+

Slow Cooker Quinoa-Stuffed Peppers

Ingredients (8)

  • 1 (15-ounce) can white beans
  • 4 scallions
  • 4 large red bell peppers
  • 1 cup cooked quinoa
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Hot sauce (optional)
Try Amazon Fresh
Nutritional Information
  • Calories280
  • Fat5.69g
  • Saturated fat3.05g
  • Trans fat
  • Carbs43.87g
  • Fiber10.17g
  • Sugar8.08g
  • Protein14.27g
  • Cholesterol16.69mg
  • Sodium666.17mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Slow Cooker Quinoa-Stuffed Peppers

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, the feta makes it taste rich, and the beans make it substantial. In short, the perfect healthy Sunday dinner to convince my wife that I can actually cook. See how to cook quinoa.

Instructions

  1. 1Drain and rinse the beans. Cut the scallions into thin slices, roughly separating the mostly white slices from the green ones.
  2. 2Cut a thin slice off the bottom of each pepper so they’ll sit upright in the slow cooker insert.
  3. 3Slice the tops off of each pepper just below the stem and reserve the tops. Remove the seeds and white veins from inside the peppers.
  4. 4Take the reserved pepper tops and dice the flesh from around the stems. Discard the stems.
  5. 5In a mixing bowl, combine the diced pepper tops, quinoa, feta, beans, sliced scallion whites, measured salt, and black pepper to taste.
  6. 6Stuff the quinoa mixture into the 4 peppers and arrange them so they sit upright in the slow cooker. Cook on high for 4 hours.
  7. 7Peel off the skin of each pepper (this is optional), and sprinkle the stuffed peppers with the green scallion slices. Serve with the optional hot sauce.
Load Comments

Recommended from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year
Guides

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave
Guides

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking
Guides

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...