Pizza-Style Stuffed Peppers (Slow Cooker) Recipe
Pizza-Style Stuffed Peppers (Slow Cooker)
Ingredients
• 2 large bell peppers
• ⅓ cup uncooked quinoa, rinsed
• 1 cup vegetable broth or water
• 6–8 fingerling potatoes, diced into ¼-inch cubs (about 250–300 g or 1½ cups)
• 1 small zucchini, diced
• 1 can (398 mL/14 oz) chickpeas, drained and rinsed
• 1 can (213 mL) pizza sauce, divided
• 1 cup shredded cheese, divided
• ¼ cup nutritional yeast
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp dried rosemary, crushed
• ½ tsp salt
• ¼ tsp black pepper
Instructions
Step 1: Cook the Filling
1. Lightly grease the slow cooker.
2. Add the uncooked quinoa, vegetable broth, diced fingerling potatoes, zucchini, chickpeas, about ⅔ of the can (140 mL) of the pizza sauce, nutritional yeast, Italian seasoning, garlic powder, onion powder, oregano, thyme, rosemary, salt, and pepper.
3. Stir well to combine.
4. Cover and cook:
• High: 1½–2 hours
• Low: 3–4 hours
5. Stir once or twice if possible. The filling is ready when the quinoa is tender, most of the liquid has been absorbed, and the fingerling potatoes are nearly tender.
6. Stir in ½ cup of the shredded cheese.
Step 2: Stuff the Peppers
1. Cut the tops off the bell peppers and remove the seeds and membranes.
2. Fill each pepper firmly with the cooked filling.
3. If you have leftover filling, spread it around the peppers in the bottom of the slow cooker.
Step 3: Finish Cooking
1. Stand the stuffed peppers upright in the slow cooker.
2. Spoon the remaining ⅓ of the can (about 73 mL) of pizza sauce over the tops of the peppers.
3. Cover and cook:
• High: 1–1½ hours
• Low: 2–3 hours
4. During the last 20–30 minutes, sprinkle the remaining ½ cup shredded cheese over the peppers. Cover again until the cheese is melted and bubbly.
To Serve
Let the peppers rest for 5–10 minutes before serving so the filling firms up.
u/vraylanse — 6 days ago