Sep 082013

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Jul 112013

Wondering what to do with all those tomatoes and bell peppers you harvested from your garden or found in your CSA box? Here’s a simple recipe adapted from one of our regular customers. Thanks for the idea, Kenya!

Slow Cooker Tomato Stuffed Bell Peppers 

6 Bell peppers
Bunch basil, finely chopped
1 cup chicken/veggie broth
4 ounces cheese, grated
5 medium tomatoes
1 onion, chopped
2 cloves garlic, thinly sliced
2 tablespoons olive oil
Freshly ground black pepper
1 cup Quinoa/Couscous, cooked


Remove tops, membranes and seeds from peppers. In a medium bowl, mix together garlic, basil, pre-cooked quinoa/couscous, onion, cheese, and tomatoes. Pour broth in the bottom of the slow cooker and place peppers with the filled sides up in the cooker. Top with ground black pepper and more cheese.

Cook for three to three and half hours on high in a slow cooker or 6 to six and half hours on low in a slow cooker.



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