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.