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Slow Cooker Stuffed Peppers

Cook Time 5 hours
Servings 4

Equipment

  • Slow Cooker

Ingredients

  • 4 peppers,
  • 1 tbsp olive oil
  • 8 rashers back bacon, chopped
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 160g frozen peas
  • 160g mushrooms, chopped
  • 2 pouches ready cooked quinoa
  • 1 tsp cumin
  • 1/2 lemon, juiced
  • 1 handful parsley, chopped
  • 120 g mozerrella

Instructions

  • 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.