Quinoa Black Bean Crockpot Stuffed Peppers
Ingredients
- 6 bell peppers
- 1 1 uncooked , rinsed
- 14 14 1 can , rinsed and drained
- 14 14 1 can
- 1 1/2 1 1/2
- 1 teaspoon 1 teaspoon cumin
- 1 teaspoon 1 teaspoon chili powder
- 1 teaspoon 1 teaspoon onion powder
- 1/2 teaspoon 1/2 teaspoon garlic salt
- 1 1/2 shredded
- toppings! cilantro, avocado, sour cream, etc.
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Instructions
- Cut the tops off of the peppers and scrape out the ribs and seeds.
- In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
- Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
- Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.
Source
Original recipe: View Original
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