Description
2 recipes in 1! This is perfect for a lazy cold Sunday. While the stuffed peppers cook for dinner, you can enjoy tacos for lunch!
Ingredients
- Bell Peppers – 6, tops cut off and seeded.
Filling
- Ground Beef – 1 lb, uncooked.
- Quinoa – 1 cup, uncooked.
- Black Beans – 1 (15 ounce) can, drained and rinsed.
- Corn – 1 cup, frozen.
- Feta Cheese – 1/2 cup.
- Cheese of choice – 1/2 cup or to taste.
- Red Onion – 2 tbsp, chopped.
- Tomatoes – 1/2 cup, chopped.
- Garlic – 1 clove, minced.
- Cilantro – 2 tbsp, chopped.
- Cumin – 2 tsp.
- Taco Seasoning – 2 tsp.
- Garlic Salt – 1/2 tsp or to taste.
Sauce
- Tomato Paste – 1 tbsp.
- Chicken Broth – 2 cups.
- Lemon – 1 juiced.
- Garlic – 1 clove, minced.
- Salt & Pepper – to taste.
Instructions
- In a large bowl, combine all Filling ingredients.
- Lightly coat the inside of crockpot with nonstick spray.
- Arrange peppers into slow cooker and spoon fill them with the filling.
- Mix the sauce ingredients well and pour over and around the peppers.
- Cover and cook on low heat for 6 hours or on high for 3 hours. You can add more cheese before serving, cover slow cooker just so it melts.
Tacos
- You will have a lot of the Filling mixture left. Add to a deep pan, add more taco seasoning if desired.
- Sautee for about 5 minutes until the beef is browned.
- Add 2 cups of water or broth and bring to a boil.
- Lower heat, cover and simmer until water is absorbed, about 20 minutes.
- Spoon fill mixture into taco shells and top with your favorite ingredients!