I admit it,
am was not a fan of stuffed peppers.
I think it stems from scars for my childhood…
crunchy, under cooked rice.
But, this recipe changed my mind.
And, I can tell you, we will have it again,
with a few additions … my wheels started turning after my first bite!
Oh, and these are vegetarian, so they work for a Meatless Monday dish too!
Stuffed Peppers in the Slow Cooker
- 4 red bell peppers
- 1 cup uncooked quinoa, rinsed
- 1 can black beans, rinsed and drained
- 1 can refried beans
- 1 can red enchilada sauce
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1 1/2 cups shredded mexi cheese
- various toppings (cilantro, sour cream/greek yogurt, etc)
Cut the tops off the peppers and scoop 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 1/4 cup water (or a little less) in the bottom of the crock. Place the peppers in the crock, sitting in the window. Cover and cook on low for 6 hours or high for 3 hours. Serve topped with remaining cheese, sour cream, fresh cilantro, etc.
I think next time I may try adding in some corn, cilantro and chopped onions to the quinoa mixture.