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Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

Before you jump to Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the industry experts, to clean up the surroundings we are all going to have to make some adjustments. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going a lot more green.

Even though it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. When you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. You might believe that you save energy by washing your dishes by hand, nonetheless that is certainly not true. A dishwasher is especially economical when it’s full before a cycle is going. By cool drying or even air drying the dishes besides heat drying them, you can increase the amount of money you save.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Natural living is something we can all do, without difficulty. Largely, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. To cook slow cooker stuffed bell peppers with quinoa, black beans, and corn you need 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. Get 4 red, orange, green or yellow bell peppers
  2. You need 1 cup chopped onion
  3. Provide 1 tbsp olive oil
  4. Take 1 tbsp minced garlic
  5. Take 1 cup cooked quinoa
  6. You need 15 oz can black beans, rinsed
  7. Prepare 1 roma tomato, seeded & diced
  8. Prepare 1 cup corn (frozen or freshly cut from the cob)
  9. Get 4 oz can diced green chiles (with liquid)
  10. Take 2 tbsp minced dry or fresh cilantro
  11. Provide 1/2 tsp cumin
  12. You need 1/2 tsp salt
  13. Use 1/4 tsp pepper
  14. Prepare 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
  15. You need 1 cup salsa
  16. Use 28 oz can or homemade enchilada sauce
Instructions to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. Trim a 1/2 inch from the top of each pepper. Discard the seeds and core. Remove the stem from the pepper tops and then finely chop the pepper tops. Add the chopped pepper tops, onion, and olive oil to a small saute pan and cook over medium heat until the peppers are soft and the onions are translucent, about 6 minutes. Add the minced garlic the last minute of cooking and cook until fragrant.
  2. In a large bowl combine the cooked vegetable mixture, 1 cup of the cheese, black beans, quinoa, corn, salsa, half of the cilanto, and spices. Stir well to combine. Pack the filling evenly into each bell pepper. - - https://cookpad.com/us/recipes/350354-how-to-cook-quinoa
  3. Pour enchilada sauce in the bottom of the slow cooker and place each pepper standing up in the bottom. Cover and cook until the peppers are tender, 3 to 4 hours on low depending on how crisp you like your peppers.
  4. Sprinkle the rest of the cheese evenly over the peppers, put the lid back on and cook until the cheese melts, about 5 minutes. Remove the peppers from the slow cooker and place on a serving dish. Drizzle with enchilada sauce from the pan and sprinkle with remaining chopped cilantro and extra cheese if desired.
  5. Enjoy!

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