Welcome to Slow Cooker Sunday! Plug in and chill out on the laziest day of the week.
Stuffed peppers were one of the first things I cooked for my wife when we started dating. They were completely undercooked, burnt yet crunchy. The couscous I packed inside turned into a semolina puck, anchored to the pepper bottom by cheese cement. This recipe is none of those things. The peppers end up perfectly cooked, and the outer skin peels right off. The quinoa keeps it healthy, feta makes it taste rich, and the beans make it substantial. This is the perfect healthy Sunday dinner.
Slow Cooker Quinoa-Stuffed Red Peppers
Makes 4 stuffed peppers
1 cup cooked quinoa (follow our Basic Quinoa Salad recipe through step 3)
4 large red bell peppers
1 15 ounce can white beans
4 spring onions
1/2 cup crumbled feta cheese
1 teaspoon kosher salt
Freshly ground black pepper
Hot sauce (optional)
Step 1: Drain and rinse the beans, and then slice up the spring onions thinly, separating the white and green parts.
Step 2: Thinly slice off the bottom of each pepper so they can sit flat and upright in the slow cooker.
Step 3: Slice off the top of each pepper just below the stem and pull the seeds and white bits out of the pepper.
Step 4: Slice off and chop the part of the pepper connected to the stem.
Step 5: Put the chopped pepper, quinoa, feta, beans, white parts of the spring onions, measured salt, and pepper to taste into a mixing bowl to combine.
Step 6: Stuff the mixture into the 4 peppers and sit them upright in the slow cooker. Cook on high for 4 hours.
Step 7: Peel off the skin of each pepper (this is optional), and top the stuffed peppers with the remaining, green spring onions. Grab some hot sauce if you like and dig in.
Photos and styling by Chris Rochelle