Slow Cooker Stuffed Peppers in Marinara Sauce

 

Article

• Prep time 6 minutes
• Cook time 6 hours
• Serves 4

Ingredients

• For the marinara:
• 1 (28-ounce) can crushed tomatoes
• 1 (28-ounce) can diced tomatoes
• 1 (6-ounce) can tomato paste
• 1 medium yellow onion, diced
• 2 1/2 teaspoons minced garlic (5 cloves)
• 2 bay leaves
• 1 tablespoon dried basil
• 1 tablespoon packed brown sugar
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• For the stuffed peppers:
• 4 medium bell peppers (any color)
• 2 (15-ounce) cans black beans, drained and rinsed
• 1/2 cup uncooked quinoa, rinsed
• 2 medium zucchini, chopped

Instructions

1. Place the crushed tomatoes, diced tomatoes and their juices, tomato paste, onion, garlic, bay leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes, salt, and pepper in a slow cooker, and stir thoroughly. Remove 1 1/2 cups of the mixture and set aside.
2. Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside the marinara sauce.
3. In a medium bowl, mix the black beans, quinoa, zucchini, and the reserved 1 1/2 cups of marinara sauce. Divide the filling evenly among the prepared bell peppers.
4. Cover and cook on low for 6 hours.

Recipe Notes

Love your leftovers: Chop the usable parts of the bell pepper tops and add them to your marinara, or throw them in the freezer for when you make a vegetable broth.