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Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

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Be sensible when you do your grocery shopping. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a busy grocery store or sit in a long line at the drive thru at the end of your day. You want to get home quickly and have something good. Your house should be filled with healthy foods and ingredients. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a whole lot of things that contribute to your getting healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being intelligent about the selections you make each day is a start. Getting as much exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about slimming down. It is more about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. You can cook slow cooker stuffed bell peppers with quinoa, black beans, and corn using 16 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. Provide 4 red, orange, green or yellow bell peppers
  2. Provide 1 cup chopped onion
  3. Take 1 tbsp olive oil
  4. Take 1 tbsp minced garlic
  5. Prepare 1 cup cooked quinoa
  6. Prepare 15 oz can black beans, rinsed
  7. Get 1 roma tomato, seeded & diced
  8. Provide 1 cup corn (frozen or freshly cut from the cob)
  9. Use 4 oz can diced green chiles (with liquid)
  10. Take 2 tbsp minced dry or fresh cilantro
  11. Get 1/2 tsp cumin
  12. Get 1/2 tsp salt
  13. Prepare 1/4 tsp pepper
  14. Get 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
  15. Take 1 cup salsa
  16. Prepare 28 oz can or homemade enchilada sauce
Instructions 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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