Step 1

Cut the tops off of the peppers and scrape out the ribs and seeds.

Step 2

In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.

Step 3

Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.

Step 4

Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.