Slow Cooker Stuffed Peppers

Stuffed peppers are believed to have originated in Spain and have been enjoyed in various cuisines around the world.

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: 13.

Print Recipe

Medium

Slow Cooker Stuffed Peppers

Cooking Method: Slow cooking Cuisine: American Courses: Dinner, Main Dish Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 240 min Rest Time 10 min Total Time 4 hrs 30 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 piece Bell peppers
• 1 cup Quinoa
• 1 can Black beans
• 1 cup Corn
• 1 medium Onion
• 2 clove Garlic
• 1 cup Tomato sauce
• 1 cup Cheddar cheese
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Cut the tops off the bell peppers and remove the seeds.
2. In a large bowl, combine cooked quinoa, black beans, corn, diced onion, minced garlic, tomato sauce, cheddar cheese, cumin, chili powder, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture.
4. Place the stuffed peppers in the slow cooker.
5. Cook on low for 4 hours.
6. Allow the peppers to rest for 10 minutes before serving.
7. Garnish with fresh cilantro.
8. Enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 40g14%

Sugars 10g

Protein 15g30%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.