Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, slow cooker stuffed bell peppers with quinoa, black beans, and corn. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something which I’ve loved my whole life. They’re nice and they look fantastic.
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn are so filling, and absolutely delicious. This vegetarian stuffed peppers recipe is chock-full of healthy vegetables and makes for a low-calorie meal! For a vegan version of this easy slow-cooker recipe, leave out the cheese.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Get 4 red, orange, green or yellow bell peppers
- Prepare 1 cup chopped onion
- Take 1 tbsp olive oil
- Make ready 1 tbsp minced garlic
- Make ready 1 cup cooked quinoa
- Get 15 oz can black beans, rinsed
- Make ready 1 roma tomato, seeded & diced
- Make ready 1 cup corn (frozen or freshly cut from the cob)
- Take 4 oz can diced green chiles (with liquid)
- Make ready 2 tbsp minced dry or fresh cilantro
- Take 1/2 tsp cumin
- Prepare 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
Throw everything together and come home to a warm meal. Your slow cooker is then doing the rest for you. Arrange the diced potatoes on a rimmed baking sheet. Spoon the filling into each bell pepper cavity.
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!
Place peppers into the slow cooker. Meanwhile, cut and discard tops from peppers; remove seeds. Omit the meat; add an extra can of black beans. These Spinach Artichoke Quinoa Stuffed Bell Peppers are another vegetarian stuffed pepper favorite. Or try these Vegan Stuffed Peppers instead.
So that’s going to wrap it up for this special food slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
