Quinoa and Corn Stuffed Bell Peppers

MC and I are always looking for new slow cooker recipes.  They tend to be pretty easy to make, clean up is pretty simple (as long as we use the liners) and they tend to make plenty enough for at least one or two leftover servings. In the vein of eating healthy, we decided to try out the Weight Watchers Slow Cooker Cookbook.  From the initial flip-through, there are some pretty yummy sounding things in there and I thought I would go ahead and share the first endeavor! First, I cooked the quinoa. Then it was pretty much combine the other ingredients and get ready to stuff those peppers!  While the name says it is stuffed with quinoa and corn, there are also black beans, lots of spinach, and some other items in there as well. It said 2 cups of packed spinach, but judging from the look of my bowl, I packed it a little tighter than I think they were expecting ;-) It said to buy large bell peppers, and I made the special trip to New Leaf to get some super large ones (the ones at Publix weren't very large). For some reason red, yellow, and orange peppers there are huge while all the green peppers are little midgets.  Hence the lack of green pepper representation. Anyhoo, they ended up just barely holding all the stuffing, so that worked well, but any larger and they wouldn't have fit in the slow cooker! Spoon the combination of salsa verde and diced tomatoes over the peppers... Wait 5 hours and there you have it! The recipe called for 4-6 hours (I usually just split the difference on ranges), but I think next time I will put it in for 4 then see how they do.  I like my veggies a little "al dente," but they still turned out to be really good AND pretty filling!  I can't wait to try something else!

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