This post almost didn't happen. I almost walked into a serious cooking failure yesterday!
Bri invited some of his family over for dinner and I had a whole meal all planned out: fish tacos, vegetarian stuffed peppers, scalloped tomatoes, and berry bread pudding for dessert.
Everything was going according to plan. I had the bread pudding all done, my mom was in charge of the tomato dish, and I was going to get the fish tacos and peppers together after my camp meeting. About an hour before I needed to leave for my camp meeting, I took a peek at the recipe for the peppers. Prep time: about 25 minutes, cook time...3-4 HOURS!
Holy cow! I had a minor heart attack when I noticed that the peppers were cooked in a slow cooker for about 4 hours. Then, after several calming breaths, I realized that this was FANTASTIC since I love using my slow cooker. I'm pretty sure that I've never had a bad dish out of a slow cooker and the dishes are always so simple! I quickly threw the peppers together, stuck them in my slow cooker (which I may or may not have named Sheila) and then went to my meeting! They turned out so good and they are definitely going to be a staple in my life from here on out. There's absolutely nothing bad about this recipe: quinoa, beans, veggies, and cheese. This dish is perfect as a yummy side, or even a light dinner!
Vegetarian Stuffed Peppers (adapted from Taste of Home)
6 large red peppers
1 cup frozen corn, thawed
1/2 cup black beans, drained and rinsed
1/2 cup kidney beans, drained and rinsed
3/4 cup monterey jack cheese, cubed
2 cups cooked quinoa
1 small, sweet onion, chopped
3 roma tomatoes, chopped
4 fresh basil leaves, chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
3/4 cup marinara sauce
1/2 cup water
1. Cook quinoa according to directions. Cut off the tops of the pepper and remove the seeds.
2. In a large bowl, combine quinoa, corn, beans, onion, tomato, cubed cheese, and basil. Toss with salt and pepper. Stuff the peppers.
3. Mix the marinara sauce and water together in a small bowl and place half in a 5-6 quart slow-cooker. Place stuffed peppers in the slow-cooker and pour the rest of the marinara mixture over the tops. Sprinkle some mozzarella and parmesan over the peppers. Cook on low for 3-4 hours. Serve with more parmesan if desired.
This recipe is featured on Foodie Friends Friday Linky Party!