Slow Cooker Stuffed Peppers
This cheesy, satisfying dinner is perfect for busy weeknights!
Recipe - UPTOWN MINNEAPOLIS
Slow Cooker Stuffed Peppers
0
Servings6
Cook Time8 Minutes
Ingredients
4 large bell peppers (any color)
½ cup salsa
1 (15-ounce) can black beans, drained and rinsed
½ cup corn
1 small onion, chopped
2 cups cooked quinoa
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon pepper
1 cup shredded pepper Jack or cheddar cheese
â…“ cup water
Directions
- Spray a 6-quart slow cooker with cooking spray to make cleanup easier.
- Cut the tops off the peppers and remove the seeds and membranes. Rinse peppers.
- In a mixing bowl, combine the salsa, beans, corn, onion, quinoa, spices and cheese. Divide mixture evenly among peppers.
- Pour water into slow cooker; stand peppers upright in cooker.
- Cover and cook on low heat for 6 hours or high heat for 3 hours until peppers are tender. Carefully remove them with serving spoons.
TIP: Serve with chopped cilantro, sliced avocado and sour cream.
TIP: Add cooked ground beef or sausage for a meat-lovers version.
TIP: Add chopped pineapple or peaches for a surprise flavor twist.
0 minutes
Prep Time
8 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Premium Green Bell Peppers, 0.5 Pound
$1.85 avg/ea$3.69/lb
L&B Mild Fresh Salsa, 14 Ounce
$8.19$0.58/oz
Bush's Best Black Beans, 15 Ounce
$2.03$0.14/oz
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
Vidalia Yellow Sweet Onions, 1.25 Pound
$3.11 avg/ea$2.49/lb
L&B Organic Tricolor Quinoa, 1 Pound
$4.59$4.59/lb
L&B Sweet California Paprika, 2.1 Ounce
$6.39$3.04/oz
L&B Ground Cumin, 1.7 Ounce
$6.69$3.94/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.39$4.20/oz
L&B Jalapeno Jack Cheese, 0.5 Pound
$3.50 avg/ea$6.99/lb
L&B Spring Water, 20 Ounce
$1.09$0.05/oz
Directions
- Spray a 6-quart slow cooker with cooking spray to make cleanup easier.
- Cut the tops off the peppers and remove the seeds and membranes. Rinse peppers.
- In a mixing bowl, combine the salsa, beans, corn, onion, quinoa, spices and cheese. Divide mixture evenly among peppers.
- Pour water into slow cooker; stand peppers upright in cooker.
- Cover and cook on low heat for 6 hours or high heat for 3 hours until peppers are tender. Carefully remove them with serving spoons.
TIP: Serve with chopped cilantro, sliced avocado and sour cream.
TIP: Add cooked ground beef or sausage for a meat-lovers version.
TIP: Add chopped pineapple or peaches for a surprise flavor twist.