Without fail making ultimate Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn with 16 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 5 stages of easy cooking Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn.
Ingredients all Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
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Prepare 4 : red, orange, green or yellow bell peppers.
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Prepare 1 cup : chopped onion.
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Needed 1 tbsp : olive oil.
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Needed 1 tbsp : minced garlic.
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Needed 1 cup : cooked quinoa.
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Needed 15 oz : can black beans, rinsed.
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Needed 1 : roma tomato, seeded & diced.
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Prepare 1 cup : corn (frozen or freshly cut from the cob).
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Prepare 4 oz : can diced green chiles (with liquid).
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Prepare 2 tbsp : minced dry or fresh cilantro.
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Prepare 1/2 tsp : cumin.
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Needed 1/2 tsp : salt.
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Prepare 1/4 tsp : pepper.
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Needed 1 1/2 cup : shredded sharp cheddar cheese (Monterrey Jack).
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Prepare 1 cup : salsa.
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Needed 28 oz : can or homemade enchilada sauce.
If all ingredients Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
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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..
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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.
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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..
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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..
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Enjoy!.
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