Slow Cooker Quinoa-stuffed Peppers recipe | PCC Community Markets

Ingredients

• 6 bell peppers, any color
• 1 cup quinoa, rinsed and drained
• 1 cup chopped zucchini
• 1 cup chopped carrots
• 1 (14-ounce) can tomato sauce
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts (optional)
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fennel seeds
• 3 cloves garlic, minced
• Splash of lemon juice
• Salt and pepper, to taste