Slow Cooker Southwest Quinoa Stuffed Peppers
Slow Cooker Southwest Quinoa Stuffed Peppers
Servings:3 servings
Ingredients
- 3 large bell peppers
- ½ cup uncooked quinoa
- 2 cups salsa , (if you have Southwest-flavored salsa, even better!)
- 1 4-ounce can diced green chiles
- ½ cup black beans
- ½ cup yellow corn
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- optional toppings: chopped cilantro, sour cream, diced jalapeños
Instructions
- Cut bell peppers in half, remove and discard stems, membranes, and seeds. Spray the inside of your slow cooker with nonstick spray. Place peppers in the slow cooker side by side (squish them a bit if you need to). ***see note***
- In a bowl, stir together uncooked quinoa, salsa, green chiles, black beans, corn, and seasonings. Spoon mixture into the peppers inside the slow cooker. Cover and cook on high for 3 hours.
- About 30 minutes before serving, uncover slow cooker. Sprinkle cheese on top of stuffed peppers. Cover and allow to cook another 20-30 minutes (the cheese will get melty). Serve warm and top with cilantro, sour cream, and jalapeños as desired.
Notes
***Preparation option: I have made this recipe two ways, I have prepared the these peppers two ways. The first option is to place the bell peppers in the slow cooker (as listed in the recipe. This is a no-fuss option and is great if you want to skip an extra step. However, the peppers are much more tender when prepared this way and very soft. If you prefer your peppers to be on the firmer side when served follow this suggestion:
Do not place peppers in the slow cooker. Add other ingredients (the quinoa, salsa, etc) and mix in the slow cooker. Follow same cooking time. 30 minutes before serving, place cut peppers on a baking sheet and bake for about 20 minutes at 400 degrees. Stuff the peppers with the quinoa mixture, top with cheese, and return to oven for 5-10 minutes until cheese is melty, then serve.
Do not place peppers in the slow cooker. Add other ingredients (the quinoa, salsa, etc) and mix in the slow cooker. Follow same cooking time. 30 minutes before serving, place cut peppers on a baking sheet and bake for about 20 minutes at 400 degrees. Stuff the peppers with the quinoa mixture, top with cheese, and return to oven for 5-10 minutes until cheese is melty, then serve.
Nutrition
Calories: 505 kcal, Carbohydrates: 68 g, Protein: 23 g, Fat: 17 g, Saturated Fat: 9 g, Cholesterol: 40 mg, Sodium: 1867 mg, Potassium: 1261 mg, Fiber: 14 g, Sugar: 14 g, Vitamin A: 6556 IU, Vitamin C: 213 mg, Calcium: 367 mg, Iron: 5 mg