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Introduction
Stuffed peppers have been a staple in Mediterranean cuisine for centuries, with variations found in Greek, Turkish, and Middle Eastern cooking. This healthy crockpot version pays homage to the traditional Greek gemista, a dish of vegetables stuffed with rice and herbs. By incorporating lean protein and quinoa, we've given this classic a modern, nutritious twist. The slow cooking method not only infuses the peppers with rich flavors but also harks back to the communal ovens once used in Greek villages, where dishes would simmer for hours, allowing neighbors to gather and socialize. This recipe brings that sense of warmth and community to your kitchen, offering a convenient way to enjoy the vibrant flavors of Greece any day of the week.
Ingredients
• 6 large bell peppers (assorted colors), tops cut off and seeds removed
• 1 pound lean ground turkey or beef (90% lean)
• 1 cup uncooked quinoa, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup crumbled feta cheese
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup low-sodium chicken broth
• 1 lemon, zested and juiced
Step 1:
In a large mixing bowl, combine ground turkey or beef, uncooked quinoa, diced tomatoes, feta cheese, chopped red onion, parsley, olive oil, minced garlic, oregano, cumin, salt, pepper, and cinnamon. Mix well.
Step 2:
Stuff each bell pepper with the mixture, leaving a little space at the top for the filling to expand.
Step 3:
Place the stuffed peppers in the slow cooker, standing upright.
Step 4:
Pour the chicken broth around the peppers in the slow cooker.
Step 5:
Cover and cook on low for 4 hours, or until the peppers are tender and the filling is cooked through.
Step 6:
Before serving, sprinkle each pepper with lemon zest and a squeeze of lemon juice.
Q: Can I freeze these stuffed peppers?
A: Yes, you can freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What can I substitute for quinoa?
A: You can use rice, bulgur wheat, or cauliflower rice as alternatives to quinoa.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can bake the stuffed peppers in a covered dish at 350°F (175°C) for about 1 hour or until peppers are tender and filling is cooked through.
• You can substitute ground chicken for the turkey or beef if preferred.
• For a vegetarian version, replace the meat with 2 cups of cooked lentils or an additional cup of quinoa.
• If you can't find feta, crumbled goat cheese is a good alternative.
• Use any combination of bell pepper colors for a visually appealing dish.
• For a gluten-free option, ensure your chicken broth is certified gluten-free.
• This recipe contains dairy (feta cheese). For a dairy-free version, omit the cheese or use a plant-based alternative.
Carefully remove peppers from the slow cooker using tongs or a large spoon. Serve hot, garnished with additional fresh parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
Prepare the filling and stuff the peppers the night before to save time on cooking day. Store in the refrigerator and place in the slow cooker in the morning.
- Don't overstuff the peppers to allow room for the quinoa to expand as it cooks.
- If your slow cooker runs hot, check the peppers after 3 hours to prevent overcooking.
- For a crispier top, broil the cooked peppers for 2-3 minutes before serving.
For a vegetarian version, replace the meat with 2 cups of cooked lentils or an additional cup of quinoa. You can also swap ground turkey or beef with ground chicken for a lighter option.
Serve with a crisp Greek salad and a glass of chilled white wine, such as Assyrtiko or Sauvignon Blanc.
Best in summer when bell peppers are in season, but can be enjoyed year-round.
Contains dairy (feta cheese). May contain gluten depending on the chicken broth used. Suitable for gluten-free diets if using certified gluten-free broth.
