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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

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Healthy foods made from whole grains are fantastic for a quick snack. A piece of whole wheat toast, for instance is a great snack in the morning. Chips and crackers created from whole grains can be great for quick snacks to eat on the go. Make the shift from refined products such as white bread to the healthier whole grain alternatives.

You can find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. To cook slow cooker stuffed bell peppers with quinoa, black beans, and corn you need 16 ingredients and 5 steps. Here is how you cook that.

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