Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker stuffed bell peppers with quinoa, black beans, and corn. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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.
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 enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular 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 it.
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
- Make ready 1 cup chopped onion
- Prepare 1 tbsp olive oil
- Make ready 1 tbsp minced garlic
- Get 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)
- Get 4 oz can diced green chiles (with liquid)
- Make ready 2 tbsp minced dry or fresh cilantro
- Get 1/2 tsp cumin
- Make ready 1/2 tsp salt
- Get 1/4 tsp pepper
- Take 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
- Make ready 1 cup salsa
- Get 28 oz can or homemade enchilada sauce
Your slow cooker is then doing the rest for you. In a bowl, stir together uncooked quinoa, salsa, green chiles, black beans, corn, and seasonings. Spoon mixture into the peppers inside the slow cooker. 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. Rice: The rice adds some starch and makes the stuffed peppers more filling. Black beans: For a little extra protein with a Mexican twist! Enchilada Sauce: Either a store-bought enchilada sauce or a homemade sauce. It adds so much flavor to these slow cooker stuffed peppers!
So that’s going to wrap this up with this special food slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
