Quinoa Black Bean Crockpot Stuffed Peppers
Prep
10m
·
Cook
4h
·
Total
4h 10m
About This Recipe
This Quinoa Black Bean Crockpot Stuffed Peppers recipe combines fluffy quinoa, hearty black beans, and melty Pepperjack cheese, all stuffed into a sweet bell pepper and slow cooked to perfection. Top with your favorite toppings for a delicious vegetarian dish that's easy to make and full of flavor.
Ingredients
(Servings:
6)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories407kcal20%
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Fat16g24%
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Saturated Fat7g35%
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Carbohydrates54g18%
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Fiber10g40%
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Sugar12g24%
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Protein17g34%
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Cholesterol23mg7%
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Sodium993mg41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
My crockpot only fit four of the peppers so I had to bake the other two in the oven – I just put some water in the bottom of the pan, covered with foil, and baked for about 45 minutes at 400 degrees.
You can also keep the leftover filling for a day or two in the fridge.
I also made a variation of these with spicy ground sausage (I left out the refried beans and added a pound of uncooked sausage), and they were equally great! Bjork liked those ones better, being the meat guy in the family.
Freezer Meal Version
You can also keep the leftover filling for a day or two in the fridge.
I also made a variation of these with spicy ground sausage (I left out the refried beans and added a pound of uncooked sausage), and they were equally great! Bjork liked those ones better, being the meat guy in the family.
Freezer Meal Version
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