Quinoa Black Bean Crockpot Stuffed Peppers
Ingredients
- 6 bell peppers
- 1 cup uncooked quinoa
rinsed
- 1 14 ounce can black beans
rinsed and drained
- 1 14 ounce can refried beans
- 1 1/2 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1 1/2 cups shredded Pepperjack cheese
- toppings! cilantro
avocado, sour cream, etc.
Directions
- 1
Cut the tops off of the peppers and scrape out the ribs and seeds.
- 2
In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
- 3
Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
- 4
Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.
Quinoa Black Bean Crockpot Stuffed Peppers
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Rating Breakdown
About this Recipe
Craving a wholesome, comforting meal that practically makes itself? These Quinoa Black Bean Crockpot Stuffed Peppers deliver hearty flavor with minimal effort, perfect for busy weeknights.
This recipe shines by transforming simple pantry staples into a satisfying dish, leveraging the magic of your crockpot. The blend of savory black beans, creamy refried beans, and nutty quinoa creates a deeply flavorful filling that comes together with incredible ease, making delicious results accessible to any home cook.
Get ready for tender bell peppers brimming with a robust, Mexican-inspired filling. You'll savor the hearty texture of quinoa and black beans, complemented by the richness of refried beans and a subtle warmth from cumin, chili powder, and onion powder. Topped with melted Pepperjack cheese, each bite is a perfect balance of savory and subtly spicy, ready to be adorned with fresh cilantro, creamy avocado, or a dollop of sour cream. These peppers offer a truly comforting and satisfying experience.
Customization & Variations
- Add protein: The beauty of this recipe is its versatility; easily incorporate cooked ground beef, turkey, or shredded chicken into the quinoa and bean mixture for a meatier version.
- Cheese swaps: While Pepperjack adds a lovely kick, feel free to use Monterey Jack, cheddar, or a Mexican blend for a milder flavor.
- Spice level: Adjust the chili powder and cumin to your preference, or add a pinch of cayenne for extra heat.
- Enchilada sauce: Experiment with green enchilada sauce for a different flavor profile.
These crockpot stuffed peppers are an ideal centerpiece for a cozy family dinner, especially when you need a nourishing meal without fuss. Serve them simply as they are, letting the vibrant toppings like fresh cilantro and creamy avocado enhance every bite.