Slow Cooked Enchilada Quinoa Stuffed Peppers – CE
Green salad
  • Clean Eating
  • meatless, slow cooker
Slow Cooked Enchilada Quinoa Stuffed Peppers – CE
Green salad
  • Clean Eating
  • meatless, slow cooker
Servings:

Ingredients

Prep
  • 6 bell peppers any color
  • 1 C quinoa uncooked
  • 15 oz canned black beans
  • 15 oz refried beans
  • 1 1/2 C enchilada sauce
  • 1 t cumin
  • 1 t chili powder
  • 1 t onion powder
  • 1 t paprika
  • 1 C shredded Colby jack cheese
On Cooking Day
  • 1/2 C shredded Colby jack cheese
  • 1/4 C fresh chopped cilantro
  • 6 C salad greens
  • 3/4 C water

Instructions

To Assemble
  1. Chop tops off peppers and clean out seeds.
  2. Mix remaining ingredients in a large bowl.
  3. Fill each pepper with mixture and store in a large container with lid.
To Cook
  1. Place stuffed peppers in crock pot. Add water and cook on low for 6 hours.
  2. Top with cilantro and cheese and cook until cheese melts (about 10 minutes).
  3. Serve with green salad.

Ingredients

Prep
  • 6 bell peppers any color
  • 1 C quinoa uncooked
  • 15 oz canned black beans
  • 15 oz refried beans
  • 1 1/2 C enchilada sauce
  • 1 t cumin
  • 1 t chili powder
  • 1 t onion powder
  • 1 t paprika
  • 1 C shredded Colby jack cheese
On Cooking Day
  • 1/2 C shredded Colby jack cheese
  • 1/4 C fresh chopped cilantro
  • 6 C salad greens
  • 3/4 C water

Instructions

To Assemble
  1. Chop tops off peppers and clean out seeds.
  2. Mix remaining ingredients in a large bowl.
  3. Fill each pepper with mixture and store in a large container with lid.
To Cook
  1. Place stuffed peppers in crock pot. Add water and cook on low for 6 hours.
  2. Top with cilantro and cheese and cook until cheese melts (about 10 minutes).
  3. Serve with green salad.
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