Mexican Stuffed Sweet Peppers

Mexican Stuffed Sweet Peppers

This morning I was jonesing to try a new recipe to add to my 50 in 15 Challenge, and enlisted the help of my sister for ideas and inspiration. One of the recipe ideas she passed along was for slow cooker stuffed peppers, which intrigued me, as it would allow me to have a largely hands-off dinner with the slow cooker doing the bulk of the work. So I gave it a shot, and boy howdy am I glad I did. The end result was absolutely amazing, healthy, and delicious. I was instantly addicted, and am already looking forward to making them again (maybe even tomorrow). So if you’re looking for a super-easy, healthy, and flavorful addition to your dinner arsenal, you definitely need to give this a shot. You’ll instantly be glad you did!

Ingredients

  • 4 medium sweet bell peppers
  • 15 oz. can black beans, rinsed and drained
  • 1 c. (4 oz) shredded cheese (pepper jack, cheddar, etc)
  • 3/4 c. salsa
  • 1 small onion, chopped
  • 1/2 c. corn (frozen or canned)
  • 1/2 c. uncooked quinoa
  • 1 tsp. chili powder (or more, if you want additional kick)
  • 1 tsp. ground cumin

Directions

  1. Cut and discard the tops from the peppers and remove the seeds, leaving a hollow pepper.
  2. In a large bowl, combine the beans, cheese, salsa, onion, corn, quinoa, and spices. Divide the mixture evenly into the peppers.
  3. Place peppers in a slow cooker that has been coated with cooking spray. Cook on low for 3-4 hours, or until peppers are tender and the filling is heated through.
  4. Optional: Serve topped with shredded lettuce, diced tomatoes, sour cream, and/or guacamole.

Notes

The original recipe called for 1/3 c. uncooked converted long grain rice in place of the quinoa that I used. Since I didn’t have any on hand, I chose to use quinoa, which turned out swimmingly. Other than that substitution, I stuck to the recipe pretty explicitly, though I admit I did a 1/4 recipe since I was only cooking for myself tonight.

It’s also worth noting that I used my rice cooker as my slow cooker, since I only made one pepper, which made me a tad nervous since it’s “slow cooker” setting is the equivalent to the “high” setting on a normal slow cooker. But I cooked it for 2 hours and it turned out perfectly.

Again, if you’re looking for a super-easy, healthy, and flavorful dinner, you need to give this a shot. Right now. I mean it!

Bon Appétit!

 

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