Crock Pot Stuffed Enchilada Peppers

​

 Ingredients:
-5-6 medium fresh red, orange, or yellow peppers
-1 pound shredded chicken breast or turkey breast (cooked)
-1 cup instant brown rice (uncooked)
-1 cup fresh spinach, chopped
-1 can diced tomatoes with green chiles, drained
-1 cup plain Greek yogurt
-12 oz package skim shredded cheese; jack cheddar, Mexican blend
-1 tsp garlic powder
-1 tsp pepper
-1/2 tsp sea salt or pink Himalayan salt
-1 tsp onion flakes
-1 tsp red pepper flakes

Directions:
-Wash peppers, cut tops off and hollow out insides
-Combine the meat, rice, spinach, diced tomato, cheese, yogurt and seasonings in a bowl. Blend together.
-Stuff each pepper 2/3 full of mixture
-Put the top back on and place upright in the crock pot.
-Cook on low for 6-8 hours or on high for 3-4 hours

Makes 3 Servings
21 Day Fix: 1 pepper: 1 Red, 1 Green, 1 blue, 1/2 yellow