These quinoa stuffed bell peppers are one of my favorite weeknight meals! They're super delicious and incredibly healthy. And the best thing is that they're made in the slow cooker and the recipe couldn't be any easier.
For the quinoa stuffed bell peppers:
6bell peppers (orange, yellow, and red)
1cupcooked black beans or kidney beans
2cupscanned diced tomatoes
1/2teaspoonsmoked paprika powder
2cloves of garlic, minced
red pepper flakes, to taste
salt, to taste
black pepper, to taste
green onions, cut into rings
fresh lime juice
fresh cilantro or parsley
Cut off the tops of green peppers; discard seeds and membranes. In a large bowl, combine the rest of the ingredients. Evenly divide the quinoa bean mixture into the bell peppers.
Fill some water (about 3/4 cup) in your slow cooker. Then put the filled bell peppers in the slow cooker. Cook for 3 hours on high or 6 hours on low.
Serve the quinoa stuffed peppers with some green onions, guacamole, fresh lime juice, and cilantro or parsley on top. They're also great with salsa!