Slice the peppers in half, scoop out the seeds and remove the stalk. If they are small pepppers slice off the top and remove the seeds.
Heat the oil, cook the bacon, onions and garlic over a moderate heat.
Add in the frozen peas, mushrooms and quinoa, lemon juice and cumin.
Remove from the heat, stir through the parsley and press the mixture into the peppers.
Place the peppers into the slow cooker and cook for 5 hours on low.
Serve with a green salad.