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

Before you jump to Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Mostly, people have been conditioned to think that “comfort” foods are terrible for the body and need to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. Otherwise, comfort foods may be really nourishing and good for you. There are several foods that, when you consume them, can boost your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Cold water fish are excellent if you are wanting to be in a better mood. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all loaded with omega-3s and DHA. These are two things that really help the grey matter in your brain function a lot better. It’s true: consuming a tuna fish sandwich can really help you fight depression.

Now you realize that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. You can cook 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 prepare Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. You need 4 red, orange, green or yellow bell peppers
  2. Prepare 1 cup chopped onion
  3. Provide 1 tbsp olive oil
  4. Get 1 tbsp minced garlic
  5. You need 1 cup cooked quinoa
  6. Prepare 15 oz can black beans, rinsed
  7. Get 1 roma tomato, seeded & diced
  8. You need 1 cup corn (frozen or freshly cut from the cob)
  9. Prepare 4 oz can diced green chiles (with liquid)
  10. Prepare 2 tbsp minced dry or fresh cilantro
  11. Use 1/2 tsp cumin
  12. Prepare 1/2 tsp salt
  13. Prepare 1/4 tsp pepper
  14. Use 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
  15. Get 1 cup salsa
  16. Take 28 oz can or homemade enchilada sauce
Steps 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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