Salsa chicken is a go-to slow cooker meal in my house. But after awhile we get bored just using the shredded chicken in tacos. So this week I decided to change it up and use the chicken, along with some black beans and quinoa, for stuffed peppers.
The crisp bell peppers are baked until just tender and are full of the flavorful, easy-to-make chicken. And of course the peppers are topped with piles of melty cheese. The biggest plus though is that the chicken is made in the slow cooker while you are at work – making this meal a cinch to throw together within minutes of walking in the door. And you can make the quinoa a few days ahead if you are alike me. I like to make a big batch on Sunday and use throughout the week in dinner and lunches.
4 chicken breasts
14 ounce can diced tomatoes with green chilis
1 teaspoon cumin
1/2 teaspoon garlic
salt & pepper to taste
4 green bell peppers
1/2 cup black beans
1/2 cup cooked quinoa
1/2 cup cheddar cheese, shredded
Begin the chicken in the morning by adding the chicken, spices and diced tomatoes to a slow cooker. Cook on low for 6 hours or until chicken can easily be shredded with a fork.
Remove chicken and shred. Add back into the tomato mixture in the slow cooker and adjust spices to your liking.
Pre-heat the oven to 350 degrees. Remove the tops of the peppers and remove the inner membranes and seeds. Set aside. Place peppers upright in a baking sheet or cast iron skillet and fill with chicken, quinoa and black beans. Top with shredded cheese and cover loosely with foil.
Bake stuffed peppers for 10 minutes with foil on. Remove peppers and bake for another 10 minutes or until the pepper are soft and cheese is melted. Turn on the broiler at the end if you prefer your cheese a bit toasty!
I served these over a bed of extra quinoa and salsa – but you can eat them as is or with rolled up tortillas that have been warmed on the stove.