Heat Up and Cook Time: 3 hours and 15 minutes
These easy stuffed peppers can be prepped in a flash and ready whenever you are. The southwest spices blend perfectly with the corn, black beans and green chiles. A little cheese mixed into the filling and melted on top makes these peppers irresistible. We chose quinoa for this recipe as we wanted it to be gluten-free but feel free to use any starch. You can also double up on all the corn and black bean mix ingredients and skip the starch entirely. Mix up these family favorites any way you like.
My Cook: Quinoa and Black Bean Stuffed Bell Peppers
Ingredients
- 4 oz can green chiles, drained
- ½ cup corn kernels
- ½ cup canned black beans, drained and rinsed
- ½ cup petite diced tomatoes
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp chili powder
- ¼ tsp cayenne pepper (optional)
- Kosher salt and freshly ground black pepper
- 4 bell peppers, tops cut and set aside, seeds and pith removed
- 2 tbsp vegetable oil
- 1 cup quinoa
- ¾ cup shredded pepper jack cheese, divided
- 3 tablespoons chopped fresh cilantro leaves
Directions
Combine the green chiles, corn kernels, black beans, diced tomatoes, cumin, garlic powder, onion powder, chili powder, cayenne pepper, ½ tsp black pepper, and 1 tsp salt in a Suvie pan.
Place the bell peppers face up in another Suvie pan. Drizzle with vegetable oil then sprinkle with salt and pepper. You can place the tops of the bell peppers in the pan with the corn and beans if they don’t fit in the bell pepper pan. Load pans into upper zones of Suvie.
Add quinoa and 2 tsp salt to the starch pan. Load into starch zone.
Fill reservoir, enter cook settings and cook now or schedule.
My Cook > Slow Cook & Starch
High, 1.5 hours
Starch: 14 minutes
After the cook remove all pans from Suvie. Drain excess water from the peppers and leave in Suvie pan.
In a large bowl mix together the beans and corn with the quinoa and ½ cup pepper jack. Taste and add salt and pepper as needed. Stuff the peppers with the filling not going beyond the top of the pepper (you will have extra filling). Top each pepper with the remaining ¼ cup of cheese. Return peppers to Suvie and broil for 4-6 minutes or until the tops are browned. Replace tops of bell peppers to serve.
