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Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

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Obviously, it’s easy to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. To cook slow cooker stuffed bell peppers with quinoa, black beans, and corn you need 16 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. Use red, orange, green or yellow bell peppers
  2. You need chopped onion
  3. You need olive oil
  4. Provide minced garlic
  5. You need cooked quinoa
  6. Take can black beans, rinsed
  7. Prepare roma tomato, seeded & diced
  8. Provide corn (frozen or freshly cut from the cob)
  9. Get can diced green chiles (with liquid)
  10. Use minced dry or fresh cilantro
  11. Use cumin
  12. You need salt
  13. Take pepper
  14. Take shredded sharp cheddar cheese (Monterrey Jack)
  15. Provide salsa
  16. You need can or homemade enchilada sauce
Steps to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. Enjoy!

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