Slow Cooker Spiced Stuffed Peppers with Quinoa


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!




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