Slow-Cooker Mediterranean Stuffed Peppers with Quinoa

These slow-cooker stuffed peppers are a flavorful and easy weeknight meal. The quinoa filling is packed with vegetables and herbs, and the bell peppers are tender and juicy. Plus, they're made in the slow cooker, so you can set them and forget them.

Stuffed peppers are a classic dish that can be made with a variety of fillings. This recipe for slow-cooker Mediterranean stuffed peppers is inspired by the flavors of the Mediterranean region, with a filling made with quinoa, vegetables, and herbs. The bell peppers are cooked in a flavorful tomato sauce, and the whole dish is cooked in the slow cooker, making it an easy and delicious weeknight meal.

Prep time: 30 | Cook time: 360 | Serves: 6

Ingredients

• 6 bell peppers
• 1 cup quinoa
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped zucchini
• 1 cup chopped tomatoes
• 1/2 cup chopped kalamata olives
• 1/4 cup chopped fresh basil

Instructions

1. Cut the tops off the bell peppers and remove the seeds and ribs.
2. In a medium bowl, combine the quinoa, onion, garlic, zucchini, tomatoes, olives, and basil.
3. Season with salt and pepper to taste.
4. Stuff the bell peppers with the quinoa mixture.
5. Add 1/2 cup water to the bottom of a slow cooker.
6. Place the stuffed bell peppers in the slow cooker.
7. Cook on low for 6-8 hours, or until the quinoa is cooked through and the bell peppers are tender.
8. Serve hot.

Why It Works

• The slow cooker is a great way to cook stuffed peppers because it allows the flavors to develop slowly and evenly.
• The quinoa filling is a healthy and flavorful alternative to traditional rice or breadcrumb fillings.
• The bell peppers are tender and juicy, and the tomato sauce is flavorful and rich.