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Crockpot Stuffed Peppers

Crockpot Stuffed Peppers
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Thank you isabel eats for the recipe!

Ingredients

  • 1 lb. ground beef

  • 1 15-oz. can black beans (drained and rinsed)

  • 1 + ½ cups shredded cheese

  • 1 cup uncooked quinoa

  • 2 Tbsp tomato paste

  • 1 Tbsp chili powder

  • 1 tsp ground cumin

  • 1 tsp coarse kosher salt

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp paprika

  • ¼ tsp dried oregano

  • 6 large bell peppers (tops and stems removed)

  • Chopped cilantro (for topping)

  • Sour cream (for topping)

Instructions

  1. Pour ½ cup of water into a large 6-quart slow cooker and set it aside. 

  2. In a large bowl, add the ground beef, black beans, 1 cup shredded cheese, uncooked quinoa, tomato paste, chili powder, ground cumin, salt, garlic powder, onion powder, paprika, and dried oregano. Mix everything together until just combined. 

  3. Spoon the mixture into each bell pepper until it’s completely packed to the top. 

  4. Transfer the bell peppers to a slow cooker and cover on low for 6 hours or on high for 3 hours.

  5. Uncover, top the peppers with the remaining ½ cup shredded cheese, and cover for 10 more minutes to melt the cheese. 

  6. Top with chopped cilantro and sour cream and serve immediately.

Find it online: https://shesafullonmonet.com/fall-slow-cooker-recipes/