Slow Cooker Stuffed Bell Peppers



It's easy to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn, which is a healthy and tasty dish. The peppers get soft and tasty thanks to the rich flavors that the slow cooker adds. Great for a cozy dinner during the week!

Ingredients:
  • 6 large bell peppers, tops removed and seeds removed
  • 1 cup quinoa, rinsed
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheese optional, for topping

Instructions:

In a large mixing bowl, combine quinoa, black beans, corn, diced tomatoes, vegetable broth, cumin, chili powder, garlic powder, salt, and pepper

Mix well until evenly combined

Stuff each bell pepper with the quinoa mixture, pressing down gently to fill

Place stuffed bell peppers into the slow cooker

Pour any remaining quinoa mixture around the bell peppers in the slow cooker

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until bell peppers are tender

If desired, sprinkle shredded cheese over the stuffed bell peppers during the last 30 minutes of cooking

Once done, carefully remove stuffed bell peppers from the slow cooker and serve hot


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