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Light Crock Pot Chicken Stuffed Peppers
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 6 bell peppers
- 1/2 c. uncooked quinoa
- 1 lb lean ground chicken
- 1 (14 oz) can black beans, rinsed and drained
- 1 (19 oz) can red enchilada sauce
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 1/2 c. Mexican cheese, divided
- 2 Tbsp cilantro, chopped
- Sour cream for topping
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 414 % Daily Value *
- Total Fat: 14 g 21.02%
- Saturated Fat: 6 g 28.52%
- Trans Fat: 0 g %
- Cholesterol: 85 mg 28.47%
- Sodium: 334 mg 13.91%
- Calcium: 374 mg 37.42%
- Potassium: 869 mg 24.83%
- Magnesium: 0 mg 0%
- Iron: 3 mg 19.17%
- Zinc: 0 mg 0%
- Total Carbohydrate: 39 g %
- Dietary Fiber: 5 g 21.34%
- Sugar: 6 g
- Protein: 36 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 24.27%
- Vitamin C 238.3%
- Vitamin D 2%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables6
- Exchange - Lean Meat4
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total3 oz-eq
