Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is the first thing that appears to many people’s mind when it comes to a perfect meal. Today, we are going to tell you procedures on serving a appetizing Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn.
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 cook slow cooker stuffed bell peppers with quinoa, black beans, and corn you need 16 ingredients and 0 steps. Here is how you do that.
First of all, here are the ingridients that you should prepare to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
- Get 4 of red, orange, green or yellow bell peppers.
- Use 1 cup of chopped onion.
- Provide 1 tbsp of olive oil.
- You need 1 tbsp of minced garlic.
- Use 1 cup of cooked quinoa.
- Get 15 oz of can black beans, rinsed.
- Provide 1 of roma tomato, seeded & diced.
- Get 1 cup of corn (frozen or freshly cut from the cob).
- Prepare 4 oz of can diced green chiles (with liquid).
- Take 2 tbsp of minced dry or fresh cilantro.
- Take 1/2 tsp of cumin.
- Provide 1/2 tsp of salt.
- Use 1/4 tsp of pepper.
- Use 1 1/2 cup of shredded sharp cheddar cheese (Monterrey Jack).
- Provide 1 cup of salsa.
- You need 28 oz of can or homemade enchilada sauce.
After readying the ingridients, now we are ready to make our yummy Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
Sprinkle cheese on top of stuffed peppers. Cut off the tops of green peppers; discard seeds and membranes. 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.
Recipe : Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
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