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

In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese.

Fill each pepper with the quinoa mixture.

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.