If you’re looking for a super simple dinner or meal prep idea, these stuffed peppers are a great choice! Requiring just 15 minutes of preparation time, this recipe yields 3 delicious servings that taste just a good the next day.
What You’ll Need:
10.5 oz chicken breast, ground or finely diced
3 bell peppers
¼ cup uncooked quinoa
½ can black beans (7oz)
¼ cup corn
8 oz enchilada sauce (Suggested brand: Frontera’s)
½ medium onion, diced
1 tsp cumin
1 tsp chili powder
1 garlic clove, minced
½ cup low fat, shredded Mexican cheese
3 tbsp reduced fat sour cream for topping
Fresh cilantro, chopped
6 tbsp salsa
How to Prepare:
Cut off the tops of the bell peppers and clean out the ribs and seeds.
Add water to the crockpot so that there is a ½ inch layer on the bottom. Place the peppers in the crockpot.
In a large bowl, mix together the quinoa, black beans, corn, enchilada sauce, chopped onion, cumin, chili powder, minced garlic, and cheese.
Add the ground chicken to the mixture. If you’re using whole chicken breasts, finely dice them—it works just as nice!
Once combined well, fill each of the bell peppers with the mixture.
Cover and cook on high for 3-4 hours or on low for 7-8 hours.
Serve with fresh cilantro, sour cream, and salsa.
Preparation Time: 15 minutes
Cook Time: 3-8 hours (depending on the crockpot setting)
Total Time Required: 3.25 - 8.25 hours
Number of Servings: 3
Calories: 343
Protein: 32g
Carbohydrates: 39g
Fat: 8g
These stuffed-pepper go well on top of riced cauliflower as shown in the photo below—it’s also a good way to get your vegetables in!
*Macronutrients and calories will differ slightly depending on brands of ingredients used. A good choice for the enchilada sauce is Frontera’s brand. The macronutrients are great. Also, note that all crockpots cook at different temperatures, so please adjust accordingly.
Enjoy!
Mandi.
