Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, slow cooker stuffed bell peppers with quinoa, black beans, and corn. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something that I’ve loved my whole life.
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.
To begin with this recipe, we must first prepare a few components. You can have slow cooker stuffed bell peppers with quinoa, black beans, and corn using 16 ingredients and 5 steps. Here is how you can achieve that.
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
- Make ready 1 cup chopped onion
- Make ready 1 tbsp olive oil
- Make ready 1 tbsp minced garlic
- Make ready 1 cup cooked quinoa
- Take 15 oz can black beans, rinsed
- Prepare 1 roma tomato, seeded & diced
- Prepare 1 cup corn (frozen or freshly cut from the cob)
- Prepare 4 oz can diced green chiles (with liquid)
- Get 2 tbsp minced dry or fresh cilantro
- Take 1/2 tsp cumin
- Get 1/2 tsp salt
- Make ready 1/4 tsp pepper
- Get 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
- Prepare 1 cup salsa
- Make ready 28 oz can or homemade enchilada sauce
Evenly divide the quinoa bean mixture into the bell peppers. Then put the filled bell peppers in the slow cooker. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn step by step. Remove the stem from the pepper tops and then finely chop the pepper tops.
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!
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. Fill each pepper with the quinoa mixture. Meanwhile, cut and discard tops from peppers; remove seeds.
So that is going to wrap it up for this exceptional food slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
