Simple Slow Cooker Black bean & Quinoa stuffed pepeprs
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 186.4
- Total Fat: 4.3 g
- Cholesterol: 10.0 mg
- Sodium: 249.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 7.9 g
- Protein: 10.4 g
IntroductionI adapted this recipe from other stuffed pepper recipes, essentially substituting the ingredients I like and have on hand to take advantage of the peppers from my garden. In this case I had cooked quinoa the day before, added black beans, shredded cheddar, diced tomatoes and chili powder. I adapted this recipe from other stuffed pepper recipes, essentially substituting the ingredients I like and have on hand to take advantage of the peppers from my garden. In this case I had cooked quinoa the day before, added black beans, shredded cheddar, diced tomatoes and chili powder.
4 medium green, red, and/or yellow sweet peppers (or whatever you have on hand)
1 cup canned black beans, rinsed (1/2 a can - or whatever you have on hand)
1 cup cooked quinoa (1/4 cup dry, or your preferred grain on hand)
1/2 cup shredded cheddar cheese (or whatever you have on hand!) Keep an additional 1/2 cup for garnish/melting on later
1 15 ounce can tomatoes (I used petite diced tomatoes - that I had on hand; 1 cup mixed in, 1 cup poured in later)
1 tsp (or a dash) of chili powder
This is seriously simple, and use what you have on hand. It's a slow cooker recipe - experiment! I welcome constructive comments and suggestions, especially for spices/flavor as that's a weak point for me (I'm clearly no chef! Or even cook).
2. In a medium bowl, stir together beans, quinoa, 1 cup tomatoes and 1/2 cup of the cheese
3. Spoon into peppers. Pour remaining tomato sauce into the bottom of a 5- or 6-quart slow cooker. (I should've done it in this order, but reversed it with peppers in first and trying to drop remaining tomatoes in the spaces). Place peppers, filled sides up, in slow cooker.
4. Add a dash of chili powder or desired spice. Also add a bit more cheese and/or replace pepper tops if desired.
5. Cover; cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.
6. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.
Serving Size: 1 pepper
Number of Servings: 4
Recipe submitted by SparkPeople user DEARFACE.