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

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Eggs, would you believe, are great for helping you combat depression. Just be sure that you don't get rid of the egg yolk. When you want to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, specifically the egg yolks, are loaded with B vitamins. B vitamins can genuinely help you improve your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that dictate your mood. Eat an egg and feel happier!

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

The ingredients needed to prepare Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:

1. Get of red, orange, green or yellow bell peppers.
2. You need of chopped onion.
3. Prepare of olive oil.
4. Prepare of minced garlic.
5. Get of cooked quinoa.
6. You need of can black beans, rinsed.
7. Get of roma tomato, seeded & diced.
8. Get of corn (frozen or freshly cut from the cob).
9. Use of can diced green chiles (with liquid).
10. Get of minced dry or fresh cilantro.
11. Use of cumin.
12. Provide of salt.
13. Get of pepper.
14. You need of shredded sharp cheddar cheese (Monterrey Jack).
15. Take of salsa.
16. Take of 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!.

Cut the bottoms of the peppers if needed to help them stand up better. freshly ground black pepper. Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside. Bell peppers stuffed with ground beef, rice, and tomatoes can be made in the slow cooker for an NO need to cook your meat for Stuffed Peppers.just add cooled rice with raw meat mixture and I substitute quinoa for rice. Place the peppers into a deep baking dish and divide the filling evenly between the peppers.

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