1 (1 1/4-ounce) package taco seasoning (choose a gluten-free product if needed)
1 1/2cups shredded cheddar cheese
Avocado, chopped cilantro, and sour cream for topping
Chop off tops from the bell peppers; discard seeds and membranes.
Discard the stems and calyxes from the 3 pepper tops, and then finely chop the remaining flesh.
Place the chopped peppers in a large bowl, add quinoa, black beans, refried beans, taco sauce, taco seasoning, and 1 cup cheese. Mix well.
Stuff the taco quinoa mixture into the prepared peppers.
Pour 1/2 cup water into a slow cooker, place the stuffed peppers in it so that they sit in the water. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Turn off the slow cooker.
Remove the lid. Sprinkle the remaining cheese on top of the peppers. Cover again for a few minutes to let the cheese melt.
Top with avocado slices, chopped cilantro, and sour cream, plus anything you like. Serve!
A 6-quart slow cooker can hold 6 stuffed peppers all at once. If your slow cooker’s capacity is 4 quarts, you can cook only 4 peppers. However, you can freeze these stuffed peppers after cooking or freeze the filling before cooking. I’ve tried both methods, and the peppers are still delicious in both ways.
To freeze before cooking, freeze the filling and thaw thoroughly before stuffing the peppers. I’ve tried to freeze some already-stuffed peppers, thaw, then cook. The result was less than ideal.
To freeze after cooking, wrap peppers in foil and then freeze. To warm them up, preheat oven to 375°F, bake for 45 minutes. Unwrap, check the peppers, bake for another 10 minutes if necessary. Microwaving the peppers is not recommended, as they often come out soggy and rubbery.