Slow Cooker Quinoa-stuffed Peppers

Slow Cooker Quinoa-stuffed Peppers

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  • 6 bell peppers, any color
  • 1 cup quinoa, rinsed and drained
  • 1 cup chopped zucchini
  • 1 cup chopped carrots
  • 1 (14-ounce) can tomato sauce
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts (optional)
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fennel seeds
  • 3 cloves garlic, minced
  • Splash of lemon juice
  • Salt and pepper, to taste


Remove tops from peppers and scrape out ribs and seeds. Cut a small slice from the bottom of peppers, so they stand flat.

In a large bowl, combine quinoa, zucchini, carrots, tomato sauce, ½ cup mozzarella, Parmesan, pine nuts, basil, parsley, fennel seeds, garlic, lemon juice, salt and pepper. Divide mixture among peppers.

Add 1 cup water to the bottom of a slow cooker. Place peppers in the pot, cover and cook over High heat for 3 hours or Low heat for 6 hours. Remove lid and sprinkle each pepper with remaining ½ cup cheese. Cover and cook for a few additional minutes to melt cheese.

Special notes:

This recipe is sized for a 6-quart slow cooker.