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Crockpot Keto Stuffed Peppers

Emily Carter
This vegan crockpot keto stuffed peppers recipe combines plant-based protein with fresh veggies and spices, slow-cooked to tender perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 servings
Calories 280 kcal

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):
  • 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.