5 to 6 large Bell Peppers – any color
1 can (15 ounces) Cannellini Beans – rinsed and drained
1/2 cup Crumbled Goat Cheese
1 cup Quinoa – cooked
4 Scallions – sliced
2 garlic cloves – minced
1 teaspoon Dried Oregano
Coarse Salt & Ground Pepper
Slice a thin layer from the base of the pepper so they stand flat. Slice off the tops just below the stem and discard the stem and chop the tops and place in a mixing bowl. Remove the seeds and ribs from the inside of the peppers.
In mixing bowl, add beans, goat cheese, quinoa, scallions, garlic, and oregano. Season with salt and pepper. Mix to combine with a fork. Mash some of the beans with fork while mixing.
Place peppers standing up in the slow cooker, cover and cook on high for 2.5 to 3 hours.