Ingredients:
- 1/2 to 3/4 cups uncooked quinoa (make sure that you rinse it well first)
- 1 can (14 ounces) black beans, rinsed and drained
- 3/4 tps salt
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1 small onion, chopped
- 1/2 cup organic frozen corn
- 6 bell peppers save pepper tops to chop and add into stuffing
- 2 tablespoons fresh cilantro, chopped
- mushrooms, chopped
- water
- Cut the tops off of your peppers and remove the seeds and membranes. Save the pepper tops to chop and add into your filling
- Add about 1 inch of water into the bottom of your crock pot
- In a large bowl, stir together all of the ingredients (except for the water)
- Generously fill each pepper with the quinoa mixture and place the stuffed peppers in the bottom of your crock pot.
- Cover your crock pot and cook on HIGH for about 2 hours or LOW for about 3-4 hours. Occasionally check to make sure that there is still some water left in the bottom of your crock pot.
- Carefully remove the stuffed peppers and enjoy!