Slow Cooker Southwest Quinoa Stuffed Peppers Creme De La Crumb Step by step instructions. combine salad ingredients: in a large bowl, combine the cooked quinoa, bell pepper, diced tomatoes, corn, black beans and cilantro. (photo 2) make dressing: whisk together the dressing ingredients and fold into the quinoa salad, adding a generous amount of salt and pepper. (photo 1 & 3 4) fold in feta: carefully fold. Add ground beef (or preferred meat choice, see note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. saute over medium heat for 5 8 minutes until meat is browned and cooked through. stir in the black beans, corn, diced tomatoes, and green chiles. cook another 1 2 minutes.
Southwest Quinoa Stuffed Bell Peppers Aberdeen S Kitchen Slow cooker southwest quinoa stuffed peppers with bell peppers, quinoa, salsa, diced green chiles, black beans, yellow corn, garlic powder, salt, cumin, chili powder, shredded cheddar cheese, chopped cilantro, sour cream, jalapeños. Instructions. cut the tops off of the peppers and scrape out the ribs and seeds. in a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. fill each pepper with the quinoa mixture. pour 1 2 cup water into the bottom of a crockpot. place the peppers in the crockpot so they’re sitting in the water. Add rice, water, and tomatoes to the pan, give it a good stir, and bring to a boil. reduce to low, cover, and cook for 20 minutes, stirring occasionally. stir sausage and 1 2 cup of the cheese into the pan. spoon mixture into the baked peppers and top with remaining cheese. bake for 5 minutes or until cheese is melted. Add cooked rice (from above), chicken, cumin, chili powder, salt, diced tomatoes, corn, black beans, cilantro and ~⅓ of the jar of salsa; stir until well combined. pour another ~⅓ of the salsa into a slow cooker. slice a thin layer off the top of each bell pepper. remove seeds and inner membranes. stuff peppers with the chicken and rice.
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