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Export 14 ingredients for grocery delivery
Pour 1/2 cup of water into a large 6-quart slow cooker. Set aside.
In a large bowl, add ground beef, black beans, 1 cup shredded cheese, uncooked quinoa, tomato paste, chili powder, ground cumin, salt, garlic powder, onion powder, paprika, and dried oregano. Mix together until just combined.
Spoon the mixture into each bell pepper until it’s completely packed to the top.
Transfer them to the slow cooker, cover and cook on low for 6 hours or on high for 3 hours.
Uncover, top the peppers with the remaining 1/2 cup shredded cheese, and cover for 10 more minutes to melt the cheese.
Top with chopped cilantro and sour cream. Serve immediately.