Friday, March 23, 2012

Stuffed Peppers


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:
Cheyenne Pepper
Black Pepper
Garlic Salt
Onion Powder

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.

Cook on high for 2.5hrs, or on low for 4hrs. 


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