Servings: 6 servings Metric

6 servings Metric: subheading: 6 servings Metric:
Slow-Cooker Stuffed Peppers: subheading: Slow-Cooker Stuffed Peppers:
Quinoa, dry - 1 1/2 cups Quinoa, dry - 1 ½ cups
Vegetable stock (or water) - 3 cups Vegetable stock (or water) - 3 cups
Bell peppers, any color - 6, tops removed Bell peppers, any color - 6, tops removed
Onions - 3/4, chopped Onions - ¾, chopped
Garlic - 6 cloves, minced Garlic - 6 cloves, minced
Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 1 1/2 cups Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 1 ½ cups
Black beans (1 can = 14 oz / 397 g) - 1 1/2 cans, rinsed and drained Black beans (1 can = 14 oz / 397 g) - 1 ½ cans, rinsed and drained
Chili powder - 3 tsp Chili powder - 3 tsp
Cumin, ground - 3/4 tsp Cumin, ground - ¾ tsp
Mixed greens - 7 1/2 oz Mixed greens - 7 ½ oz
Lemons - 3/4, juice of Lemons - ¾, juice of
Cheese, Mexican blend - 6 oz Cheese, Mexican blend - 6 oz
Herbed Yogurt: subheading: Herbed Yogurt:
Cilantro, fresh - 3 Tbsp Cilantro, fresh - 3 Tbsp
Parsley, fresh, flat-leaf - 3 Tbsp Parsley, fresh, flat-leaf - 3 Tbsp
Yogurt, plain or Greek - 1 1/2 cups Yogurt, plain or Greek - 1 ½ cups
Lemons - 3/4, juice of Lemons - ¾, juice of
Harissa paste (opt, sub other hot sauce) - 3/4 tsp Harissa paste (opt, sub other hot sauce) - ¾ tsp

PREP: subheading: PREP:
Quinoa - Run quinoa in a strainer under cool water for ~2 minutes. Heat in a saucepan over medium-high heat, stirring frequently, until lightly toasted. Add stock or water. Bring to a boil. Lower heat and cover. Cook until liquid is absorbed, ~15 minutes. (Can be done up to 5 days ahead)
Bell peppers - Slice tops off and discard seeds and stem. (Can be done up to 5 days ahead)
Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave.
Rinse and drain beans.
Slow-cook peppers - Combine quinoa with onions, garlic, corn, beans, chili powder and cumin. Season with some salt and pepper. Spoon filling into bell peppers and place cut-side up into the bowl of a slow cooker. Pour ½ cup of water around the base of the peppers. Slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours). (Note: Peppers can also be baked in the oven, covered, at 350F (176C) degrees until tender, 30 to 35 minutes.)
Make herbed yogurt - In the bowl of a food processor, combine cilantro, parsley, yogurt, lemon juice and harissa paste. Pulse until smooth (add a splash of water if needed). Season with some salt and pepper. (Can be done up to 3 days ahead)
MAKE: subheading: MAKE:
In the last 15 minutes of cooking, squeeze lemon juice over peppers and top with cheese. Cover and continue cooking until cheese is melted, ~15 minutes. (If baking in the oven, squeeze lemon juice over peppers and top with cheese. Continue baking, uncovered until cheese is melted, ~10 minutes.)
Remove peppers from slow-cooker and transfer to serving plates. Serve over mixed greens and top the entire dish with herbed yogurt. Enjoy!