Quinoa Black Bean Crockpot Stuffed Peppers
Total Time
4 hours 10 minutes
Prep Time
10 mins
Cook Time
4 hours
Rating
4.6 out of 5 stars
(56)
Ingredients
6 peppers
- 6 bell peppers
- 1 cup uncooked quinoa, rinsed
- 1 14-ounce can black beans, rinsed and drained
- 1 14-ounce can refried beans
- 1 1/2 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1 1/2 cups shredded Pepperjack cheese
- Toppings: cilantro, avocado, sour cream, etc.
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Preparation
Step 1
Cut the tops off of the peppers and scrape out the ribs and seeds.
Step 2
In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
Step 3
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.
Step 4
Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.
Step 5
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Chef's notes
My crockpot only fit four of the peppers so I had to bake the other two in the oven – I just put some water in the bottom of the pan, covered with foil, and baked for about 45 minutes at 400 degrees.
You can also keep the leftover filling for a day or two in the fridge.
A variation with spicy ground sausage (leaving out the refried beans and adding a pound of uncooked sausage) is also possible. They were equally great!
