Quinoa Black Bean Crockpot Stuffed Peppers Food

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BLACK BEAN, MUSHROOM & QUINOA STUFFED BELL PEPPERS



Black Bean, Mushroom & Quinoa Stuffed Bell Peppers image

Make and share this Black Bean, Mushroom & Quinoa Stuffed Bell Peppers recipe from Food.com.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 cups mushrooms, finely chopped
1 tablespoon chili powder
1 teaspoon salt
1 (15 ounce) can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon pure maple syrup
cilantro, chopped, for garnish

Steps:

  • In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
  • Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
  • Stir in the chili powder and salt.
  • Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
  • Meanwhile, preheat the oven to 350º F.
  • To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
  • Boil the peppers for 5 minutes, and then drain them.
  • When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
  • Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
  • Remove from oven; garnish with cilantro, and serve.

Nutrition Facts : Calories 359.4, Fat 6.4, SaturatedFat 0.9, Sodium 1174, Carbohydrate 64.5, Fiber 16.8, Sugar 14.3, Protein 16.9

QUINOA & BLACK BEAN STUFFED PEPPERS



Quinoa & Black Bean Stuffed Peppers image

If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! -Cindy Reams, Philipsburg, PA

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups water
1 cup quinoa, rinsed
4 large green peppers
1 jar (16 ounces) chunky salsa, divided
1 can (15 ounces) black beans, rinsed and drained
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.

Nutrition Facts : Calories 393 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 774mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 10g fiber), Protein 18g protein.

CROCK POT BLACK BEAN STUFFED BELL PEPPERS



Crock Pot Black Bean Stuffed Bell Peppers image

Make and share this Crock Pot Black Bean Stuffed Bell Peppers recipe from Food.com.

Provided by janem123

Categories     Black Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium onion, finely chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
6 tall green bell peppers, seeded and cored
1 cup reduced-fat monterey jack cheese, grated
1 cup salsa
1/2 cup nonfat sour cream

Steps:

  • In a medium skillet, saute onion unti golden. Season with the cayenne pepper, oregano, cumin, and chili powder.
  • Transfer sauteed onions to a medium mixing bowl. Mash half of the black beans with the sauteed onions. Mix in the remaining beans.
  • Place the bell peppers in the crock and spoon the black bean mixture into the bell peppers.
  • Sprinkle the cheese over the filled peppers. Pour the salsa over the cheese.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Serve each pepper with a dollop of sour cream.

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