Slow Cooker Vegetarian Quinoa and Black Bean Stuffed Peppers /Vegan if u dont add regular cheese...use a vegan substitute cheese

 Makes 4 servings

Ideal slow cooker size:  6 quart

Cooking time:  3 hours on high or 5 hours on low

1/2 cup uncooked quinoa (make sure you rinse it)

2 cups salsa

3/4 tsp salt

1 tsp cumin

1 tsp garlic powder

1 (14 oz) can black beans, rinsed and drained

4 bell peppers (I used green, but you can use whatever kind you like)

Grated cheddar, for garnish, if desired to not have a vegan dish or use Vegan cheese

1.  Halve the peppers and remove seeds and white membranes inside.  Place each halve (inside side up) in the bottom of a 6 quart slow cooker.

2.  In a bowl stir together the quinoa, salsa, salt, cumin, garlic powder and beans.

3.  Place a scoop of quinoa mixture into each bell pepper halve.

4.  Cover slow cooker and cook on HIGH for 3 hours or on LOW for about 5 hours.  

5.  Carefully scoop out each pepper and serve topped with grated cheese, if desired.