3 Large Bell Peppers
1 cup cooked Quinoa/Bulgar Wheat cooked
1 cup cooked Spaghetti Squash
1 (15oz) can Fire Roasted with Garlic Diced Tomatoes - drained, reserving water
1 Jalapeno Pepper - chopped (optional)
1 cup cooked Spinach with garlic
1/2 cup of water
Seasonings to taste:
Cooked Ingredient Links (to be added at a later date):
For instructions on cooked Quinoa/Bulgar, click here.
For instructions on cooked Spaghetti Squash, click here.
For instructions on cooked Spinach with Garlic, click here.
|Remove top of bell peppers, to remove seeds.|
Place base of peppers in 5qt slow cooker and caps to the side.
|In a medium bowl, mix together Quinoa/Bulgar Wheat, Spaghetti Squash, tomatoes and jalapenos. Season with salt, black pepper and cheyenne pepper.|
|Stuff peppers and cap them.|
|Pour reserved tomato water and 1/2 cup of directly into base of crock pot (should be about 1/2 - 3/4 inch up side of pepper. This will act as a broth to season/steam peppers as they cook. Season the broth with all seasonings listed above.|