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Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

Before you jump to Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

Most of us have a pretty good idea about exactly what healthy eating is: plenty of fruits and vegetables and not as much fat and sugar. Nevertheless, in regards to kids, knowing what is healthy is simply the start. And even if you shop’healthy' it doesn’t imply your child will eat it.

There is hope. Children need some extra encouragement and advice alongside some of these strategies your kid is guaranteed to consume healthy.

Be a gatekeeper.

It’s very likely that the simplest way to get your kids to eat healthy is to eliminate the less-healthy choices. Take control over what foods and snack choices are in your home. If a kid is hungry they will eat it if there isn’t an alternative. Perhaps you have heard of a child starving to death since his parents wouldn’t feed him potato chips?

Keep healthy meals in sight.

As for those less-than-good-for-you foods, maintain them high cabinets and from your kid’s reach. Arrange your refrigerator and cabinets to ensure healthy foods will be the first foods that you see. In the event you decide to have some unhealthy choices in the house keep them from sight and also you and your children will be much less inclined to choose them as a option.

Make healthy food convenient.

Wholesome foods, particularly fruits and vegetables require little preparation which is very good for your’starving' child and you. You could not be aware of how a lot more fruits and vegetables that your child will eat simply by using them visible and easy to grab.

Make learning about meals fun.

Select a vegetable garden for a family project and put your kid in charge of watering and picking the ripe vegetables. Kids that are involved are more likely to be a willing participant during the eating process.

Keep Your Eye on Portion dimensions.

Parents often stress over how much their children should be eating. Whether you’re trying to have a discerning eater to have a bite of anything green or limit the amount of dessert that your sweet-toothed kid needs watching portions is essential. Knowing the size of a healthy portion will give you some essential perspective.

Set a healthy example.

Remember that eating meals together is not only a great way to catch up in your household day it is also the perfect time to role-model healthy eating habits. Kids learn by watching their parents…That’s food for thought!

We hope you got insight from reading it, now let’s go back to slow cooker stuffed bell peppers with quinoa, black beans, and corn recipe. To cook slow cooker stuffed bell peppers with quinoa, black beans, and corn you only need 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. Prepare 4 red, orange, green or yellow bell peppers
  2. Provide 1 cup chopped onion
  3. Provide 1 tbsp olive oil
  4. Take 1 tbsp minced garlic
  5. You need 1 cup cooked quinoa
  6. You need 15 oz can black beans, rinsed
  7. Get 1 roma tomato, seeded & diced
  8. Prepare 1 cup corn (frozen or freshly cut from the cob)
  9. You need 4 oz can diced green chiles (with liquid)
  10. Use 2 tbsp minced dry or fresh cilantro
  11. Use 1/2 tsp cumin
  12. Provide 1/2 tsp salt
  13. Provide 1/4 tsp pepper
  14. Take 1 1/2 cup shredded sharp cheddar cheese (Monterrey Jack)
  15. Provide 1 cup salsa
  16. Take 28 oz can or homemade enchilada sauce
Instructions to make Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn:
  1. Trim a 1/2 inch from the top of each pepper. Discard the seeds and core. Remove the stem from the pepper tops and then finely chop the pepper tops. Add the chopped pepper tops, onion, and olive oil to a small saute pan and cook over medium heat until the peppers are soft and the onions are translucent, about 6 minutes. Add the minced garlic the last minute of cooking and cook until fragrant.
  2. In a large bowl combine the cooked vegetable mixture, 1 cup of the cheese, black beans, quinoa, corn, salsa, half of the cilanto, and spices. Stir well to combine. Pack the filling evenly into each bell pepper. - - https://cookpad.com/us/recipes/350354-how-to-cook-quinoa
  3. Pour enchilada sauce in the bottom of the slow cooker and place each pepper standing up in the bottom. Cover and cook until the peppers are tender, 3 to 4 hours on low depending on how crisp you like your peppers.
  4. Sprinkle the rest of the cheese evenly over the peppers, put the lid back on and cook until the cheese melts, about 5 minutes. Remove the peppers from the slow cooker and place on a serving dish. Drizzle with enchilada sauce from the pan and sprinkle with remaining chopped cilantro and extra cheese if desired.
  5. Enjoy!

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