I've traditionally made stuffed peppers using rice. This recipe has a filling made with quinoa. Quinoa is sold in a variety of colors, which adds visual interest to food. (red, black, multicolor, and plain) It is a chenopod and is closely related to species like beetroots, spinach and tumbleweeds. It is high in protein, lacks gluten and has numerous beneficial health benefits.
The link below is a vegetarian recipe, but you could easily add browned ground beef or turkey if you desire. I prepare this recipe using organic ingredients. I've made this recipe as written, but since I've been cooking for many years, I frequently exercise "creative license" to personalize the food that I make. Below are some of the things I have done with good results.
- left out the cumin
- used green, red, yellow or orange peppers
- omitted black beans or used a different variety of beans instead
- added sliced mushrooms
- omitted the cheese or used a different cheese
- topped them with sliced almonds instead of cheese
- poured tomato juice in the bottom of the pan
As you can see, this is a flexible recipe that can work with whatever you have in the house. If you are comfortable with it, feel free to be creative and change up some of the ingredients. Don't be afraid to experiment.
I've made this in the oven, but I've also tried it in the slow cooker with some tomato juice on the bottom. Cook times vary depending on your slow cooker, but cooking on HI for about 2 hrs or Low for 3-4 hours should work. You need to monitor it for doneness. In my case, I have a large crock pot that cooks fast, and a smaller crock pot that cooks more slowly. Keep an eye on them when cooking until you know the characteristics of your slow cooker.