Stuffed peppers can be so so good for you when you keep them simple, clean, and healthy. What's even better about these is they're done in the crockpot!
Stuffed peppers are an all-time fave! There's so many different ways to do them from cooking methods to stuffing recipes. My favorite ones are those that are simple with just a few flavors combined so you can taste all the ingredients without taking away from the pepper.
As I've mentioned before, I love vegetables. Seriously, I actually have a problem. I don't get enough fruit because they literally all taste the same to me! But vegetables have such a complex flavor and I love the way they snap and crunch. And as a side note, if you're cooking vegetables make sure by the end they still have a little crunch to them. If they're mushy or really really soft, all the vitamins and nutrients are gone and you might as well throw them away (or compost!!).
SO back to the recipe at hand, these peppers are cooked in the crockpot and still have a crunch to them! Inside I like to use ground chicken or turkey, diced tomatoes, onion, garlic, quinoa, and a little bit of worcestershire sauce. Grate some cheese to melt on top and you have a complete warm and delicious meal all packed in one pepper. Enjoy!
Ingredients:
1 lb ground turkey or chicken
4 large green or red bell peppers (I like green since they're more squat and easier to fill)
1 small yellow onion, minced
2 garlic cloves, minced
1 (14 oz) can diced tomatoes
2 tblsp worcestershire sauce
1 tsp salt
1 tsp ground black pepper
1/2 cup quinoa (you could use rice just as well)
1/4 cup shredded cheese
1/4 cup water
Instructions:
1. Whip out your crockpot and line the inside with foil (this makes for easier cleanup you will thank me later).
2. Place 1/2 cup quinoa in a pot with 1 cup slightly salted water. Cover and bring to a boil then turn to the lowest setting and cook approximately 10 minutes or until quinoa looks like little spirals are jutting out and all the water is soaked up.
3. Behead the peppers and clean out the insides of its seeds and membranes.
4. In a bowl, combine ground meat, onion, garlic, diced tomatoes, worcestershire sauce, salt, pepper, and cooked quinoa. Stuff each pepper to the brim. There may be leftovers depending on the size of your peppers, you can always cook the leftovers to have later.
5. Place each pepper in the crockpot, it might be a tight squeeze but they will shrink a little bit. Pour 1/4 cup of water into the bottom of the crockpot. Cook on high for 3-4 hours or low for 7-8.
6. About 15 minutes before done, sprinkle 1/4 cup (or more) shredded cheese on top.
7. Carefully take out and serve. Enjoy!
For 21 Day Fix, this is 1 Green, 1 Red, 1 Yellow
Did you make this? Let me know how you liked it!
xoxo,
D.
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