Omit the cheese to make this recipe vegan. Try nutritional yeast instead of cheese.

Equipment Needed

Measuring cups and spoons, slow cooker, knife, cutting board, cheese grater and a rice cooker (or pot with a lid)


Cook the quinoa according to package instructions but use vegetable stock instead of water. While the quinoa is cooking, sauté the mushrooms in avocado oil. 

In a large bowl combine the cooked mushrooms with the vegetable ground round, crushed tomatoes and cooked quinoa. Season liberally with sea salt and pepper and add half of the cheese. Mix thoroughly. 

Remove the tops of the peppers and discard the seeds and membrane inside. Fill the peppers with the mushroom and quinoa mixture and place them into the slow cooker.

Cook on high for three hours. Remove the lid and top each pepper with the remaining cheese, put the lid back on and cook for an additional hour. When done, transfer the peppers to a plate and top them each with 1 tablespoon of basil pesto before serving.