Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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| Servings |
| 2 |
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Ingredients
- 2 bell peppers(green, orange, yellow, or red)
- 1/3cup uncooked quinoarinsed
- 115-ounce can black beansno salt added
- 18-ounce can tomato sauceunsalted
- 1tsp cumin
- 1tsp chili powder
- 1tsp garlic powder
- 1/4cup oniondiced
- 3/4cup cheeseMexican blend, reduced fat, shredded
- 1/4cup water
- garnish(optional, for garnish)
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
