Thursday, January 26, 2012

Mexican Stuffed Peppers in a Crock Pot

This recipe is from one of my favorite magazines...Clean Eating! Shocked aren't you ;)
(Sorry for the fake pictures...waiting on my new computer!)

Mexican Stuffed Peppers in a Crock Pot

Serves 6 Prep time 25 minutes cooking time 6 hours

1 26.46-oz carton chopped tomatoes
1 1/2 cups chopped onion, divided
2 whole plus 3 minced garlic cloves, divided
3 tsp chili powder, divided
3 tsp cumin, divided
1 tsp dried  oregano
1/2 tsp sea salt, divided
1/4 cup whole plus 1/2 cup chopped cilantro leaves, divided
1 lb extra lean ground beef (or turkey)
1/8 tsp fresh ground pepper
2 cups grated zucchini
1 small jalapeno pepper, seeded and minced
1/2 cup frozen corn
1 15oz BPA-free can or 1 2/3 cups cooked black beans
3/4 cup grated low-fat Mexican blend cheese, divided
6 red, green,or yellow bell peppers, tops and seeds removed

ONE   In a blender, process tomatoes, 1/2 cup onion, 2 whole cloves garlic, 2 tsp chili powder, 1 tsp cumin, oregano, 1/4 tsp salt and 1/4 cup whole cilantro until smooth. Pour 1/2 cup mixture into a 5 to 6 qt crock pot and set aside remaining mixture aside.
TWO  In a large bowl, add beef, remaining 1tsp chili powder, 2 tsp cumin, 1/4 tsp salt, black pepper and zucchini. With your hands mix thoroughly until well combined. Add minced garlic, remaining 1 cup onion, jalapeno, corn, chopped cilantro, beans and 1/2 cup cheese; mix well until combined.
THREE  Pack beef mixture tightly into peppers, dividing evenly. Arrange peppers, cut side up, in crock pot. pour remaining tomato mixture over top. Cover and cook for 6 hours on low. Sprinkle remaining 1/4 cup cheese on peppers cover and cook for 10 more minutes, until cheese melts. serve peppers with sauce, dividing evenly.
Nutrients per serving: (1stuffed pepper and 1/3 cup sauce)
Calories: 290, Total fat 7g, Saturated 3g, Monounsaturated fat 1g, Polyunsaturated fat 1g, Carbs 32g, Fiber 11g, Sugar 12g, Protein 27g, Sodium 350g, Cholesterol 50g

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