Try this recipe, and check out more of our slow cooker favorites here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup quinoa</li>
<li>2 cups water</li>
<li>1 onion, chopped</li>
<li>5 tsp chili powder</li>
<li>2 tsp chipotle liquid from canned chipotle peppers</li>
<li>1 cup black beans</li>
<li>1 tbsp tomato paste</li>
<li>1 1/4 cup canned, crushed tomatoes</li>
<li>1/2 cup reduced-fat Monterey Jack cheese</li>
<li>5 bell peppers</li>
<li>1 tbsp extra-virgin olive oil</li>
<li>1 pound lean, ground beef</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>To start, cook the quinoa, black beans, and the meat.</li>
<li>Sauté the onion, and add it to the ground beef.</li>
<li>Next add the chili powder and chipotle liquid to the pan, and then add in the black beans, tomato paste, and three-fourths cup of the crushed tomatoes.</li>
<li>Once the sauce thickens, stir in the quinoa.</li>
<li>After everything has evenly cooked through, scoop the filling into each pepper.</li>
<li>Then top each pepper off with the cheese, and place each one in the crock-pot.</li>
<li>The bottom of the crock-pot should have about a half-cup of the crushed tomatoes and a quarter-cup of water.</li>
<li>Cook for five hours. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print