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

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, slow cooker stuffed bell peppers with quinoa, black beans, and corn. One of my favorites food recipes. 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 favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something that I’ve loved my whole life. They’re fine 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 cook it.

The ingredients needed to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. Prepare 4 red, orange, green or yellow bell peppers
  2. Take 1 cup chopped onion
  3. Take 1 tbsp olive oil
  4. Take 1 tbsp minced garlic
  5. Take 1 cup cooked quinoa
  6. Prepare 15 oz can black beans, rinsed
  7. Prepare 1 roma tomato, seeded & diced
  8. Prepare 1 cup corn (frozen or freshly cut from the cob)
  9. Prepare 4 oz can diced green chiles (with liquid)
  10. Make ready 2 tbsp minced dry or fresh cilantro
  11. Get 1/2 tsp cumin
  12. Prepare 1/2 tsp salt
  13. Prepare 1/4 tsp pepper
  14. Make ready 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
  15. Prepare 1 cup salsa
  16. Get 28 oz can or homemade enchilada sauce
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
  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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