Stuffed peppers are one of those dishes you can enjoy any day of the week. They’re a totally flexible meal that can be filled with all of your favorite ingredients!
Let’s get started!
- bell peppers - ground beef - quinoa - black beans - shredded cheese - seasonings - sour cream - chopped cilantro
You can substitute the quinoa for 3 cups of cooked rice instead. White rice, brown rice, or even leftover Mexican rice will work!
In a large bowl, add the ground beef, black beans, 1 cup of shredded cheese, uncooked quinoa, tomato paste, and seasonings. Mix everything together until just combined.
Spoon the mixture into each bell pepper until they’re completely full. Transfer them to the slow cooker. Cover with a lid and cook on LOW for 6 hours or HIGH for 3 hours.
Remove the lid, top peppers with remaining shredded cheese, and cover for 10 more minutes. Serve immediately!