One of my favorite comfort foods is Stuffed Peppers. I use a modified version of the one my mom made years ago that she got from this old Campbell's Soup Cookbook. I can just see the cookbook -- hard cover, sort-of spiral bound, tattered and stained. My mom, for the record -- is a horrible cook. She admits that she didn't know how to cook until my dad taught her, since he was a cook in the Army during the Korean War. Anyway -- the real recipe calls for ground beef and cooked rice with Campbell's Tomato Soup. I have modified it to use either ground beef, turkey or chicken (I've done it all) with QUINOA. You can cook them on the stovetop or use a slow cooker (which is how this batch was prepared.)
I then mixed the quinoa - once it was cooled to 1 pound of lean ground beef, adding minced onion, parsley and ground pepper to taste. I also take about 1/2 can of Campbell's Tomato Soup and add to the mixture.
Moving on...rinse and dry the peppers, then cut off the top, saving the "ring" to use as a base in the crock pot. Make sure to remove the seeds and rind on the inside.
Stuff each pepper with the meat/quinoa mixture. Stuff 'em fat! Place in the crock pot on top of the pepper rings, then add 1 1/2 cans of tomato soup.