Stuffed Peppers

Cut the top off of each pepper (about 3/4 of an inch) and remove seeds.

Place onion and garlic in a microwave safe bowl, microwave for 1 minute. To that bowl, add quinoa, beans, salt and pepper, Italian seasoning, corn, parsley, olives and Girard’s® Greek Feta Vinaigrette Dressing. Spoon filling into each pepper and place lid on each pepper.

Transfer peppers, placing them upright, into a slow cooker. Cover and cook 4 hours on low. Gently remove peppers from slow cooker. Off set lids and drizzle with additional dressing and sprinkle feta cheese over each pepper. Serve with a salad with favorite Marzetti® dressing.