Photo Credit: Antonis Achilleos

Greek Stuffed Peppers

These stuffed peppers are made in a slow cooker, allowing the peppers to become very soft and sweet, almost like roasted red peppers.

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Stuffed Greek Peppers

Greek Stuffed Peppers

These stuffed peppers are made in a slow cooker, allowing the peppers to become very soft and sweet, almost like roasted red peppers.
Course: Dinner
Keyword: crockpot, greek, peppers, slow cooker, stuffed peppers
Servings: 6
Calories: 305kcal
Author: Lauren Keating

Equipment

  • Slow Cooker

Ingredients

  • 1 cup quinoa, rinsed
  • 1/2 cup Vegetable Broth or low-sodium vegetable broth
  • 2 cups fresh baby spinach, chopped
  • 1/2 cup pitted Kalamata olives, whole
  • 4 ounces feta cheese, crumbled
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 shallot, minced
  • 2 teaspoons dried oregano
  • 6 red, orange, or yellow bell peppers, tops removed, seeded

Instructions

  • In a medium bowl, stir together the quinoa vegetable broth, spinach olives, cheese, chickpeas, shallot, and oregano. Let sit for 5 minutes. Scoop the mixture into the hollowed-out peppers. Stand the peppers upright in your slow cooker.
  • Cover the slow cooker and cook on Low heat for 8 hours, or High heat for 4 hours.
  • Using a spatula, carefully transfer each pepper to an individual airtight container. Refrigerate for up to 5 days, or freeze for up to 3 months. For best results, reheat in a 350ºF oven for 20 to 30 minutes.

Prep Ahead:

  • Complete step 1. Arrange the peppers in a wide, shallow container — I find a baking dish works well. Cover and refrigerate for up to 3 days.

Ingredient Tip:

  • Red and orange bell peppers are sweeter than green bell peppers, which have a sharp, slightly bitter taste. For this recipe, look for peppers with wide, flat bottoms so they stand well on their own. If needed, trim a thin slice from the bottom to help them sand.

Notes

healthy meal prepExcerpted from Healthy Meal Prep Slow Cooker Cookbook: Nutritious Recipes to Prep Ahead and Enjoy All Week by Lauren Keating, published by Rockridge Press. © 2020 by Callisto Media. All rights reserved. 

Nutrition

Calories: 305kcal | Carbohydrates: 45g | Protein: 12g | Fat: 9g | Sodium: 479mg | Fiber: 8g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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