Quinoa stuffed peppers recipe

August is the month of bright, fiery-hued vegetables like peppers. Bell peppers are one of the sweetest varieties of peppers and can be enjoyed raw or cooked until tender and mellow. If you’re looking for a fun way to cook these bell-shaped beauties without adding any extra heat during the steamy summer months, we have a nutritious slow cooker recipe that the whole family is sure to love.

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Quinoa stuffed peppers

Serves 6

Ingredients:

• 2 cups quinoa, cooked
• 1 onion, diced
• 4 garlic cloves, minced
• 1 large zucchini, diced finely
• 1/2 cup fresh or frozen corn kernels
• 2 tablespoons fresh parsley, minced
• 1/4 cup pine nuts, toasted
• 12 ounces fresh mozzarella cheese, cut in 1/4-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 large red or yellow bell peppers
• 1 cup vegetable broth
• 1/2 cup Parmesan cheese, grated

Directions:

1. Cut off the top quarter of the peppers and discard the tops. Carefully hollow out the seeds and ribs from the inside of the peppers using a spoon. Set aside.
2. Mix all of the remaining ingredients, except for the broth and Parmesan cheese, in a large bowl. Spoon the mixture evenly into the hollowed-out peppers, filling them just about to the top. Place the stuffed peppers into a 5-quart slow cooker. Pour the vegetable broth around the sides.
3. Cover and cook on low for about six hours. Top with the Parmesan cheese before serving.

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