Vegetarian Stuffed Peppers

 

Written by Lexie Graf

 

We know that funeral directors are always on the go, waiting for a phone call at any moment. That means things such as planning dinner can easily be interrupted. That’s why we started a new segment called Last Bites.

 

Each month, we’ll share an easy-to-make recipe that happens to be delicious and healthy too! This way, you’ll have the energy to make it through your often busy days and have something tasty to look forward to!

 

This Month’s Recipe: Mouth-Watering Vegetarian Stuffed Peppers

This month’s recipe comes straight out of our Video Production Manager Jenny Dewes’ kitchen. Jenny loves whipping up this easy recipe when hosting friends for game nights. Sometimes she’ll even meal prep a batch for her work week lunches!

 

This affordable and easy-to-make recipe is perfect for funeral directors because all you have to do is prep the peppers, let them sit in the slow cooker for a few hours, and then Voilà! — you have a delicious meal that feeds six. Check out the video below to get started.

 

 

Ingredients:

  • 6 bell peppers (we recommend peppers with a four-point bottom for better balance)
  • 1 cup uncooked quinoa
  • 1 15.5 oz. can black beans
  • 1 16 oz. can refried beans (for a truly vegetarian meal, look for ones made without lard)
  • 1 bag frozen corn
  • 1 ½ cups red enchilada sauce (choose spiciness based on own preference)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • ½ tsp garlic salt
  • 1 ½ cups shredded Mexican-style cheese
  • Toppings: avocado, sour cream, cilantro

Instructions:

Prep work: Thaw frozen corn, rinse quinoa, rinse and drain black beans.

 

  1. Prepare the bell peppers by cutting off their tops and scraping out all the seeds and ribs inside.
  2. Mix the uncooked quinoa, black beans, refried beans, thawed corn, enchilada sauce, spices, and 1 cup of the shredded Mexican-style cheese in a large bowl.
  3. Fill each one of the bell peppers with the mixture.
  4. Fill the bottom of the slow cooker with ½ cup of water. Then, place all of the peppers into a large slow cooker. (for easy cleanup, use a slow cooker liner)
  5. Cook the bell peppers on low for 6 hours or high for 3 hours. Make sure they are covered with the slow cooker lid the entire time.
  6. When there are roughly 5 minutes of cook time left, remove the lid, sprinkle ½ cup of the shredded Mexican-style cheese all over the bell peppers. Place the lid back on for the remaining time to let the cheese melt.
  7. Once the time is up, feel free to dress the bell peppers as you wish! We recommend with small avocado slices, a sour cream drizzle, and chopped up cilantro.

Bon Appétit! We hope you enjoy this meal as much as we did!

 

What’s your favorite easy-to-make recipe? Share it by commenting below!

 

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