Slow Cooker or Baked Stuffed Peppers

Hearty, protein-filled loaded peppers packed with so big flavor. Easy and effortless!

Yields: 6 Servings

Ingredients:

• 1 pound lean ground beef or turkey (raw – no need to cook first)
• 1 1/2 cups cooked brown rice or quinoa
• 1 1/2 cups shredded cheddar cheese, divided
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup salsa, homemade or 1 can tomatoes with green chilies, drained
• 2 tablespoons chopped fresh cilantro leaves
• 2 tsp.cumin
• 1 tsp garlic powder
• 1 tsp. onion powder
• 1 tsp chili powder
• 1 teaspoon salt
• 6 bell peppers, tops cut, stemmed and seeded
• 1/2 cup plain 0% Greek Yogurt for topping

Directions:

1. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
2. 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.
3. Place peppers into the slow cooker. (see note below for baking in the oven)
4. Place 1 cup of water in bottom of the slow cooker
5. Cover and cook on low heat for 6-8 hours or high for 3-4 hours, or until the peppers are tender and the beef is cooked through.
6. 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.
7. Serve immediately, drizzled with Greek Yogurt, if desired.

Note:  These can be prepped ahead and placed upright in a Gallon Freezer Bag with the air taken out.  Freeze until ready to use.  Simply thaw the night before use and place in the slow cooker following the directions above

Note: These can also be Baked in the Oven at 350 degrees, covered with foil for 40 minutes