Slow Cooker Quinoa Stuffed Peppers

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Whenever I think the word "quinoa" (pronounced keen-wah), I think it to the tune of Outkast's "Hey Ya!" And if that's wrong, I don't want to be right.

One, two, three!
My peppers don't make a mess
Cause they cook real slow
This I know fo sho!

But are they really tasty
This is a recipe you cannot ignore
Don't try to fight the eating
Because the cheese alone is callin' my name now
Thank God for beans and sauce
For making peppers better
Let's sing it now:

Quinoa! Quinoa!

Yep, so there's a glimpse into my head that you can't take back. You're welcome!

Unrelated to quinoa...or peppers...or a recipe: Remember that cat I talked about awhile back? We named her Totoro. From the movie My Neighbor Totoro.

See the resemblance? Uncanny, I tell ya. Anyhow, I feel compelled to mention that Totoro tends to sleep on my lap while I edit videos and write blog posts. It's pretty cute, really. In fact, as I write this, she's twitching her mouth and feet as she chases dream mice. Sometimes she kitty drools on me. It's weirdly adorable.

My Neighbor Totoro    Totoro

And, now that I have sung you a breath-taking rendition of "Quinoa!" and filled you in on all things cat related, let's get to the food portion of this post!

I disliked stuffed peppers when I was a kid. Not because of what was in them {rice, tomato sauce and beef? I could handle that} but because of the green peppers all those fillings resided in.

As an aside, stuffed peppers were not as bad as lima beans, which hold the title of Most Hated Kaylie Food. While I would eat the stuffed peppers, leaving the worst part - the pepper - for last and then choking it down, lima beans were a different breed. Those were put in the mouth, then either carefully spit into a napkin or I excused myself to use the bathroom and flushed the mouthful. Rest assured, you will never see a lima bean recipe on this website.

Back to the point though {woooeeee am I ramble-y today!}: I'm still not a huge fan of green peppers, though they have their place in the pepper hierarchy...at the bottom, and I don't eat meat sooooooo traditional stuffed peppers are out of the running as a dinner in my household.

But alas, a recipe from Pinch of Yum recently called out to me like a sweet chorus of angels (or was it Outkast? Hard to tell!). Vegetarian stuffed peppers? In a slow cooker?! And I can use any peppers I desire?!?! As you can see, my need to make these Slow Cooker Quinoa Stuffed Peppers escalated quickly.

Then I made them and ate them all and rubbed my tummy happily. Now you can, too! My slightly modified version, complete with video is below.

Ingredients

  • 1 can black beans, drained and rinsed
  • 3/4 cup quinoa, rinsed
  • 1 can refried beans
  • 1 cup red enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1 cup pepper jack or Mexican shredded cheese {plus some for sprinkled melty bits!}
  • 8 peppers, with tops removed and cleaned of seeds

Directions

  1. Mix all of the ingredients (minus the peppers!) together.
  2. Spoon the bean mixture into the peppers.
  3. Add 1/2 cup of water to the slow cooker and place the peppers inside. My slow cooker only fits four at a time, so you can either cook it in two batches or put the mixture in the refrigerator for up to a week, then make a second batch.
  4. Cook for three hours on high.
  5. Remove the lid and sprinkle cheese over the peppers. Replace lid and cook 5-10 more minutes, until cheese has melted.

These do a-okay reheated. AMAZING? No, but definitely still tasty, even if their appearance gets knocked down a notch.

I like to do a bunch of cooking on the weekend and then reheat during the week, so that's the route I chose. Because, ummmm, lazy. But you do you, ya know? YOU do YOU.

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