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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn, frozen or canned - 1 small red onion, diced - 2 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped - Lime wedges for serving When you gather these ingredients, you set the stage for a tasty meal. Start with the bell peppers. They add color and nutrition. Choose red, green, yellow, or orange. Each has a unique taste. Next, you need quinoa. Rinse it well to remove any bitter taste. This grain is filling and packed with protein. Combine it with vegetable broth for flavor. Black beans are a must. They provide fiber and protein. Make sure to rinse them well to cut back on sodium. Corn adds sweetness and texture. You can use frozen or canned corn. Both work great. Onions and garlic bring depth to your dish. Dice the onion small so it mixes well. Mince the garlic for a strong flavor boost. Tomatoes add juiciness and freshness. Use canned or fresh, based on what you have. For seasonings, cumin, smoked paprika, and chili powder create warmth and flavor. Adjust salt and pepper to your taste. Finally, fresh cilantro and lime wedges brighten the dish. They add a refreshing finish. This recipe is not just easy; it's also healthy and satisfying. Check out the Full Recipe for detailed cooking steps! - Combine rinsed quinoa and vegetable broth in a saucepan. - Boil, then reduce heat and simmer for 15 minutes. Cooking quinoa is simple. Start by rinsing it well. This removes any bitterness. Then, mix it with vegetable broth. Boil the mixture on high heat. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes. After the time is up, remove the pot and fluff the quinoa with a fork. - Slice tops off and remove seeds from the bell peppers. - Place hollowed peppers upright in the slow cooker. Next, grab your bell peppers. You can use any color you like. Cut off the tops and remove the seeds. Make sure to hollow them out nicely. This creates a space for the stuffing. Stand the peppers up in your slow cooker. - Mix cooked quinoa with black beans, corn, and seasonings. - Stuff each bell pepper and add vegetable broth to the slow cooker. In a big bowl, combine your cooked quinoa with black beans, corn, and seasonings. Toss in diced red onion, minced garlic, diced tomatoes, salt, and pepper. Stir until it’s all mixed well. Now, take a spoon and fill each bell pepper with this tasty mixture. Press it down lightly to fit. Pour a bit of vegetable broth into the slow cooker. This helps steam the peppers. - Cover and cook on low for 6-8 hours or high for 3-4 hours. Now it’s time to cook! Cover the slow cooker with its lid. Set it to low for 6-8 hours or high for 3-4 hours. You want the peppers to become tender. Once done, carefully remove them. You can garnish with fresh cilantro and serve with lime wedges. Enjoy your meal! Prepping your ingredients saves time. I suggest cooking quinoa and chopping veggies the night before. This way, you can simply toss everything in the slow cooker in the morning. It makes your meal prep easy and stress-free. Want to mix things up? Add different spices like oregano or thyme. You can also switch up the beans. Try kidney beans or pinto beans for a new taste. This adds fun and keeps your meals fresh. Serve your stuffed peppers with a light salad. A fresh green salad adds crunch and balance. You can also add a dollop of yogurt on top. The creaminess of yogurt pairs well with the peppers. It enhances the dish and makes it even more satisfying. {{image_2}} You can mix things up with different stuffing options. Instead of quinoa, try brown rice or lentils. Both options add a nice texture and flavor. You can also add in vegetables like zucchini or spinach. This boosts nutrition and makes the dish even more colorful. If you like a little kick, consider spice level adjustments. You can add jalapeños or hot sauce for heat. Start with a small amount and taste as you go. This way, you control the spice to suit your taste. You can make this dish fit any diet. For a vegetarian version, stick with the quinoa and beans. If you want something heartier, add ground turkey or beef. This makes the meal filling and packed with protein. For the full recipe, check out Slow-Cooker Quinoa & Black Bean Stuffed Peppers. To store leftover stuffed peppers, place them in an airtight container. Make sure the peppers cool down to room temperature first. Once cool, seal the container and refrigerate. They will stay fresh for about three to four days. If you want to enjoy them later, I recommend labeling the container with the date. Freezing stuffed peppers is a great way to save meals for later. First, let the peppers cool completely. Wrap each pepper in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. You can freeze them for up to three months. When you are ready to eat, let them thaw overnight in the fridge before reheating. To reheat your stuffed peppers, you can use either the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warm. If using a microwave, place a pepper on a microwave-safe plate. Heat for 2-3 minutes, checking halfway. Enjoy your meal with ease! You can store cooked stuffed peppers in the fridge for about 3 to 5 days. Keep them in an airtight container to stay fresh. If you want to keep them longer, freezing is a great option. Stuffed peppers can last in the freezer for 2 to 3 months. When ready to eat, just thaw in the fridge overnight before reheating. Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers a day before. Store them in the fridge until you are ready to cook. You can cook them right from the fridge too. Just adjust the cooking time slightly if they are cold. If you want to swap quinoa, there are great options. You can use brown rice, farro, or barley as alternatives. For a protein boost, try lentils or chickpeas. These choices still give you a tasty and filling dish while changing the flavor and texture. Absolutely! These stuffed peppers are perfect for meal prep. They store well in the fridge and taste great reheated. Making a batch at once saves time during busy weeknights. You can easily grab a pepper for lunch or dinner. They are nutritious, filling, and packed with flavor, making them an ideal meal prep option. Check out the Full Recipe for step-by-step guidance! Slow-cooker quinoa and black bean stuffed peppers make a tasty and healthy meal. You learned the best ingredients, step-by-step preparation, and cooking methods. The variety of options lets you customize flavors and ingredients to suit your taste. These peppers are great for meal prep, ensuring easy dinners all week. Store the leftovers or freeze them for future meals. Enjoy the ease of making this dish and its rich flavors. Your next meal can be both simple and satisfying!

Slow-Cooker Flat Belly Foods

Discover the perfect meal with these Slow-Cooker Quinoa & Black Bean Stuffed Peppers! Bursting with flavors and packed with nutrition, these vibrant peppers are easy to make and ideal for a healthy dinner. Made with quinoa, black beans, and fresh veggies, this recipe is a must-try. Join us in the kitchen and learn how to create these delicious stuffed peppers that everyone will love. Click to explore the full recipe now!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn, frozen or canned

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until all the liquid is absorbed. Remove from heat and fluff with a fork.

    While the quinoa is cooking, prepare the peppers. Slice the tops off the bell peppers and remove the seeds and membranes. Place the hollowed peppers upright in your slow cooker.

      In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced red onion, minced garlic, cumin, smoked paprika, chili powder, diced tomatoes, salt, and pepper. Stir until well mixed.

        Carefully stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.

          Pour a small amount of vegetable broth (about 1/2 cup) into the bottom of the slow cooker to help steam the peppers.

            Cover and cook on low for 6-8 hours or on high for 3-4 hours until the peppers are tender.

              Once cooked, carefully remove the peppers. Garnish with fresh cilantro and serve with lime wedges.

                Prep Time: 15 mins | Total Time: 6-8 hours | Servings: 4

                  - Presentation Tips: Arrange the stuffed peppers on a vibrant serving platter. Drizzle with a little olive oil and a squeeze of fresh lime before serving to enhance the flavors and aesthetics.