Crockpot Stuffed Peppers

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  Bell Pepper
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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Beans, Black, Canned, Drained(397g)
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  Canned Diced Tomatoes(397g)
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  Quinoa, Dry(240g)
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  Chili powder(10g)
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  Cumin, Ground(5g)
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  Garlic powder(5g)
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  1/2 teaspoon kosher salt
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  Cheese, Pepper Jack(300g)
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  Avocado
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  Cilantro, Fresh
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  Salsa, Prepared, Red, Store-Bought
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  Sour Cream

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lime Juice, Fresh

Instructions

1. 1Slice the tops off the bell peppers as close to the stem as possible to maximize filling space, then carefully remove the ribs and seeds without puncturing the sides. Set aside.
2. 2Cook the quinoa according to package directions (typically 15 minutes over medium heat, until all liquid is absorbed and grains are tender). Set aside to cool slightly.
3. 3In a large bowl, combine the ground chicken, black beans, diced tomatoes with their juices, cooked quinoa, chili powder, ground cumin, garlic powder, and half of the pepper jack cheese. Mix thoroughly with a fork or your hands until evenly combined.
4. 4Spoon the filling into each hollowed pepper, packing it firmly and filling to the top.
5. 5Add ½ cup water to a large pot or Dutch oven, then stand the stuffed peppers upright in the water, spacing them evenly. Cover and bring to a simmer over medium heat, then reduce to medium-low and cook for 25–30 minutes, until the peppers are tender when pierced with a fork and the filling reaches an internal temperature of 165°F.
6. 6Remove from heat, sprinkle the remaining pepper jack cheese over the tops of the peppers, cover, and let sit for 2–3 minutes until the cheese melts.
7. 7Divide the stuffed peppers evenly into 6 airtight containers while still hot, then cool completely before refrigerating.
8. 8Serve with fresh cilantro, salsa, sour cream, avocado slices, and lime juice as desired.