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Wednesday, February 17, 2016

Southwestern Stuffed Peppers



I made these the other night for my family and they were a total hit! Not only was this such a simple dish to make, but you just stick them in the crockpot and they are done in time for dinner. Now what could be better than that?

Ingredients

  • 6 Bell Peppers
  • 1 cup uncooked Quinoa
  • 1 14 ounce can Black Beans, drained and rinsed
  • 1 14 ounce can fat free refried beans
  • 1 1/2 cups red enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1 1/2 cups shredded pepper jack cheese


Recipe

  • Cut the tops off of the peppers and scrape out the ribs and seeds.
  • In a large bowl, combine quinoa, beans, enchilada sauce, spices and 1 cup cheese. 
  • Fill each pepper evenly with the mixture.
  • Pour 1/2 cup water into the bottom of a crockpot
  • Place the peppers in the crockpot so they are sitting in the water.
  • Cook on low for 6 hours.
  • When they have finished cooking, remove the lid and sprinkle on additional cheese. Replace lid for a few minutes to allow the cheese to melt.
  • Serve with any toppings you like!

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