Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn.
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, slow cooker stuffed bell peppers with quinoa, black beans, and corn. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is one of the most popular of current trending meals on earth. It is easy, it's quick, it tastes delicious. It is appreciated by millions every day. Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. 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 that.
The ingredients needed to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
- {Take of red, orange, green or yellow bell peppers.
- {Get of chopped onion.
- {Make ready of olive oil.
- {Prepare of minced garlic.
- {Make ready of cooked quinoa.
- {Make ready of can black beans, rinsed.
- {Get of roma tomato, seeded & diced.
- {Make ready of corn (frozen or freshly cut from the cob).
- {Take of can diced green chiles (with liquid).
- {Get of minced dry or fresh cilantro.
- {Take of cumin.
- {Make ready of salt.
- {Make ready of pepper.
- {Get of shredded sharp cheddar cheese (Monterrey Jack).
- {Take of salsa.
- {Make ready 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!.
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