Slow Cooker Quinoa-Stuffed Peppers Recipe

1. 1

   Drain and rinse the beans.

2. 2

   Cut the scallions into thin slices, roughly separating the mostly white slices from the green ones.

3. 3

   Cut a thin slice off the bottom of each pepper so theyll sit upright in the slow cooker insert.

4. 4

   Slice the tops off of each pepper just below the stem and reserve the tops.

5. 5

   Remove the seeds and white veins from inside the peppers.

6. 6

   Take the reserved pepper tops and dice the flesh from around the stems.

7. 7

   Discard the stems.

8. 8

   In a mixing bowl, combine the diced pepper tops, quinoa, feta, beans, sliced scallion whites, measured salt, and black pepper to taste.

9. 9

   Stuff the quinoa mixture into the 4 peppers and arrange them so they sit upright in the slow cooker.

10. 10

    Cook on high for 4 hours.

11. 11

    Peel off the skin of each pepper (this is optional), and sprinkle the stuffed peppers with the green scallion slices.

12. 12

    Serve with the optional hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.