About

By gpawilson

Ingredients

• 6 bell peppers
• 1 cup uncooked quinoa, rinsed
• 1 14 ounce can black beans, rinsed and drained
• 1 14 ounce can 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 Pepperjack cheese
• toppings! cilantro, avocado, sour cream, etc.

Details

Servings 6
Adapted from pinchofyum.com

Preparation

Step 1

Instructions
Cut the tops off of the peppers and scrape out the ribs and seeds.
In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
Pour ½ cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

Instructions