Hi there, hope you’re having an amazing day today. 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 food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look tasty.
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. Bell peppers stuffed with rice, corn, and black beans cooked in a slow cooker.
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 easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
- Prepare 4 red, orange, green or yellow bell peppers
- Make ready 1 cup chopped onion
- Make ready 1 tbsp olive oil
- Prepare 1 tbsp minced garlic
- Prepare 1 cup cooked quinoa
- Get 15 oz can black beans, rinsed
- Take 1 roma tomato, seeded & diced
- Get 1 cup corn (frozen or freshly cut from the cob)
- Prepare 4 oz can diced green chiles (with liquid)
- Make ready 2 tbsp minced dry or fresh cilantro
- Take 1/2 tsp cumin
- Take 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Make ready 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
- Make ready 1 cup salsa
- Get 28 oz can or homemade enchilada sauce
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili. Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce. Yummy enchilada chicken and quinoa stuffed bell peppers topped with cheddar cheese. These protein-packed stuffed bell peppers are easy to make, delicious.
Instructions 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!
Yummy enchilada chicken and quinoa stuffed bell peppers topped with cheddar cheese. These protein-packed stuffed bell peppers are easy to make, delicious. I have to share my favorite Slow Cooker Cuban Black Beans. You can try find out more about Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn. Vegetarian stuffed bell peppers wth healthy ingredients like quinoa, and black beans.
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