Greek Stuffed Peppers

• 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.