Mexican Poblano Stuffed Peppers

So I decided to give this recipe a try that I found on the cleaneatingmag.com website. I decided to modify the original recipe for use in the slow cooker because this week is CRAZY! Anything that I can prep ahead and put in the slow cooker makes life that much easier! And, it’s perfect because it adds a twist to our usual stuffed pepper recipe. For those of you that are vegetarians this is a great recipe and for those of you that want to try it out I would go for it!!!

Ingredients:

1 cup cooked black beans, drained and rinsed or 1 lb of ground turkey (I used a combination of both)

1 cup long-grain brown rice

1/2 cup frozen whole kernel corn, thawed

1 medium tomato, diced

1 small zucchini, diced

2 tbsp onion, finely chopped

1 clove garlic, minced

1/8 tsp ground chile powder

1/2 cup packed cilantro leaves, chopped

1 tsp olive oil

1/8 tsp sea salt

1/8 tsp ground black pepper

1 large can no salt added tomato juice

4 large poblano peppers (or 4 large sweet green bell peppers), seeded and cut in half

8 tbsp shredded reduced-fat Mexican cheese blend

4 tbsp Greek yogurt

Directions:

In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)
Place 1 can of no salt added tomato juice into slow cooker. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in slow cooker for 4-5 hours on low. Uncover, sprinkle with Mexican cheese and bake for another 10 minutes.
To serve, top each stuffed pepper half with 1/2 tbsp Greek yogurt . Serve immediately.

Nutrients per 2 stuffed pepper halves: Calories: 242, Total Fat: 7 g, Sat. Fat: 3 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0.5 g, Carbs: 35 g, Fiber: 8 g, Sugars: 6 g, Protein: 12 g, Sodium: 197 mg, Cholesterol: 17 mg

On October 22, 2012 • By Katy Ursta