Drain and rinse the beans. Cut the scallions into thin slices, roughly separating the mostly white slices from the green ones. Cut a thin slice off the bottom of each pepper so they’ll sit upright in the slow cooker insert. Slice the tops off of each pepper just below the stem and reserve the tops. Remove the seeds and white veins from inside the peppers.Take the reserved pepper tops and dice the flesh from around the stems. Discard the stems.

In a mixing bowl, combine the diced pepper tops, quinoa, feta, beans, sliced scallion whites, measured salt, and black pepper to taste.Stuff the quinoa mixture into the 4 peppers and arrange them so they sit upright in the slow cooker. Cook on high for 4 hours. Peel off the skin of each pepper (this is optional), and sprinkle the stuffed peppers with the green scallion slices. Serve with the optional hot sauce.