Quinoa Black Bean Crockpot Stuffed Peppers (With Video)
These Quinoa Black Bean Crockpot Stuffed Peppers topped with cilantro, Pepperjack cheese, sour cream, and avocado are making Monday dinners everywhere just a little more wonderful.
1. They’re meatless.
2. The prep – if you can even call it prep – is incredibly easy, like any good crockpot meal should be. No chopping, no pre-cooking, nada.
3. You can top them with all your favorite things in the worrrrrld, which makes them ultra pretty for something that’s coming from a crockpot.
4. The nutrition factor here is right on! Protein, fiber, and veggies, oh my. If you want to get extra-healthy, just omit or reduce the cheese – we’ll all cry a few tears for you, but you just go ahead and do what you want to do, friend.
A few other things that are making me happy on this Quinoa Black Bean Crockpot Stuffed Peppers Monday –>
The Minnesota Twins! Well, not so much the Twins, like, actually playing baseball, but more like me going to the Twins home opener at Target field this afternoon to a) sit in the perfect, golden spring sun, and b) sample all the best food in the baseball park lands. Seriously, Target field knows what kind of food the Minnesotans love and they deliver.
The food choice is always a huge decision for me when we go to games. There are so many good options that you can get complete analysis paralysis, and worst case scenario – you make a sloppy, poorly planned food order that you regret two bites in. UGH. The pain.
I am debating right now between a golden brown, melty cheese Cuban sandwich with pickles // crispy deep fried walleye and chips // Kramarczuk’s polish sausage with sauerkraut (that kraut! it’s definitely at least 10% weird, but I don’t even care because oh, that wonderful acidic tang) // Minnesota crispy belly bacon w/ jalapeno jelly & vinegar slaw. No, serious. This is Minnesota Twins ballpark food. #proud
Minnesota friends – anyone else going to the opener today? Also: I would not be mad if you gave me all your best food recommendations for Target field. TEAMWORK.
These Quinoa Black Bean Crockpot Stuffed Peppers can be made with or without meat – all with simple pantry ingredients! Minimal prep, awesome taste.
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.
Instructions
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.
NOTES
My crockpot only fit four of the peppers so I had to bake the other two in the oven – I just put some water in the bottom of the pan, covered with foil, and baked for about 45 minutes at 400 degrees.
You can also keep the leftover filling for a day or two in the fridge.
I also made a variation of these with spicy ground sausage (I left out the refried beans and added a pound of uncooked sausage), and they were equally great! Bjork liked those ones better, being the meat guy in the family.
Nutrition Facts
Serves 6
Calories Per Serving: 393
% Daily Value
5% Total Fat 3.4g
8% Cholesterol 25mg
41% Sodium 996mg
17% Total Carbohydrate 50.5g
Sugars 7.3g
42% Protein 21g
23% Vitamin A 344µg
270% Vitamin C 162.1mg
Video: https://youtu.be/BQAcmsiA1po
Source: https://pinchofyum.com/quinoa-black-bean-crockpot-stuffed-peppers
