Bell Peppers Stuffed with Quinoa, Black Beans and Corn

Here, this old-fashioned favorite has been given a modern Tex-Mex update with a stuffing of quinoa, black beans, chili powder, plenty of fresh cilantro and sweet corn kernels. For a vegan version of this easy slow-cooker recipe, leave out the cheese.

 

Bell Peppers Stuffed with Quinoa, Black Beans and Corn

 

Ingredients

 

• 1 cup (6 oz./185 g) quinoa, rinsed
• Kosher salt and freshly ground pepper
• 6 or 7 red, yellow or orange bell peppers, about 2 lb. (1 kg) total weight
• 1 can (15 oz./425 g) black beans, drained and rinsed
• 1 cup (6 oz./185 g) fresh or frozen corn kernels
• 1 cup (8 oz./250 g) store-bought tomato salsa
• Grated zest of 1 lime, plus 1 lime, cut into 6 or 7 wedges, for serving
• 3 Tbs. fresh lime juice
• 1 Tbs. chili powder
• 1 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 cup (4 oz./125 g) shredded Monterey jack cheese
• 1/4 cup (1/2 oz./15 g) chopped fresh cilantro, plus more for garnish
• Olive oil for brushing

Directions

 

1. In a saucepan, combine the quinoa, 2 cups (16 fl. oz./500 ml) water and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to low, cover and cook for 15 minutes.

 

2. While the quinoa cooks, trim the peppers. Cut off the stem end of each pepper, then remove the core and seeds. Use a spoon to scrape away the ribs. Each pepper should be cup shaped and intact, and all of the peppers should fit together upright in a single layer in a slow cooker.

 

3. When the quinoa is ready, remove from the heat, uncover, stir to fluff the grains, then transfer to a bowl. Add the black beans, corn, salsa, lime zest, lime juice, chili powder, cumin, onion powder, garlic powder and 1/2 tsp. each salt and pepper to the quinoa and stir to combine. Stir in 1/2 cup (2 oz./60 g) of the cheese and the cilantro.

 

4. Brush the inside of a slow cooker with oil. Stuff the peppers with the quinoa mixture, dividing it evenly and filling them full. Arrange the peppers in a single layer in the slow cooker. Cover and cook on low for 3 hours.

 

5. Top each pepper with the remaining 1/2 cup (60 g) cheese, dividing it evenly. Re-cover and cook on the low setting for 1 hour longer. The peppers should be tender when pierced with a knife, the stuffing should be heated through, and the cheese should be melted.

 

6. Carefully remove the peppers from the slow cooker, garnish with cilantro and serve. Serves 6 to 7.

 

 

 

 

 

Discover the secrets to making the most of your slow cooker with
Everyday Slow Cooking, by Kim Laidlaw.