Recipe: Flavorful Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

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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 Make Healthy Eating A Part of Your Life.

Healthy eating is now a lot more popular than it used to be and rightfully so. There are a number of diseases related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. Most likely, a lot of people think that it takes too much work to eat healthily and that they will need to drastically alter their way of life. In reality, however, merely making a few minor changes can positively affect day-to-day eating habits.

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Thus, it should be somewhat obvious that it's not at all difficult to add healthy eating to your everyday life.

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. To make slow cooker stuffed bell peppers with quinoa, black beans, and corn you only need 16 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:

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

Cut the bottoms of the peppers if needed to help them stand up better. freshly ground black pepper. Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside. Bell peppers stuffed with ground beef, rice, and tomatoes can be made in the slow cooker for an NO need to cook your meat for Stuffed Peppers.just add cooled rice with raw meat mixture and I substitute quinoa for rice. Place the peppers into a deep baking dish and divide the filling evenly between the peppers.

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