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Three crock pot quinoa chicken stuffed peppers on an orange plate
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5 from 1 vote

Light Crock Pot Chicken Stuffed Peppers

 Light & Delicious Peppers Stuffed with Quinoa, Black Beans, Onions, Chicken and Cheese then Slow Cooked to Perfection!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 563kcal
Author: Julie Evink

Ingredients

  • 6 bell peppers
  • 1/2 c. uncooked quinoa
  • 1 lb lean ground chicken
  • 1 14 oz can black beans, rinsed and drained
  • 1 19 oz can red enchilada sauce
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 1 1/2 c. Mexican cheese divided
  • 2 Tbsp cilantro chopped
  • Sour cream for topping

Instructions

  • Cut off the tops of peppers and clean out the ribs and seeds.
  • In a large bowl mix together quinoa, black beans, chicken, enchilada sauce, cumin, chili powder, onion, garlic and 1 c. cheese. Fill each pepper with mixture.
  • Pour 1 c. of water on the bottom of slow cooker. Place peppers in the slow cooker so they are sitting in water with the top up. Cover and cook on high for 3-4 hours or low 6-8 hours. Remove lid and sprinkle with remaining cheese and cilantro. Cover and let cheese melt. Serve with toppings!

Notes

Crock Pots all cook at different temperatures, please adjust accordingly.

Nutrition

Serving: 1 | Calories: 563kcal | Carbohydrates: 46g | Protein: 38g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 1258mg | Potassium: 1090mg | Fiber: 11g | Sugar: 12g | Vitamin A: 5000IU | Vitamin C: 154.9mg | Calcium: 444mg | Iron: 4.9mg