Light Crock Pot Chicken Stuffed Peppers
Light Crock Pot Chicken Stuffed Peppers
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Ingredients

    • 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

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