| 11 | 375 | 358 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 6 h | 6 |
| 454 gm | Beef, ground, extra lean |
| 1 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 dash | Black pepper |
| 1 1/2 cup, crumbled | Goat feta cheese (divided) |
| 1/2 tsp | Chili powder (optional) |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 1 tsp | Cumin |
| 1 pinch | Kosher salt |
| 3 medium pepper(s) | Red bell pepper (stemmed, seeded) |
| 1 1/2 cup | Quinoa, cooked |
| 3 medium pepper(s) | Yellow bell pepper (stemmed, seeded) |
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
Serve immediately, drizzled with sour cream, if desired.
Enjoy!
| Grain | 0.7 |
| Meat | 0.8 |
| Meat Alternative | 0.4 |
| Milk Alternative | 0.8 |
| Vegetables | 2.1 |
