Good morning here we will give you a recipe slow cooker stuffed bell peppers with quinoa, black beans, and corn which is delicious The way making it is very not too difficult. You just need to be careful to get results from slow cooker stuffed bell peppers with quinoa, black beans, and corn which has aroma and taste that can evoke our tastes.

So that the result of slow cooker stuffed bell peppers with quinoa, black beans, and corn, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare slow cooker stuffed bell peppers with quinoa, black beans, and corn delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings required exist in make

1. Use 4 red, orange, green or yellow bell peppers
2. Prepare 1 cup chopped onion
3. Prepare 1 tbsp olive oil
4. Prepare 1 tbsp minced garlic
5. Prepare 1 cup cooked quinoa
6. Use 15 oz can black beans, rinsed
7. Take 1 roma tomato, seeded & diced
8. Prepare 1 cup corn (frozen or freshly cut from the cob)
9. Prepare 4 oz can diced green chiles (with liquid)
10. Take 2 tbsp minced dry or fresh cilantro
11. Use 1/2 tsp cumin
12. Prepare 1/2 tsp salt
13. Use 1/4 tsp pepper
14. Prepare 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
15. Prepare 1 cup salsa
16. Prepare 28 oz can or homemade enchilada sauce

In a large bowl, combine the rest of the ingredients. Evenly divide the quinoa bean mixture into the bell peppers. Then put the filled bell peppers in the slow cooker. Pack the filling evenly into each bell pepper.

How to make:process 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 (see recipe)
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!
6. Done and ready to serve!

Combine cooked quinoa, black beans, garlic, onion, spices, lime juice, and the cashew sauce in a large bowl. Stuff each of the peppers with the quinoa-cashew-bean-goop. Put a small amount of water in the slow cooker, just enough to cover the bottom is fine. Place the stuffed bell peppers back in the slow cooker. Grab a large bowl and add your ground chicken (or turkey or beef), black beans, tomatoes, quinoa (or cooked brown rice or cauliflower rice), spices, and cheese, then stir to combine.

how is this? Easy isn’t it? That’s the make slow cooker stuffed bell peppers with quinoa, black beans, and corn that you practice at home. Hope it’s useful and good luck!