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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special 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 bit tasty. This will be really delicious.

Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something which 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. Remove the peppers from the slow cooker and place on a serving dish.

To get started with this particular recipe, we have to first prepare a few components. 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:
  1. Get 4 red, orange, green or yellow bell peppers
  2. Take 1 cup chopped onion
  3. Take 1 tbsp olive oil
  4. Get 1 tbsp minced garlic
  5. Make ready 1 cup cooked quinoa
  6. Take 15 oz can black beans, rinsed
  7. Take 1 roma tomato, seeded & diced
  8. Make ready 1 cup corn (frozen or freshly cut from the cob)
  9. Take 4 oz can diced green chiles (with liquid)
  10. Get 2 tbsp minced dry or fresh cilantro
  11. Take 1/2 tsp cumin
  12. Take 1/2 tsp salt
  13. Make ready 1/4 tsp pepper
  14. Take 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
  15. Make ready 1 cup salsa
  16. Prepare 28 oz can or homemade enchilada sauce

Loaded with enchilada sauce, black beans and corn. A quick, easy and satisfying meal! I adapted my recipe for Healthy Mexican Quinoa and Turkey Stuffed Peppers and made it slow cooker friendly. This time I used brown rice in place of quinoa and added enchilada sauce for extra flavor and a little.

Instructions 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

  1. 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.
  2. 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.
  3. Enjoy!

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. You can try find out more about Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn. I have to share my favorite Slow Cooker Cuban Black Beans. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.

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