Peperoni ripieni vegani alla messicana {ricetta per slow cooker}

Ingredienti

• 2 cups cooked quinoa
• 2 1/2 cups salsa
• 1 cup corn kernels
• 1 (15 ounce) can black beans, drained and rinsed
• 2 teaspoons cumin
• 1 teaspoon ancho chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1/4 teaspoon salt
• 4 large bell peppers (any color), tops, seeds, and veins removed, and cut in half
• 1 very large or 2 smaller avocados
• juice from 1 lime
• 1/4 teaspoon salt
• 1/2 teaspoon hot sauce (optional)
• water
• 1/2 cup chopped cilantro
• lime wedges

Preparazione

1. 1

   In a large bowl, mix together the first 9 ingredients well.

2. 2

   Fill each pepper half with the quinoa mixture.

3. 3

   Place each pepper half in the slow cooker and cook on high for three hours.

4. 4

   While the peppers are cooking, prepare the avocado topping. Mash the avocado well in a bowl. Add the lime juice, hot sauce, and salt and whisk until very smooth. Add enough water to thin it to your preference (start with a teaspoon or so).

5. 5

   Serve the peppers with avocado sauce, chopped cilantro, and lime wedges.