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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 Energy Raising Treats.

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If you’re looking for a speedy snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, for example is a great snack in the early morning. Eating on the run can be healthier with wholesome chips and crackers. Choosing whole grain snacks is always much better than eating the highly processed grains we commonly come across in our grocery stores.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as simple as you want it to be.

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. To make slow cooker stuffed bell peppers with quinoa, black beans, and corn you only need 16 ingredients and 5 steps. Here is how you achieve it.

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

Cut the bottoms of the peppers if needed to help them stand up better. freshly ground black pepper. Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside. Bell peppers stuffed with ground beef, rice, and tomatoes can be made in the slow cooker for an NO need to cook your meat for Stuffed Peppers.just add cooled rice with raw meat mixture and I substitute quinoa for rice. Place the peppers into a deep baking dish and divide the filling evenly between the peppers.

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