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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 make 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:
- You need red, orange, green or yellow bell peppers
- Take chopped onion
- Take olive oil
- Provide minced garlic
- Use cooked quinoa
- Prepare can black beans, rinsed
- Use roma tomato, seeded & diced
- Get corn (frozen or freshly cut from the cob)
- Use can diced green chiles (with liquid)
- You need minced dry or fresh cilantro
- Use cumin
- Provide salt
- Use pepper
- Use shredded sharp cheddar cheese (Monterrey Jack)
- Get salsa
- Provide 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!
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