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Lunch | Dinner

Slow Cooker Stuffed Peppers

  • 20 Mins

    Prep Time

  • 2-5 Hrs

    Cook Time

  • 6

    Servings

  • 359

    Calories

  • 8g

    Fat

  • 54g

    Carbs

  • 16g

    Protein

Recommended For:

Asthma

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Ingredients

  • 1½ Cups Instant Brown Rice
  • 1½ Cups Shredded Sharp Cheddar Cheese, divided
  • 2, 15 oz Cans Black Beans, drained and rinsed
  • 1 Cup Canned Hominy or Canned Corn
  • 1 Cup Mild Salsa, homemade or store-bought
  • 2 Tbsp Fresh Cilantro, chopped
  • 1 Tsp Cumin
  • ½ Tsp Chili Powder
  • Salt and Pepper, to taste
  • 6 Red Bell Peppers, tops cut off and seeds removed
  • Optional Toppings* Sour Cream, Avocado, Guacamole (store bought or homemade)
  • * Nutrition information does not include optional toppings

What You’ll Need

  • Slow Cooker

  • Measuring Cups

  • Measuring Spoons

  • Cutting Board

  • Knife

  • Non-Stick Cooking Spray

  • Large Mixing Bowl

  • Pot with Lid

  • Spoon

  • Jar Opener (optional)

  • DDairy:

    Replace the cheddar cheese with a dairy-free version.

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Cook Rice Cook rice according to package. While rice is cooking, prep the other ingredients.

  • 3.

    Coat Slow Cooker with Cooking Spray Lightly coat the inside of the slow cooker with cooking spray.

  • 4.

    Combine Filling & Stuff Peppers In a large bowl, combine the rice, 1 cup of cheese, black beans, hominy, salsa, cilantro, cumin and chili powder. Spoon the filling into each bell pepper.

  • 5.

    Cook Stuffed Peppers Place stuffed peppers into the slow cooker. Cover and cook either on high setting for 2-3 hours or low setting for 3-4 hours, or until the peppers are soft.

  • 6.

    Add Cheese Uncover and top with the remaining ½ cup of cheese. Cover and cook on low for an additional 10 minutes, until the cheese has melted.

  • 7.

    Add Toppings & Enjoy Serve immediately with sour cream, avocado or guacamole, if desired.

  • 8.

    Wash Hands Wash hands with soap and water.

Recipe adapted from damndelicious.net

Nourishment Notes

Cumin

Cumin is known to help with digestion. It also contains plant compounds that may help fight inflammation.

Red Bell Peppers

Red bell peppers may help reduce inflammation, lower the risk of heart disease and help boost immune function.

Cilantro

Cilantro, a type of herb, adds bursts of fresh flavor to any dish it’s in. It also has anti-inflammatory properties.

Black Beans

Beans are an excellent source of plant-based protein. Reducing the amount of red meat in the diet and adding plant-sources of protein may help reduce inflammation in the body.

Breathe Better Food Tip

  • Use Homemade Guacamole

    Swap out store-bought guacamole for homemade. Pre-made versions may contain salicylates that could be problematic for people with asthma.

  • Freeze Leftovers

    Freeze extra peppers and enjoy on days when energy levels are low.

  • Replace Beans with Chicken

    Beans, although a great source of plant protein, the high-fiber content can sometimes cause gas that leads to a “too full feeling”. This can make breathing uncomfortable. To help, replace half of the beans with ground chicken and cook for an additional 1 hour.

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