Have we mentioned how much we love our slow cookers?
Add your food, set it and forget it! Until dinner time at least.
It seriously puts a smile on our faces to walk through the front door and smell a hot, homemade, delicious meal ready to serve.
Major life win!
This is a healthy twist on the classic stuffed peppers recipe. It's packed full of plants, fiber and protein.
Eat them throughout the week or freeze to save for another time. Enjoy!
Crockpot Stuffed Peppers
- 6 bell peppers
- 1 cup uncooked quinoa
- 1 (14 oz.) can black beans, rinsed and drained
- 1 pound ground meat (turkey, lean beef, etc) OR 12 button/crimini mushrooms sliced thin
- 1.5 cups enchilada sauce
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. onion powder
- ½ tsp. garlic salt
- 1 cup pepper-jack cheese or non-dairy cheese
- Optional toppings: Avocado, cilantro, salsa
Cut the tops off the peppers and remove seeds and white membranes inside.
In a bowl, stir together the quinoa, beans, ground meat/mushrooms, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the mixture.
Pour ½ cup water into the bottom of the crockpot. Place the peppers in the crockpot so they are sitting in the water.
Cover slow cooker and cook on low for 6-7 hours or high for 3 hours.
Remove each pepper and garnish with optional toppings.
Freezer Instructions: Let peppers cool completely. Wrap each stuffed pepper in a double layer of plastic wrap. Ensure that no part of the pepper is left uncovered in order to avoid freezer burn. Place the wrapped peppers in a freezer bag. Squeeze out the excess air and seal the bag. Frozen stuffed peppers are best if eaten within 6 months.