Mouth Watering Quinoa Black Bean Stuffed Peppers
quinoa black bean stuffed peppers
These quinoa black bean stuffed peppers make a delicious quick dinner meal, with tons of flexibility to modify how you see fit. Enjoy!
5 bell peppers, cut open, seeds removed
1 cup quinoa
1 14-ounce can black beans, drained
1 14 ounce can refried beans
1 cup enchilada sauce
2/3-3/4 14-ounce can corn, drained
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic salt
optional: 1 cup Mexican cheese or favorite cheese
fresh lime juice
1 ripe avocado, sliced
1/2 cup Mexican cheese
Instructions for Slow Cookers:
Remove tops of peppers and scrape out seeds and insides.
Combine quinoa (uncooked), beans, corn, sauce, spices, and cheese.
Fill peppers with quinoa/ bean mixture.
Put small layer of water ( about 1/2 cup) in crock pot and set stuffed peppers onto of water. Cover with crockpot lid and cook on low for 6 hours, or high for 2.5-3 hours.
Put desired toppings on top of peppers.
Instructions for Oven:
Preheat oven to 400 degrees F, lightly grease baking dish.
Bring quinoa and water (or vegetable stock) to a boil in medium saucepan. Once boiling, cover with lid and reduce heat to simmer.
When quinoa is fully cooked ( about 15 minutes), let cool and transfer to large mixing bowl.
Mix quinoa with all ingredients listed in “Pepper” list. Combine well.
Stuff peppers with mixture.
Put peppers in greased pan. Cover with aluminum foil and bake for 30 minutes.
Uncover peppers, and baked for an additional 10-15 minutes, or until peppers are slightly golden and soft.
Add desired toppings
Refrigerate left over peppers and serve within 4 days of cooking. Also can add ground turkey, chicken, or beef to mixture if desired.
Find more great healthy eating inforomation from Kelsey Beckmann RD, LDN at her website Meteor Nutrition!