Chicken Quinoa Crock Pot Stuffed Peppers

Servings

Ingredients

For the Peppers

6large Bell Peppersany colors you like (our favorite were red)
1pound Ground Chicken or Turkeycan use any ground meat
1can Black Beansrinsed and drained, 14-ounce
1can Fire Roasted Diced Tomatoes14-ounce, with juices
1cup Quinoauncooked
2teaspoons Chili Powder
1teaspoon Cumin
1teaspoon Garlic Powder
1/2teaspoon Kosher Salt
1 1/4cup Pepper Jackshredded, or Monterrey jack, cheddar, or similar cheese, divided

For Serving

Instructions

Slice the tops off of the bell peppers (cut as close to the top as you can so that you have max space for stuffing), then carefully remove the ribs and seeds so that you do not break the sides of the peppers. Set aside.
Place the ground chicken into a large bowl. Add the drained black beans, tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt and 3/4 cup of the cheese. With a fork or your fingers, stir to combine. Spoon the filling into the hollowed out centers of the peppers, filling the peppers all the way to the top.
Pour 1/2 cup water into an empty 5-quart or larger slow cooker. Stand the peppers up on their bases in the water, arranging them so that the peppers are evenly spread apart. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the peppers are tender. Remove the lid, sprinkle the peppers with the remaining 1/2 cup cheese, then recover the slow cooker and let heat for a few additional minutes, until the cheese is melted. Serve hot with desired toppings.