It’s no secret that I love quinoa.  I also love stuffed peppers.  That’s why I’m super excited about this week’s recipe.

Noelle at The Daily Tannebaum threw a dinner party last week and served these.  Check out the recipe she used here (with a bonus polenta recipe).

I’m hoping we get some more green peppers in our farm share bag next week, so I can give this a go.  Instead of boiling the peppers before filling, I think I’ll try doing the whole thing in my crockpot.  Raw peppers stand up better for cooking over a long period of time.  When I’ve made stuffed peppers from another recipe, I cooked them in the crockpot on high for about 4-5 hours.