This slow cooker recipe is teen approved, easy and delicious. This recipe also includes pork, which has B vitamins, zinc, iron, and protein.
Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!
Ingredients
- 2 bell peppers (green, orange, yellow, or red)
- 1/3 cup uncooked quinoa rinsed
- 1 15-ounce can black beans no salt added
- 1 8-ounce can tomato sauce unsalted
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 cup onion diced
- 3/4 cup cheese Mexican blend, reduced fat, shredded
- 1/4 cup water
- garnish (optional, for garnish)
Servings:
Units:
Instructions
- Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
- In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
- Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
- Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
- Add cilantro, then serve.
Recipe Notes
Pecan Coffee Cake
Did you know that Texas’s state tree is the Pecan tree? Texas produces approximately 60 million pounds of pecans every year. If they are stored properly, pecans are a great addition to several recipes and make a great snack year round. Check out this delicious and healthy dessert recipe to start using pecans in your food! This dessert is sure to satisfy your craving for something sweet!
Pecan Coffee Cake
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Did you know that Texas’s state tree is the Pecan tree? Texas produces approximately 60 million pounds of pecans every year. If they are stored properly, pecans are a great addition to several recipes and make a great snack year round. Check out this delicious and healthy dessert recipe to start using pecans in your food! This dessert is sure to satisfy your craving for something sweet!
| Servings |
| 24 pieces |
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Ingredients
- 1 cup sugar
- ½ cup nonfat greek yogurt
- 1 tablespoon vanilla extract
- 2 eggs
- ½ cup 2% milk
- 2 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup brown sugar
- 2 tablespoon butter
- 1 tablespoon cinnamon
- 1 cup coarsely chopped pecans
Servings: pieces
Units:
Instructions
- Begin by mixing sugar, milk, yogurt, eggs, and vanilla together until well combined.
- In a separate bowl mix together flour, baking powder and salt until well combined.
- Slowly add dry mixture to the wet mixture and make sure it is well combined.
- Pour into a greased 9x13 inch pan.
- Combine brown sugar, cinnamon and pecans and melted butter.
- Sprinkle evenly on top of the unbaked batter.
- Bake in an oven at 350 degrees for 30 to 35 minutes.
Recipe Notes
Breakfast Burritos
A little advance preparation makes for a quick, healthy breakfast for busy families. Our breakfast egg burritos can be made in advance for a quick healthy breakfast. Try making several servings in advance this weekend so you are ready for next week!
Ingredients
- 1 tablespoon canola oil
- 1/2 red bell pepper finely chopped
- 1/2 green bell pepper finely chopped
- 1/2 purple onion finely chopped
- 2 cups liquid egg whites
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne
- 1 15-ounce can low sodium black beans drained and rinsed
- 8 8-inch whole-wheat tortillas
- 1/2 cup cheddar cheese shredded
Servings: people
Units:
Instructions
- Heat oil in a non-stick or well seasoned skillet over medium heat.
- Add onion and bell peppers and cook for 6-7 minutes or until desired tenderness reached.
- Mix cayenne pepper and garlic powder with egg whites and add to skillet. Continue cooking on medium heat, stirring occasionally to promote even cooking and prevent sticking.
- When egg whites are set but still soft and moist, remove from heat. Transfer to a clean dish and allow to cool for 10-15 minutes before assembling burritos.
- Place each tortilla on a piece of plastic wrap.
- Add black beans to egg mixture and mix well. Divide egg mixture and cheese evenly among tortillas.
- Roll burritos, then wrap each in plastic wrap and place in freezer**.
- Once frozen, transfer burritos to a freezer bag or other container suitable for long-term freezer storage. For best quality, use within 3 months.
- When ready to eat, remove plastic wrap and loosely wrap in paper towel. Microwave on high for 2 to 2½ minutes, or until internal temperature reaches 165° F.
Recipe Notes
* For a spicier burrito, substitute chopped chile peppers (e.g. jalapeno, Serrano) for some of the bell pepper.
**If burritos will be consumed within 3 days, they may be stored in refrigerator instead of freezer. Reduce re-heating time accordingly.
Peanut Butter Banana Pinwheels
Looking for something different to pack your child’s lunch with for school? This tasty combination will have them asking for more!
