Easy for Entertaining
Taco-Stuffed Peppers
Corn, Avocado, and Black Bean Salad with Tortilla Chips
Ingredients
- ¾ cup uncooked long-grain white rice
- 6 large red bell peppers
- 1 lb plant-based ground beef [Beyond Meat]
- 1 (14.5-oz) can diced tomatoes, drained
- 2 tsp low-sodium taco seasoning
- 2 cups water
Instructions
- Cook rice according to package directions.
- Meanwhile, cut tops from peppers; remove seeds and membranes.
- Combine rice, plant-based beef, tomatoes, and taco seasoning in a large bowl. Spoon beef mixture into peppers. Transfer stuffed peppers to a 5- to 7-quart slow cooker; pour in water.
- Cover and cook on LOW 6 to 7 hours or until beef is done.
Side Dish Ingredients
- 2 cups frozen whole kernel corn, thawed
- 2 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 2 Roma tomatoes, chopped
- 1 avocado, chopped
- ½ tsp salt
- 1 (11-oz) bag tortilla chips
Side Dish Instructions
- Cook corn in hot oil in a large nonstick skillet over medium heat 3 minutes or until lightly golden.
- Combine corn, beans, tomatoes, avocado, and salt in a large bowl. Serve with tortilla chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
328
|
427
|
755
|
| Fat (g) | 13 | 16 | 29 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 17 | 10 | 27 |
| Carb (g) | 36 | 67 | 103 |
| Fiber (g) | 6 | 10 | 16 |
| Sodium (mg) | 383 | 614 | 997 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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