6largebell peppers,tops and stems removed (or 7-8 medium bell peppers)
chopped cilantro,for topping
sour cream,for topping
Pour 1/2 cup of water into a large 6-quart slow cooker. Set aside.
In a large bowl, add ground beef, black beans, 1 cup shredded cheese, uncooked quinoa, tomato paste, chili powder, ground cumin, salt, garlic powder, onion powder, paprika, and dried oregano. Mix together until just combined.
Spoon the mixture into each bell pepper until it’s completely packed to the top.
Transfer them to the slow cooker, cover and cook on low for 6 hours or on high for 3 hours.
Uncover, top the peppers with the remaining 1/2 cup shredded cheese, and cover for 10 more minutes to melt the cheese.
Top with chopped cilantro and sour cream. Serve immediately.
Use any type of shredded cheese you have at home. As long as it melts, you’re good to go! I used a Mexican-blend cheese, but you can use mozzarella, cheddar, or Monterey jack as well. For a more authentic Mexican flavor, you can use Chihuahua or Oaxaca cheese.
Don't have ground beef? Feel free to use ground turkey or chicken instead.
Don't have quinoa? You can substitute the quinoa for 3 cups of cooked rice instead. White rice, brown rice, or even leftover Mexican rice will work!