Dinner for 6

Slow-Cooker Stuffed Peppers

Name: Slow-Cooker Stuffed Peppers
Total time: 375 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 large bell peppers; 1 lb lean ground chicken or turkey; 1 small onion; 1 can (14 oz) reduced-sodium black beans; 1 can (14 oz) fire-roasted diced tomatoes; 1 cup uncooked quinoa; 2 tsp chili powder; 1/2 tsp dried oregano; 3/4 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp salt; 3/4 cup shredded pepper jack cheese; sliced avocado (optional)

Bell peppers hold a seasoned chicken, bean, tomato, and quinoa filling that cooks slowly until tender and fully done.

$2.66per serving $$

375 minstart to table

6servings

American Budget Family Dinners Slow cooker

Ingredients

6 large bell peppers
1 lb lean ground chicken or turkey
1 small onion
1 can (14 oz) reduced-sodium black beans
1 can (14 oz) fire-roasted diced tomatoes
1 cup uncooked quinoa
2 tsp chili powder
1/2 tsp dried oregano
3/4 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
3/4 cup shredded pepper jack cheese
sliced avocado (optional)

Steps

Cut the tops from the peppers, remove the seeds, and arrange them upright in a 6-quart slow cooker.
Mix the ground chicken, diced onion, drained black beans, tomatoes, quinoa, chili powder, oregano, cumin, garlic powder, salt, and water.
Fill each pepper with the mixture, cover the slow cooker, and cook on low for 6 hours.
Check that the filling reaches 165 F and the quinoa is tender, then sprinkle the cheese over the peppers.
Cover and cook for 15 minutes more, until the cheese melts.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.