- Lightly coat the inside of a 6 quart slow cooker with nonstick spray.
- In a large bowl, combine beef, quinoa, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper.
- Spoon filling into each bell pepper cavity.
- Place peppers into slow cooker.
- Cover and cook on LOW heat for 3-4 hours or HIGH heat for 2-3 hours, or until peppers are tender and beef is cooked through.
- Uncover and top with remaining cheese.
- Cover and cook on LOW heat for an additional 10-15 minutes, or until cheese has melted.
- Serve immediately, drizzle with optional sour cream.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
380 calories, 15 g fat, 8 g saturated fat, 80 mg cholesterol, 800 mg sodium, 34 g carbohydrate, 9 g fiber, 7 g sugar, 30 g protein