Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

• 4 red, orange, green or yellow bell peppers
• 1 cup chopped onion
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 cup cooked quinoa
• 15 oz can black beans, rinsed
• 1 roma tomato, seeded & diced
• 1 cup corn (frozen or freshly cut from the cob)
• 4 oz can diced green chiles (with liquid)
• 2 tbsp minced dry or fresh cilantro
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
• 1 cup salsa
• 28 oz can or homemade enchilada sauce

1. Trim a 1/2 inch from the top of each pepper.
2. Discard the seeds and core.
3. Remove the stem from the pepper tops and then finely chop the pepper tops.
4. Add the chopped pepper tops, onion, and olive oil to a small saute pan and cook over medium heat until the peppers are soft and the onions are translucent, about 6 minutes.
5. Add the minced garlic the last minute of cooking and cook until fragrant.
6. In a large bowl combine the cooked vegetable mixture, 1 cup of the cheese, black beans, quinoa, corn, salsa, half of the cilanto, and spices.
7. Stir well to combine.
8. Pack the filling evenly into each bell pepper.
9. Pour enchilada sauce in the bottom of the slow cooker and place each pepper standing up in the bottom.
10. Cover and cook until the peppers are tender, 3 to 4 hours on low depending on how crisp you like your peppers.
11. Sprinkle the rest of the cheese evenly over the peppers, put the lid back on and cook until the cheese melts, about 5 minutes.
12. Remove the peppers from the slow cooker and place on a serving dish.
13. Drizzle with enchilada sauce from the pan and sprinkle with remaining chopped cilantro and extra cheese if desired.
14. Enjoy!

red, onion, olive oil, garlic, quinoa, black beans, roma tomato, corn, green chiles, fresh cilantro, cumin, salt, pepper, cheddar cheese, salsa, enchilada sauce

Taken from cookpad.com/us/recipes/366661-slow-cooker-stuffed-bell-peppers-with-quinoa-black-beans-and-corn (may not work)