Step-by-Step Guide to Make Any-night-of-the-week Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn using 16 ingredients and 5 steps. Here is how you cook it.

What's the story behind this recipe?

Ingredients and spices that need to be Take to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:

1. 4 red, orange, green or yellow bell peppers
2. 1 cup chopped onion
3. 1 tbsp olive oil
4. 1 tbsp minced garlic
5. 1 cup cooked quinoa
6. 15 oz can black beans, rinsed
7. 1 roma tomato, seeded & diced
8. 1 cup corn (frozen or freshly cut from the cob)
9. 4 oz can diced green chiles (with liquid)
10. 2 tbsp minced dry or fresh cilantro
11. 1/2 tsp cumin
12. 1/2 tsp salt
13. 1/4 tsp pepper
14. 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
15. 1 cup salsa
16. 28 oz can or homemade enchilada sauce

Steps to make 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!

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So that is going to wrap it up with this special food Recipe of Homemade Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!