Quinoa Stuffed Peppers

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Photos and recipe from PinchofYum.com

This is a meal you can whip up in a short amount of time and then toss in your crockpot right away or bag them to be stored in your freezer for an easy dinner at a later date. Either way, you won’t be sorry. And don’t skip the toppings – they round out the flavors to perfection!

 

Ingredients

FILLING:

  • 1 cup uncooked quinoa, rinsed
  • 1 14-ounce can black beans, drained
  • 1 14-ounce can refried beans
  • 1 1/2 cups red enchilada sauce
  • 1 pkg taco seasoning
  • 1 c. shredded cheese

STUFF INTO:

  • 6–8 large hollowed out fresh bell peppers

TOPPING IDEAS:

  • 1/2 c. shredded cheese (melt on top just before serving)
  • fresh cilantro avocado or guac
  • sour cream
  • hot sauce
  • fresh lime juice, etc.

Directions

PREP WORK:
Combine the ingredients for the filling in a bowl and mix well. Spoon mixture into the peppers.

TO COOK IN A CROCKPOT:
Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours.

TO FREEZE FOR LATER:
Place uncooked, stuffed peppers in a large freezer bag and seal. When ready to cook, place in a baking dish (frozen) and bake at 400 degrees for 1 hour 15 minutes, covered, or until heated through.

BEFORE SERVING:
Once cooked, no matter which way you choose, top with the last 1/2 c. of cheese and let it melt. Serve with the toppings of your choice and enjoy!

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