quinoa black bean crock-pot stuffed peppers
ingredients:
6 bell peppers
1 cup uncooked quinoa, rinsed
1 14 ounce can blacked beans, rinsed and drained
1 tbs of tomato paste
1 1/2 cups of red enchilada or taco sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 1/2 cups shredded cheese
Toppings! Cilantro, avocado, sour cream etc.
directions:
1 cup uncooked quinoa, rinsed
1 14 ounce can blacked beans, rinsed and drained
1 tbs of tomato paste
1 1/2 cups of red enchilada or taco sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 1/2 cups shredded cheese
Toppings! Cilantro, avocado, sour cream etc.
directions:
- Cut the tops off of the peppers and scrape out the ribs and seeds.
- In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
- Pour ½ 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.
- Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.
(The recipe is from: pinchofyum.com)
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