Proficient in cooking is everyone's dream, particularly a woman. But often we are also stressed about what menu to cook. Looking for the perfect Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn recipe? look no further! We provide you only the perfect Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn recipe here. Also find a good selection of recipes here.
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After studying the item above, I'm hoping you will make the most of the tips for healthy living. Now let's go back to slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. You can have 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 make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
- Provide of red, orange, green or yellow bell peppers.
- You need of chopped onion.
- Provide of olive oil.
- Provide of minced garlic.
- Use of cooked quinoa.
- Use of can black beans, rinsed.
- Provide of roma tomato, seeded & diced.
- Prepare of corn (frozen or freshly cut from the cob).
- Prepare of can diced green chiles (with liquid).
- Provide of minced dry or fresh cilantro.
- Prepare of cumin.
- Get of salt.
- Use of pepper.
- Prepare of shredded sharp cheddar cheese (Monterrey Jack).
- Take of salsa.
- Provide of can or homemade enchilada sauce.
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!.
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.
Don't overlook to share with your mates and kinfolk so that this Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn recipe might be cooked with the aid of many people.
