Mexican Stuffed Peppers (Slow Cooker)

20 200 544
Ingredients Minutes Calories
Prep Cook Servings
10 min 3 h 10 min 4
Mexican Stuffed Peppers (Slow Cooker)
Health Rating

Ingredients


2 cup Quinoa, cooked
2 1/2 cup Salsa, ready-to-serve
1 cup Frozen yellow corn kernels (thawed)
1 can (15oz) Black beans, canned
2 tsp Cumin
1 tsp Ancho chili powder
1/2 tsp Paprika, smoked
1/2 tsp Garlic salt
1/4 tsp Salt
1 medium pepper(s) Green bell pepper (tops, seeds, and veins removed, and cut in half)
1 medium pepper(s) Red bell pepper (tops, seeds, and veins removed, and cut in half)
1 medium pepper(s) Yellow bell pepper (tops, seeds, and veins removed, and cut in half)
1 medium pepper(s) Orange bell pepper (tops, seeds, and veins removed, and cut in half)
2 avocado(s) Avocado
1 fruit Lime (juiced)
1/4 tsp Salt
1/2 tsp Hot sauce (optional)
2 tbsp Water
1/2 cup Cilantro (coriander) (chopped)
4 slice Lime (for garnish)

Instructions


In a large bowl, mix together the first 9 ingredients well.

Fill each pepper half with the quinoa mixture.

Place each pepper half in the slow cooker and cook on high for three hours.

While the peppers are cooking, prepare the avocado topping. Mash the avocado well in a bowl. Add the lime juice, hot sauce, and salt and whisk until very smooth. Add enough water to thin it to your preference (start with a teaspoon or so).

Serve the peppers with avocado sauce, chopped cilantro, and lime wedges.

Nutrition Facts

Per Portion

Calories 544
Calories from fat 163
Calories from saturated fat 23.0
Total Fat 18.2 g
Saturated Fat 2.6 g
Trans Fat 0
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 10.6 g
Cholesterol 0
Sodium 1886 mg
Potassium 1870 mg
Total Carbohydrate 77 g
Dietary Fiber 23.1 g
Sugars 10.9 g
Protein 18.1 g

Dietary servings

Per Portion


Fruit 0.4
Grain 1.4
Meat Alternative 0.6
Vegetables 5.4

Energy sources


Pygal57%465.830623278796213.2528520394321630%294.14217223230605213.1244561577167613%344.4127225609481114.7902238846414257%30%13%CarbohydratesFatProtein
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