Quinoa stuffed peppers



Serves 6

Ingredients:


  • 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


Directions:


  1. 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.
  2. 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.
  3. Cover and cook on low for about six hours. Top with the Parmesan cheese before serving.

via : sheknows

 
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