Crockpot Vegan Stuffed Peppers
Who knew stuffing a vegetable with other vegetables could be this satisfying? These slow-cooked peppers are packed with protein, fiber, and enough flavor to make even meat lovers jealous. The crockpot does the work while you pretend to be busy. No standing over a stove, no babysitting a boiling pot—just set, forget, and eat. The peppers turn tender, the filling gets rich and hearty, and your kitchen smells amazing. Serve with rice, drizzle with sauce, or just grab one straight from the pot. Either way, your dinner just became effortless and ridiculously delicious.
Crockpot Vegan Stuffed Peppers
Bell peppers stuffed with a savory, protein-packed filling, slow-cooked until tender. A hearty, easy, and flavor-loaded meal that basically cooks itself.
Ingredients
Peppers & Filling:
- 4 large bell peppers any color, tops cut off, seeds removed
- 1 cup cooked quinoa or rice
- 1 can 15 oz black beans, drained & rinsed
- 1 cup corn kernels fresh or frozen
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes, drained
Seasonings & Extras:
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ½ cup salsa for extra flavor
- 1 cup vegetable broth to keep things juicy
For Serving:
- Fresh cilantro
- Avocado slices
- Lime wedges
Instructions
Step 1: Prepare the Peppers
- Slice the tops off the bell peppers and remove the seeds.
Step 2: Mix the Filling
- In a bowl, combine quinoa, black beans, corn, onion, garlic, and tomatoes.
- Add cumin, chili powder, paprika, salt, and black pepper. Mix well.
Step 3: Stuff & Slow Cook
- Spoon the filling into the peppers, packing it in.
- Place stuffed peppers in the crockpot, standing upright.
- Pour vegetable broth and salsa around them.
Step 4: Let the Crockpot Do the Work
- Cover and cook on low for 4 hours (or high for 2 hours).
Step 5: Serve & Enjoy
- Plate with avocado, cilantro, and lime wedges.
- Eat immediately or store leftovers for later (they reheat like a dream).
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin C: 90%
- Iron: 20%
- Folate: 30%
- Magnesium: 25%
- Potassium: 22%
Additional Notes & Tips
- Want it cheesier? Melt some vegan cheese on top before serving.
- Need more spice? Add diced jalapeños to the filling.
- Leftovers? These freeze beautifully—just reheat in the microwave or oven.
- Switch it up! Swap quinoa for brown rice, black beans for lentils, or add more veggies.
