Slow Cooker Quinoa-Stuffed Peppers Recipe
Quinoa is actually a seed, not a grain, and is considered a complete protein.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Slow Cooker Quinoa-Stuffed Peppers Recipe
Ingredients
Instructions
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Rinse quinoa under cold water.
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In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Cut the tops off the bell peppers and remove the seeds.
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In a skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
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Stir in tomato sauce, black beans, corn kernels, chili powder, cumin, paprika, salt, and pepper. Cook for 5 minutes.
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In a bowl, combine cooked quinoa and the mixture from the skillet.
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Stuff the bell peppers with the quinoa mixture.
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Place the stuffed peppers in a slow cooker.
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Cook on low heat for 4 hours.
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Sprinkle shredded cheese on top of the peppers and cook for an additional 10 minutes, until cheese is melted.
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Garnish with fresh cilantro before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 60g20%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
