Ingredients
- 6 large bell peppers any color
- 1 pound lean ground chicken or turkey
- 1 small onion diced
- 1 can reduced-sodium black beans (14 ounces) rinsed and drained
- 1 can fire-roasted diced tomatoes (14 ounces) with juices
- 1 cup uncooked quinoa
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3/4 cup shredded pepper jack cheese divided
- Sliced avocado, chopped fresh cilantro, salsa, or plain Greek yogurt Optional toppings
Instructions
- Cut the tops off the bell peppers and carefully remove the seeds and membranes to create space for the filling. Set aside.
- In a large bowl, mix the ground chicken (or turkey) with diced onion, black beans, fire-roasted diced tomatoes, uncooked quinoa, chili powder, dried oregano, cumin, garlic powder, salt, and 1/2 cup of the shredded cheese until evenly combined.
- Fill each pepper with the meat and quinoa mixture, packing it tightly. Place the stuffed peppers upright in the slow cooker and add 1/2 cup water to the bottom.
- Cover the slow cooker and cook on low for 4-6 hours or until the peppers are tender and the filling is cooked through.
- Sprinkle the remaining cheese evenly on top of the peppers. Cover for a few more minutes until the cheese melts. Garnish with any optional toppings if desired and serve hot.
