Slow Cooker Stuffed Bell Peppers

January 28, 2016

I have been trying to use the slow cooker more often. It\\\'s so nice to come home from work and dinner is pretty much ready. Not all recipes need all day long, but if you have a newer slow cooker with a timer or if someone is home and get put the insert into the cooker and turn it on at lunch this is for you. You could also make this on a busy weekend when you are home to get it all started. I\\\'m sure your favorite filling would work here, but here\\\'s a recipe to get you going.

2 teaspoon avocado oil
1 medium sweet onion, diced
2 ribs celery, sliced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 1/2 teaspoons dried oregano
2 cups cooked and cooled white rice (you could use brown)
1 cup frozen corn kernels
1 medium to large ripe tomato, diced
1 can pinto beans, rinsed and drained
1 chipotle pepper in adobo, minced
salt and pepper to taste
5 large bell peppers (what ever color you have)
1 can enchilada sauce
shredded Daiya Pepper-jack cheese

Heat oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, about 5 minutes. Add the garlic and cook for 30 seconds or so and remove from heat. Add the spices and...
See the full directions on my site

Nutritions

Calories
938

Sodium
1070mg
44% DV

Fat
24g
36% DV

Protein
36g
73% DV

Carbs
138g
47% DV

Fiber
21g
84% DV

Vegan