Want to cook a healthy and easy dinner without missing the beautiful Spring weather? Try this Southwest-inspired stuffed pepper recipe that involves minimal prep time. This recipe is packed with plant-based protein including black beans and quinoa and makes a wonderful weekday or weekend meal. 

Prep Time: 15 minutes | Cook Time: 4 hours (Slow Cooker) | Serves: 4

Ingredients:

• 2 teaspoons N4L Imported Olive Oil 
• 1 cup onion, chopped
• 3 cloves garlic, minced 
• 1  (15-ounce can) reduced sodium black beans, drained and rinsed
• 1 cup frozen, fresh,or no salt added canned corn kernels
• 1 ½ cup cooked quinoa
• 2 cups salsa of choice
• 1 teaspoon paprika
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 4 large bell peppers, top, seeds, and veins removed

Instructions:

1. Wash and prepare produce according to the ingredient list
2. In a large skillet, heat oil over medium-high heat. Once warm, add the chopped onions and cook 2-3 minutes or until slightly browned and translucent. Add in the garlic and cook for 30 seconds, then remove from heat
3. Grab a large bowl, mix together the black beans, corn, quinoa, and salsa. Add in the onion and garlic mixture, and stir together. Next add in paprika, chili powder, and cumin. Mix well until evenly combined
4. Scoop the quinoa and black bean mixture into each of the hollowed out peppers
5. Arrange the peppers sitting upright in the slow cooker, and cook on high for 3-4 hours
6. Remove cooked peppers from the slow cooker with tongs and serve. Enjoy!