Rachel Dreskin is a Brooklyn gal with a passion for seasonal eating, local wine and vintage fashions. She makes regular visits to her local green markets and is constantly in the kitchen experimenting. You can find her favorite tips and ...
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.
Quinoa stuffed peppers
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
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.
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.
Cover and cook on low for about six hours. Top with the Parmesan cheese before serving.