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Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something which I have loved my whole life.
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.
To begin 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:
- Make ready 4 red, orange, green or yellow bell peppers
- Take 1 cup chopped onion
- Make ready 1 tbsp olive oil
- Make ready 1 tbsp minced garlic
- Take 1 cup cooked quinoa
- Take 15 oz can black beans, rinsed
- Take 1 roma tomato, seeded & diced
- Get 1 cup corn (frozen or freshly cut from the cob)
- Get 4 oz can diced green chiles (with liquid)
- Prepare 2 tbsp minced dry or fresh cilantro
- Prepare 1/2 tsp cumin
- Get 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Take 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
- Take 1 cup salsa
- Make ready 28 oz can or homemade enchilada sauce
Spoon mixture into the peppers inside the slow cooker. A few other things that are making me happy on this Quinoa Black Bean Crockpot Stuffed Peppers Monday -> The Minnesota Twins! Well, not so much the Twins, like, actually playing baseball, but more like me going to the Twins home opener at Target field this afternoon to a) sit in the perfect, golden spring sun, and b) sample all the best food in the baseball park lands. Omit the meat; add an extra can of black beans.
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!
These Spinach Artichoke Quinoa Stuffed Bell Peppers are another vegetarian stuffed pepper favorite. Or try these Vegan Stuffed Peppers instead. Swap cauliflower rice for the quinoa. Gluten Free Stuffed Peppers No changes needed! Meanwhile, cut and discard tops from peppers; remove seeds.
Above is the right way to cook slow cooker stuffed bell peppers with quinoa, black beans, and corn, very simple to make. Do the cooking phases correctly, calm down and use your heart then your cooking will be scrumptious. There are lots of recipes you could try from this website, please find what you need. For those who like this recipe please share it with your folks. Completely satisfied cooking.