How to Prepare Tasty Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn. Slow cooker stuffed bell peppers are loaded with all kinds of delicious things like quinoa, black beans, corn, peppers, onions, cheese, and more. If you aren't into quinoa or don't know what it is you can easily sub in cooked rice instead. The filling is so ridiculously full of flavor and made, by far, the best stuffed peppers I've ever had.

Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Evenly divide the quinoa bean mixture into the bell peppers. You can cook Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn using 16 ingredients and 5 steps. Here is how you achieve it.

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

1. It's 4 of red, orange, green or yellow bell peppers.
2. It's 1 cup of chopped onion.
3. It's 1 tbsp of olive oil.
4. Prepare 1 tbsp of minced garlic.
5. It's 1 cup of cooked quinoa.
6. You need 15 oz of can black beans, rinsed.
7. It's 1 of roma tomato, seeded & diced.
8. You need 1 cup of corn (frozen or freshly cut from the cob).
9. Prepare 4 oz of can diced green chiles (with liquid).
10. It's 2 tbsp of minced dry or fresh cilantro.
11. Prepare 1/2 tsp of cumin.
12. You need 1/2 tsp of salt.
13. You need 1/4 tsp of pepper.
14. You need 1 1/2 cup of shredded sharp cheddar cheese (Monterrey Jack).
15. Prepare 1 cup of salsa.
16. You need 28 oz of can or homemade enchilada sauce.

Then put the filled bell peppers in the slow cooker. In a bowl, stir together uncooked quinoa, salsa, green chiles, black beans, corn, and seasonings. Spoon mixture into the peppers inside the slow cooker. Cut the tops off of the peppers and scrape out the ribs and seeds.

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

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!.

Fill each pepper with the quinoa mixture. Meanwhile, cut and discard tops from peppers; remove seeds. Spray the bottom of a slow cooker with nonstick cooking spray. In a large bowl combine ground beef or turkey, rice, black beans, corn, enchilada sauce, cheese, seasoning and a sprinkle of salt and pepper. Place the filling into the cavity of each pepper.