Recipe of Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn in 17 Minutes at Home

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, slow cooker stuffed bell peppers with quinoa, black beans, and corn. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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 appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something which I have loved my whole life. They are nice and they look fantastic.

Arrange the peppers in a single layer in the slow cooker. Try making these slow cooker stuffed bell peppers dinner! Black beans add some protein to this complete, one dish vegetarian meal.

To begin with this recipe, we have to prepare a few ingredients. You can have slow cooker stuffed bell peppers with quinoa, black beans, and corn using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:

1. Take 4 red, orange, green or yellow bell peppers
2. Take 1 cup chopped onion
3. Make ready 1 tbsp olive oil
4. Get 1 tbsp minced garlic
5. Take 1 cup cooked quinoa
6. Take 15 oz can black beans, rinsed
7. Get 1 roma tomato, seeded & diced
8. Prepare 1 cup corn (frozen or freshly cut from the cob)
9. Make ready 4 oz can diced green chiles (with liquid)
10. Prepare 2 tbsp minced dry or fresh cilantro
11. Prepare 1/2 tsp cumin
12. Take 1/2 tsp salt
13. Prepare 1/4 tsp pepper
14. Make ready 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
15. Make ready 1 cup salsa
16. 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 Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili. Skinny Refried Bean & Chicken Enchiladas with 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!

Yummy enchilada chicken and quinoa stuffed bell peppers topped with cheddar cheese. These protein-packed stuffed bell peppers are easy to make, delicious. Sometimes I add chopped red bell pepper to the onion and garlic saute, but that's mostly for added color When onions/beans/corn were heated through, I VERY gently tossed in the cooked quinoa. Protein-rich quinoa, corn, black beans, stuffed into smoky roasted peppers with a green chile sauce and plenty of CHEESE! We're enjoying an abundance of Quinoa Corn and Black Bean-Stuffed Poblano Peppers is a vegetarian dish that won't make you miss the meat!

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