Slow Cooker Stuffed Bell Peppers

Stuffed bell peppers have long been celebrated as a versatile and nutritious meal option that appeals to a wide range of dietary preferences. These vibrant vessels not only look inviting on the plate but also offer a canvas for a variety of fillings, making them suitable for those who are vegetarian, vegan, gluten-free, or simply looking to incorporate more whole foods into their diet. Today, we’ll focus on a delightful and healthful recipe: Savory Spinach and Quinoa Slow Cooker Stuffed Bell Peppers. This dish combines the earthiness of quinoa and spinach with the natural sweetness of bell peppers, creating a satisfying meal that is as delicious as it is wholesome.

Discover the joy of cooking with these Savory Spinach and Quinoa Slow Cooker Stuffed Bell Peppers! This nutritious recipe features colorful bell peppers packed with quinoa, spinach, black beans, corn, and diced tomatoes. Perfect for busy families, simply prep your ingredients, let the slow cooker do the work, and enjoy a hearty, flavorful meal. Versatile and healthy, it’s an ideal choice for vegetarian, gluten-free, and whole food diets. Treat yourself and your loved ones to a deliciously wholesome dinner!

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup fresh spinach, chopped

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish (optional)

Instructions

Prepare the Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Set aside.

Cook the Quinoa: In a medium-sized saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat.

Mix the Filling: In a large mixing bowl, combine the cooked quinoa, chopped spinach, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir until well combined.

Stuff the Peppers: Generously spoon the quinoa mixture into each bell pepper, pressing down slightly to ensure they're filled completely.

Prepare the Slow Cooker: Place the stuffed peppers upright in the slow cooker. If necessary, add a splash of vegetable broth at the bottom of the slow cooker to help with moisture and flavor.

Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender.

Add Cheese: During the last 15 minutes of cooking, sprinkle shredded cheese on top of each pepper and cover until the cheese is melted and bubbly.

Serve: Carefully remove the peppers from the slow cooker. Garnish with fresh cilantro if desired, and serve hot.

Prep Time, Total Time, Servings: 20 minutes | 7 hours | 4 servings