April 11, 2014 by healthwisehome
Happy Friday, everyone! If you follow the Health Wise Home facebook page you may already know that we are in the middle of a kitchen remodel. We have officially been without a working kitchen (not even a kitchen sink!) for 8 days now, but let me tell you, it seems like it has been months. I knew that I spent a lot of time in the kitchen before we began this process, but I really didn’t fully appreciate even the most basic conveniences of a working kitchen until now. I. Miss. My. Kitchen. Sink!
Needless to say, there have been some pretty “creative” dinners in our house over the past week and the grill and my crock pot have become my new best friends. Earlier this week I decided to give stuffed peppers a try in the crock pot. I found several different recipes, switched and added a little here and there, and came up with these Black Bean and Quinoa Stuffed Peppers. Like so many of the recipes that I share, this recipe is extremely versatile. You can add in some of your favorite veggies and switch out the quinoa for brown rice or another favorite grain (yes, I know that quinoa is not really a grain!). I had some frozen organic corn sitting in my freezer that I had been wanting to get rid of, so I threw it into this recipe. I think that mushrooms would be a great addition, too. The best thing about this recipe is that it is super easy to make and it only requires a few hours in your crock pot to cook. And, everyone in our house ate theirs! If you give it a try, let me know what you think!
Black Bean and Quinoa Stuffed Peppers
- 1/2 to 3/4 cups uncooked quinoa (make sure that you rinse it well first)
- 1 can (14 ounces) black beans, rinsed and drained (Look for BPA free brands)
- 3/4 tps salt
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1 small onion, chopped
- 1/2 cup organic frozen corn
- 6 bell peppers (I used red, green, and yellow) * save pepper tops to chop and add into stuffing
- 2 tablespoons fresh cilantro, chopped
- mushrooms, chopped (I didn’t have any on hand, but I think that they would be delicious mixed into this recipe)
- Cut the tops off of your peppers and remove the seeds and membranes. Save the pepper tops to chop and add into your filling
- Add about 1 inch of water into the bottom of your crock pot
- In a large bowl, stir together all of the ingredients (except for the water)
- Generously fill each pepper with the quinoa mixture and place the stuffed peppers in the bottom of your crock pot.
- Cover your crock pot and cook on HIGH for about 2 hours or LOW for about 3-4 hours. Occasionally check to make sure that there is still some water left in the bottom of your crock pot.
- Carefully remove the stuffed peppers and enjoy!
* Cooking times may vary depending your individual crock pot.
* We tend to shy away from dairy, but you could sprinkle some grated cheese on top of the peppers before serving.