So I decided to give this recipe a try that I found on the 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!!!


  • 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:

    1.  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.)
    2. 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.
    3. 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

    Katy Ursta