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These vegetarian wonders are fast to prep and come out tender and tasty.

Source: Everyday Food, October 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To make in the oven: Preheat oven to 350 degrees. In step 2, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until peppers are tender, about 1 hour. Proceed with step 3.

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263
  • foodiemp123
    11 FEB, 2015
    HORRIBLE! Do not make! It COMPLETELY fell apart and left me with a slow cooker pot of feta-mush. Not to mention it tasted horrible. Has the creator of this recipe ever tried to put a stuffed pepper in a slow cooker, ever?!?! Will be ordering pizza tonight.
    Reply
    • MS11894314
      16 FEB, 2015
      I make stuffed peppers in my slow cooker all the time. I only make them in the slow cooker. I can't wait to try this recipe but I think I'll have to put some extra seasoning in them.
    • MS11894314
      16 FEB, 2015
      I make stuffed peppers in my slow cooker all the time. I only make them in the slow cooker. I can't wait to try this recipe but I think I'll have to put some extra seasoning in them.
  • twinmum74
    22 AUG, 2014
    I made this last night with mixed results. My husband and I loved the peppers. Next time we'll add a some chopped olives. However, my 6 qt slow cooker is too big for this recipe. The poor peppers were cooked to death, stuck to the bottom and fell apart when I tried to serve them. Next time I'll cook them in the oven.
    Reply
  • Johnny Cee
    28 MAR, 2014
    Love Sarah Carey. She always delivers. However, not a fan of Canneli Beans I prefer chick peas or just more couscous. I Cr 13:8a, Love never fails !
    Reply
  • cellochick451
    16 FEB, 2014
    Sorry- I also added 4 mushrooms the second time I made this. I think their moisture really helped the quinoa cook. The first time I made this, I thought this dish was a little one dimensional so definitely feel free to add your favorite ingredients.
    Reply
    • MS10806825
      25 JUN, 2017
      Gee, thanks so much for the go-ahead to add what I like.
  • cellochick451
    16 FEB, 2014
    This recipe was so great. I had to substitute quinoa and it was dynamite. When I placed the bell pepper in the crock pot I just drizzled some veggie broth inside each bell pepper. I also added a jalapeƱo and a couple dashes of thyme, cayenne, and paprika. I doubled the garlic and oregano the second time I made this. I just have to warn everyone about cooking times. They really vary from crock pot to crock pot. Mine cooked faster then four hours on "keep warm" so don't stray too far away.
    Reply
  • FoHaske
    6 AUG, 2013
    Made this recipe the first time I had my in-laws over and haven't stopped making it since... It was such a hit!!! Last night when I made it I added some green olives...yumm!
    Reply
  • Robin Lightle-Phillips
    28 MAR, 2013
    About the couscous, am I supposed to cook it first?
    Reply
  • Joy Versetti
    3 MAR, 2013
    I used a can of drained diced tomatoes instead of the beans, cooked in the oven and they were yummy. Served as a side with baked salmon
    Reply
  • britnym
    20 JAN, 2013
    Love this! Followed recipe exactly, except I did add pre-cooked diced chicken and stuffed 6 peppers. Cooked in crockpot for 3 hours and turned out perfect! Even my little ones liked it.
    Reply
  • sweetpeainspain
    18 APR, 2010
    I cubed and roasted an eggplant and added that and a can of drained diced tomatoes to this recipe.
    Reply

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