Looking for a recipe that’s not only healthy but one that can easily be put in the crockpot for a convenient meal any time? Search no further – check out this Quinoa and Black Bean Stuffed Pepper recipe from Cigna!
Ingredients
6 bell peppers
1 cup uncooked quinoa, rinsed**
1 (14 oz) can black beans, rinsed and drained
1 (14 oz) can vegetarian refried beans
1 1/2 cups red enchilada sauce
1 tsp chili powder
1 tsp onion powder
1/2 tsp garlic salt
1 1/2 cups shredded pepper jack cheese
Toppings: cilantro, avocado, low-fat sour cream, etc.
Preparation
Cut the tops off 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 1/2 cup water into the bottom of a crock pot. Place the peppers in the crock pot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove the 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!
Note: If your crockpot is not big enough to accommodate all 6 peppers, bake in the oven with a little water in the bottom of the pan, covered with foil, for about 45 minutes at 400 degrees.
The leftover filling can be stored in the refrigerator for a day or two.
**Quinoa is the only plant source that is a complete protein, meaning it contains all the essential amino acids your body needs. With 8 grams of quality protein per cup, it is an excellent plant-based protein source for vegetarians and vegans.
