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These slow cooked Mexican stuffed peppers are delicious and yummy.
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 4
Ingredients:
4 large bell peppers, remove the tops, veins and seeds then slice in half
For the quinoa filling:
2 cups cooked quinoa
1 (15 oz.) canned black beans, drained then rinsed
2½ cups salsa
1 tsp ancho chili powder
1 cup corn kernels
2 tsp cumin
½ tsp smoked paprika
½ teaspoon garlic salt
¼ teaspoon salt
For avocado sauce:
1 lime, juice
2 small avocados (or 1 very large)
½ tsp hot sauce (optional)
¼ tsp salt
Water
Toppings:
Lime wedges
½ cup chopped cilantro
Directions:
1. Mix all the ingredients for quinoa filling together in a large bowl.
2. Stuff each pepper half with quinoa mixture.
3. Place each stuffed pepper half in the slow cooker then cook on high heat setting for 3 hours.
4. Meanwhile, prepare the avocado sauce. In a bowl, mash the avocado properly then add hot sauce, lime juice and salt, then whisk everything together until very smooth. Add enough water, starting with a teaspoon to thin it out to your desired consistency.
5. Serve stuffed peppers with avocado sauce then top with chopped cilantro and lime wedges. Enjoy!
