Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, slow cooker stuffed bell peppers with quinoa, black beans, and corn. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something that I’ve loved my whole life.
Try making these slow cooker stuffed bell peppers dinner! Black beans add some protein to this complete, one dish vegetarian meal. Made in a slow cooker, these stuffed bell peppers are perfect for a busy day!
To begin with this recipe, we have to first prepare a few components. You can have slow cooker stuffed bell peppers with quinoa, black beans, and corn using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
- Take 4 red, orange, green or yellow bell peppers
- Take 1 cup chopped onion
- Make ready 1 tbsp olive oil
- Take 1 tbsp minced garlic
- Make ready 1 cup cooked quinoa
- Prepare 15 oz can black beans, rinsed
- Get 1 roma tomato, seeded & diced
- Take 1 cup corn (frozen or freshly cut from the cob)
- Get 4 oz can diced green chiles (with liquid)
- Prepare 2 tbsp minced dry or fresh cilantro
- Make ready 1/2 tsp cumin
- Take 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Make ready 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
- Make ready 1 cup salsa
- Take 28 oz can or homemade enchilada sauce
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. Vegetarian stuffed bell peppers wth healthy ingredients like quinoa, and black beans.
Instructions 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!
Vegetarian Stuffed Peppers with Quinoa, Black Beans, and Pecans. posted by Marina Delio Stuff each bell pepper with mixture. Put water in the bottom of slow cooker. Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal!
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