Slow Cooker Spiced Stuffed Peppers with Quinoa

20140602-071816-26296143.jpg

A smell can trigger memories like no other! When I was younger, my grandmother would get peppers from her garden and stuff them with rice, tomato sauce, ground beef, and bake them in the oven. I preferred the macaroni and cheese I was accustomed to or just a ham sandwich. A green pepper is way too foreign for a 7 year old!

I’ve been on an eat clean kick recently, and discovered the wonders of a slow cooker for things like baked sweet potatoes, or in this case, Stuffed Peppers. I stuffed it with quinoa, black beans, and Indian spices. My house smelled like something out of Slumdog Millionaire, but they were delicious!

You’ll need 4 green peppers, tops cut off and seeds/membranes removed.

For the quinoa mixture it’s

1 cup uncooked quinoa, rinsed well
1 can black beans
1 can small diced tomatoes, no salt added
3/4 tsp kosher salt
1 tsp cumin
1 tsp curry
1 tsp turmeric
1/2 tsp black or white pepper.

Mix ingredients of quinoa mixture and scoop into the 4 peppers. Place them in a slow cooker and place tops on top of pepper (like a hat)

Cook on low for 5 hours or high for 3 hours and enjoy!

20140602-125509-46509923.jpg

20140602-125534-46534839.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s