Turkey Sausage and Quinoa Stuffed Peppers Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 4 medium yellow bell peppers
  • ½ cup quinoa, rinsed
  • 1 cup water
  • 12 ounces sweet Italian turkey sausage, casings removed
  • ½ cup zucchini, finely chopped
  • 1/4 cup chopped fresh basil
  • 3 tablespoons tomato paste
  • ½ teaspoon salt
  • 1/4 teaspoon black pepper
  • 1¼ cups vegetable juice
  1. Cut top ¼ inch off each bell pepper. Remove and discard seeds. Combine quinoa and water in small saucepan. Cook according to package directions. Remove to large bowl; cool 5 minutes.
  2. Add sausage, zucchini, basil, tomato paste, salt, and black pepper to quinoa mixture; mix well. Fill each pepper evenly with quinoa mixture,
  3. Place peppers in Crockpot® slow cooker. Pour ¼ cup vegetable broth over peppers; pour remaining 1 cup into bottom.
  4. Cover; cook on LOW 4 to 5 hours or on HIGH 2 ½ to 3 hours or until filling is cooked through and peppers are tender.
  5. Serve peppers with cooking liquid.
Latin and Spanish
Slow Cooker