Stuffed peppers were one of the first things I cooked for my wife when we started dating. They were completely undercooked, burnt yet crunchy. The couscous I packed inside turned into a semolina puck, anchored to the pepper bottom by cheese cement. This recipe is none of those things. The peppers end up perfectly cooked, and the outer skin peels right off. The quinoa keeps it healthy, the feta makes it taste rich, and the beans make it substantial. In short, the perfect healthy Sunday dinner to convince my wife that I can actually cook.
- 1 (15-ounce) can white beans
- 4 scallions
- 4 large red bell peppers
- 1 cup cooked quinoa (follow ourBasic Quinoa Salad recipe through step 3)
- 1/2 cup crumbled feta cheese
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Hot sauce (optional)
- Drain and rinse the beans. Cut the scallions into thin slices, roughly separating the mostly white slices from the green ones.
- Cut a thin slice off the bottom of each pepper so they’ll sit upright in the slow cooker insert.
- Slice the tops off of each pepper just below the stem and reserve the tops. Remove the seeds and white veins from inside the peppers.
- Take the reserved pepper tops and dice the flesh from around the stems. Discard the stems.
- In a mixing bowl, combine the diced pepper tops, quinoa, feta, beans, sliced scallion whites, measured salt, and black pepper to taste.
- Stuff the quinoa mixture into the 4 peppers and arrange them so they sit upright in the slow cooker. Cook on high for 4 hours.
- Peel off the skin of each pepper (this is optional), and sprinkle the stuffed peppers with the green scallion slices. Serve with the optional hot sauce.