Description
Quinoa Black Bean Crockpot Stuffed Peppers are a delicious and nutritious meal that brings together wholesome ingredients for a satisfying dining experience. These vibrant bell peppers are filled with a hearty mixture of quinoa, black beans, and spices, all bathed in rich enchilada sauce. Perfect for busy weeknights or family gatherings, this easy-to-follow recipe requires minimal prep time and the convenience of slow cooking. Serve them topped with your favorite garnishes like avocado and cilantro for an added touch of flavor.
Ingredients
- 6 bell peppers
- 1 cup uncooked quinoa, rinsed
- 1 can (14 ounces) black beans, rinsed and drained
- 1 can (14 ounces) refried beans
- 1.5 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 0.5 teaspoon garlic salt
- 1.5 cups shredded Pepperjack cheese (or plant-based alternative)
- Toppings: cilantro, avocado, sour cream
Instructions
- Prepare the peppers by cutting off the tops and removing seeds.
- In a mixing bowl, combine quinoa, black beans, refried beans, enchilada sauce, spices, and 1 cup of cheese.
- Fill each pepper generously with the mixture.
- Place stuffed peppers upright in a crockpot with 0.5 cup water at the bottom.
- Cook on low for 6 hours or high for 3 hours.
- Add remaining cheese on top for melting just before serving.
Nutrition
- Serving Size: 1 stuffed pepper (about 250g)
- Calories: 360
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 25mg
Keywords: Fresh ingredients enhance flavor; opt for high-quality produce. Adjust spice levels based on your preference; taste the filling before stuffing. Consider variations by swapping black beans with pinto or kidney beans.