppers are fork tender.
7. Top each pepper with cheese and cook for an additional 2-3 minutes, or until cheese is melted.
8. Remove from the slow cooker and serve hot!