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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

Before you jump to Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.

We are all aware that eating healthy snacks can help us feel better in our bodies. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy types plays a part in a more healthy feeling. Eating more vegetables helps you feel better than eating a slice of pizza. This is often a problem, however, with regards to eating between meals. Shopping for snacks can be a struggle because you have so many options. Why not try some of the following healthy snacks the next time you need some extra energy?

Just about the most popular treats is yogurt. The fact is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a amazing snack, nevertheless. It consists of tons of calcium, protein, and B vitamins. Yogurt is simple for the body to digest and, depending on the type of culture utilized to make the yogurt youre eating, can also help normalize your digestive system. Yogurt mixes beautifully with nuts as well as seeds. It’s an uncomplicated way to lessen sugar while still enjoying a tasty snack.

A large assortment of instant health snacks is easily accessible. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.

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

The ingredients needed to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. You need 4 red, orange, green or yellow bell peppers
  2. Get 1 cup chopped onion
  3. Provide 1 tbsp olive oil
  4. You need 1 tbsp minced garlic
  5. Provide 1 cup cooked quinoa
  6. Take 15 oz can black beans, rinsed
  7. You need 1 roma tomato, seeded & diced
  8. Use 1 cup corn (frozen or freshly cut from the cob)
  9. Get 4 oz can diced green chiles (with liquid)
  10. Use 2 tbsp minced dry or fresh cilantro
  11. You need 1/2 tsp cumin
  12. Take 1/2 tsp salt
  13. Use 1/4 tsp pepper
  14. Use 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
  15. Take 1 cup salsa
  16. Provide 28 oz 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!

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