Quinoa Black Bean Crockpot Stuffed Peppers
Ingredients
The filling
-
1
cup
uncooked quinoa, rinsed
-
1
14 ounce can
black beans, rinsed and drained
-
1
14 ounce can
refried beans
-
1½
cups
red enchilada sauce
-
1
teaspoon
cumin
-
1
teaspoon
chili powder
-
1
teaspoon
onion powder
-
½
teaspoon
garlic salt
-
1½
cups
shredded Pepperjack cheese
The peppers
Toppings
-
to taste
cilantro, avocado, sour cream, etc.
Instructions
- Cut the tops off the bell peppers and remove the ribs and seeds.
- In a bowl, mix the quinoa, black beans, refried beans, enchilada sauce, spices, and 1 cup of cheese.
- Stuff each pepper with the quinoa mixture.
- Add ½ cup of water to the bottom of the crockpot and place the peppers inside.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove the lid, sprinkle the remaining cheese on top, and cover for a few minutes to melt the cheese.
- Serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
You might also like