Step 1

Pour 1/2 cup of water into a large 6-quart slow cooker. Set aside.

Step 2

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.

Step 3

Spoon the mixture into each bell pepper until it’s completely packed to the top.

Step 4

Transfer them to the slow cooker, cover and cook on low for 6 hours or on high for 3 hours.

Step 5

Uncover, top the peppers with the remaining 1/2 cup shredded cheese, and cover for 10 more minutes to melt the cheese.

Step 6

Top with chopped cilantro and sour cream. Serve immediately.