Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker stuffed bell peppers with quinoa, black beans, and corn. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Try making these slow cooker stuffed bell peppers dinner! Black beans add some protein to this complete, one dish vegetarian meal. Arrange the peppers in a single layer in the slow cooker.
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook slow cooker stuffed bell peppers with quinoa, black beans, and corn using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
- Prepare 4 red, orange, green or yellow bell peppers
- Take 1 cup chopped onion
- Get 1 tbsp olive oil
- Prepare 1 tbsp minced garlic
- Get 1 cup cooked quinoa
- Take 15 oz can black beans, rinsed
- Take 1 roma tomato, seeded & diced
- Get 1 cup corn (frozen or freshly cut from the cob)
- Take 4 oz can diced green chiles (with liquid)
- Get 2 tbsp minced dry or fresh cilantro
- Prepare 1/2 tsp cumin
- Get 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Get 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
- Take 1 cup salsa
- Take 28 oz can or homemade enchilada sauce
Vegetarian stuffed bell peppers wth healthy ingredients like quinoa, and black beans. Vegetarian Stuffed Peppers with Quinoa, Black Beans, and Pecans. posted by Marina Delio Stuffed bell peppers are a favorite, especially this quinoa version or my chicken stuffed peppers. You still get plenty of protein and fiber from the quinoa and beans!
Steps to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
- Trim a 1/2 inch from the top of each pepper. Discard the seeds and core. Remove the stem from the pepper tops and then finely chop the pepper tops. Add the chopped pepper tops, onion, and olive oil to a small saute pan and cook over medium heat until the peppers are soft and the onions are translucent, about 6 minutes. Add the minced garlic the last minute of cooking and cook until fragrant.
- In a large bowl combine the cooked vegetable mixture, 1 cup of the cheese, black beans, quinoa, corn, salsa, half of the cilanto, and spices. Stir well to combine. Pack the filling evenly into each bell pepper. - - https://cookpad.com/us/recipes/350354-how-to-cook-quinoa
- Pour enchilada sauce in the bottom of the slow cooker and place each pepper standing up in the bottom. Cover and cook until the peppers are tender, 3 to 4 hours on low depending on how crisp you like your peppers.
- Sprinkle the rest of the cheese evenly over the peppers, put the lid back on and cook until the cheese melts, about 5 minutes. Remove the peppers from the slow cooker and place on a serving dish. Drizzle with enchilada sauce from the pan and sprinkle with remaining chopped cilantro and extra cheese if desired.
- Enjoy!
Feel free to swap the ground Add in black beans, tomatoes, green chiles, water, quinoa, cumin, taco seasoning, salt and pepper if. I have to share my favorite Slow Cooker Cuban Black Beans. Delicious stuffed bell peppers with quinoa, black beans, and sweet potatoes. These are super filling and packed with flavor. To cook quinoa: Rinse quinoa with cold water in mesh strainer.
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