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

Name: Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red, orange, green or yellow bell peppers; 1 cup chopped onion; 1 tbsp olive oil; 1 tbsp minced garlic; 1 cup cooked quinoa; 15 oz can black beans, rinsed; 1 roma tomato, seeded & diced; 1 cup corn (frozen or freshly cut from the cob); 4 oz can diced green chiles (with liquid); 2 tbsp minced dry or fresh cilantro; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp pepper; 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack); 1 cup salsa; 28 oz can or homemade enchilada sauce

Servings: persons

4 red, orange, green or yellow bell peppers
1 cup chopped onion
1 tbsp olive oil
1 tbsp minced garlic
1 cup cooked quinoa
15 oz can black beans, rinsed
1 roma tomato, seeded & diced
1 cup corn (frozen or freshly cut from the cob)
4 oz can diced green chiles (with liquid)
2 tbsp minced dry or fresh cilantro
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
1 cup salsa
28 oz can or homemade enchilada sauce

1
Trim a 1/2 inch from the top of each pepper.
2
Discard the seeds and core.
3
Remove the stem from the pepper tops and then finely chop the pepper tops.
4
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.
5
Add the minced garlic the last minute of cooking and cook until fragrant.
6
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.
7
Stir well to combine.
8
Pack the filling evenly into each bell pepper.
9
Pour enchilada sauce in the bottom of the slow cooker and place each pepper standing up in the bottom.
10
Cover and cook until the peppers are tender, 3 to 4 hours on low depending on how crisp you like your peppers.
11
Sprinkle the rest of the cheese evenly over the peppers, put the lid back on and cook until the cheese melts, about 5 minutes.
12
Remove the peppers from the slow cooker and place on a serving dish.
13
Drizzle with enchilada sauce from the pan and sprinkle with remaining chopped cilantro and extra cheese if desired.
14
Enjoy!

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 red, orange, green or yellow bell peppers, 1 cup chopped onion, 1 tbsp olive oil, 1 tbsp minced garlic, and more.

Yes, Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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