Crockpot Keto Stuffed Peppers
Want keto stuffed peppers without the meat or kitchen drama? This vegan crockpot recipe fills bell peppers with creamy, flavorful goodness. It blends veggies, plant-based protein, and spices for a slow-cooked, hands-off miracle. You get a vibrant, healthy dinner that feels fancy but takes zero effort. Perfect for low-carb ladies who want indulgence without compromise. So, toss your peppers in the crockpot and let the magic happen while you sip wine or scroll endlessly. Seriously, these peppers pack a punch of comfort with none of the guilt.
Bestseller #2
Bestseller #3
Ingredients
- 4 large bell peppers tops cut and seeds removed
- 1 cup cooked quinoa or cauliflower rice
- 1 cup vegan ground “beef” substitute
- 1 cup diced tomatoes no sugar added
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 cup fresh spinach chopped
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
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Instructions
- Stir in diced tomatoes, spinach, quinoa, smoked paprika, cumin, salt, and pepper.
- Heat olive oil in a skillet; sauté onion and garlic until translucent (3 minutes).
- Add vegan ground beef substitute; cook until lightly browned (5 minutes).
- Stuff each bell pepper with the mixture and place in the crockpot upright.
- Cover and cook on low for 5 hours until peppers are tender.
- Serve warm, garnished with fresh herbs if desired.
Bestseller #2
Crockpot Keto Stuffed Peppers
This vegan crockpot keto stuffed peppers recipe combines plant-based protein with fresh veggies and spices, slow-cooked to tender perfection.
Ingredients
- 4 large bell peppers tops cut and seeds removed
- 1 cup cooked quinoa or cauliflower rice
- 1 cup vegan ground “beef” substitute
- 1 cup diced tomatoes no sugar added
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 cup fresh spinach chopped
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet; sauté onion and garlic until translucent (3 minutes).
- Add vegan ground beef substitute; cook until lightly browned (5 minutes).
- Stir in diced tomatoes, spinach, quinoa, smoked paprika, cumin, salt, and pepper.
- Stuff each bell pepper with the mixture and place in the crockpot upright.
- Cover and cook on low for 5 hours until peppers are tender.
- Serve warm, garnished with fresh herbs if desired.
Notes
Nutritional values (per serving):
Vitamins and minerals (per serving):
Additional notes/tips:
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 18g
Vitamins and minerals (per serving):
- Vitamin C: 90%
- Iron: 20%
- Calcium: 15%
- Vitamin A: 30%
- Magnesium: 10%
Additional notes/tips:
- Add crushed red pepper flakes for extra heat.
- Swap quinoa for cauliflower rice to cut carbs further.
- Use fresh herbs like parsley or cilantro for garnish.
- Leftovers reheat well and taste even better next day.
- Pair with keto-friendly sides like avocado salad or roasted veggies.
