Welcome to the inaugural slow cooker/Crock Pot month! I never had a slow cooker until recently, and now that we have hit November on the calendar, I know the days of soups, stews and warm meals are around the corner. Here's a great, easy recipe to get you started!
This recipe was originally posted by PinchOfYum.com, and they have some great tips on variations of this dish, such as adding in Italian sausage, or cooking the peppers in the oven instead of a slow cooker.
These stuffed peppers are beyond easy to make - The only thing you have to prep is the peppers, and the rest of the ingredients are mixed together in a bowl! Even though this post is going up on a Thursday, I'm including it on the "Maggie Mondays" page since it is so simple (If you recall, I posted easy, approachable recipes on Mondays!).
I cooked my peppers on high since I didn't get to prepping the meal until later in the day, but give it a shot on low and let me know how it goes. One mistake I made that you could easily correct is do not overstuff the peppers! I filled mine up to the top, forgetting that quinoa would expand once it's cooked.
Drag the recipe card below to your desktop so you can enjoy this dish on a cooler night, as winter approaches.
Need something else Mexican-inspired? Check out other similar recipes here: