Slow-Cooker Stuffed Peppers
herbed yogurt / mixed greens

Name: Slow-Cooker Stuffed Peppers
Cook time: 400 min
Total time: 400 min
Yield: 4
Ingredients: 1 cup Quinoa, dry; 2 cups Vegetable stock (or water); 4 Bell peppers, any color, tops removed; 1/2 Onions, chopped; 4 cloves Garlic, minced; 1 cup Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g); 1 can Black beans (1 can = 14 oz / 397 g), rinsed and drained; 2 tsp Chili powder; 1/2 tsp Cumin, ground; 5 oz Mixed greens; 1/2 Lemons, juice of; 4 oz Cheese, Mexican blend; 2 Tbsp Cilantro, fresh; 2 Tbsp Parsley, fresh, flat-leaf; 1 cup Yogurt, plain or Greek; 1/2 Lemons, juice of; 1/2 tsp Harissa paste (opt, sub other hot sauce)

Active: 30 min Total: 6 hr 40 min

Original GF Paleo Vegetarian

Stuffed peppers are super versatile, lending themselves to a variety of toppings and making great leftovers. For a lighter dinner, we serve them over a bed of greens with an herby yogurt topping. Make these in the slow-cooker or see the prep steps for easy oven-friendly instructions.

Ingredients

Metric

Servings:

Slow-Cooker Stuffed Peppers:

Quinoa, dry - 1 cup
Vegetable stock (or water) - 2 cups
Bell peppers, any color - 4 , tops removed
Onions - 1/2 , chopped
Garlic - 4 cloves , minced
Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 1 cup
Black beans (1 can = 14 oz / 397 g) - 1 can , rinsed and drained
Chili powder - 2 tsp
Cumin, ground - 1/2 tsp
Mixed greens - 5 oz
Lemons - 1/2 , juice of
Cheese, Mexican blend - 4 oz

Herbed Yogurt:

Cilantro, fresh - 2 Tbsp
Parsley, fresh, flat-leaf - 2 Tbsp
Yogurt, plain or Greek - 1 cup
Lemons - 1/2 , juice of
Harissa paste (opt, sub other hot sauce) - 1/2 tsp

Prep

Quinoa - Run quinoa in a strainer under cool water for ~2 minutes. Heat in a saucepan over medium-high heat, stirring frequently, until lightly toasted. Add stock or water. Bring to a boil. Lower heat and cover. Cook until liquid is absorbed, ~15 minutes. (Can be done up to 5 days ahead)
Bell peppers - Slice tops off and discard seeds and stem. (Can be done up to 5 days ahead)
Onions / Garlic - Prep as directed. (Can be done up to 3 days ahead)
Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave.
Rinse and drain beans.
Slow-cook peppers - Combine quinoa with onions, garlic, corn, beans, chili powder and cumin. Season with some salt and pepper. Spoon filling into bell peppers and place cut-side up into the bowl of a slow cooker. Pour 1/2 cup of water around the base of the peppers. Slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours). (Note: Peppers can also be baked in the oven, covered, at 350F (176C) degrees until tender, 30 to 35 minutes.)
Make herbed yogurt - In the bowl of a food processor, combine cilantro, parsley, yogurt, lemon juice and harissa paste. Pulse until smooth (add a splash of water if needed). Season with some salt and pepper. (Can be done up to 3 days ahead)

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Make

In the last 15 minutes of cooking, squeeze lemon juice over peppers and top with cheese. Cover and continue cooking until cheese is melted, ~15 minutes. (If baking in the oven, squeeze lemon juice over peppers and top with cheese. Continue baking, uncovered until cheese is melted, ~10 minutes.)
Remove peppers from slow-cooker and transfer to serving plates. Serve over mixed greens and top the entire dish with herbed yogurt. Enjoy!

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