aidanoms: Quinoa & Bean Crockpot Stuffed Peppers [original recipe here]Ingredients:7 bell pepper

aidanoms: Quinoa & Bean Crockpot Stuffed Peppers [original recipe here]Ingredients:7 bell peppers~1.5 cup uncooked quinoa, rinsed1 14 oz can black beans, rinsed and drained1 14 oz can refried beans2 cups red enchilada sauce1 teaspoon cumin1 teaspoon chili powder1 teaspoon onion powder1 teaspoon garlic powdersprinklings of salt to taste1 cup shredded Daiya/faux cheese (can ignore this step, too) — and more if you want to garnish it on top afterwardsDirections:Prep the peppers by washing them, cutting off the tops, and scraping out the seeds. I saved the edible parts of the tops and added them into other recipes.In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and cheese. Fill each pepper with the mixture.Pour half a cup water into the bottom of a crockpot. Place the peppers inside the crockpot and cook on low for 6 hours or high for 3 hours. Then bam, you’re done. This is SUPER SIMPLE and fast (as far as prep goes—of course the crockpot takes hours, but it’s a set it and forget it thing).You can serve with more cheese, vegan sour cream, avocado—whatever makes your soul sing.I made this recipe again later and scaled it up by half, which was super successful, and allowed me to add an extra can of beans (pinto this time) -- source link

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