Quinoa Black Bean Stuffed Peppers
Ingredients:
- 2 lb Bell Peppers 6 bell peppers
- 1 c Quinoa uncooked, rinsed
- 14 oz Canned Black Beans rinsed and drained
- 14 oz Refried Beans 1 can
- 0.5 c Red Enchilada Sauce
- 1 tsp Cumin ground
- 1 tsp Chili Powder
- 1 tsp Onion Powder
- 0.50 tsp Garlic Salt
- 0.5 c Pepper Jack Cheese
Instructions:
- Cut the tops off of the peppers and scrape out the ribs and seeds.
- In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese.
- Fill each pepper with the quinoa mixture.
- Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
Notes
Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.
Nutrition
Calories: 453kcal | Carbohydrates: 71g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1601mg | Potassium: 1056mg | Fiber: 19g | Sugar: 14g | Vitamin A: 7690IU | Vitamin C: 292.9mg | Calcium: 213mg | Iron: 6.4mg
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