Slow-Cooker Stuffed Bell Peppers Recipe
Hearty, flavorful stuffed peppers loaded with protein-packed quinoa, veggies, and spices. The slow cooker does all the work—no babysitting required!
Ingredients
- 4 large bell peppers any color, tops removed and seeds scooped out
- 1 cup cooked quinoa
- 1 can 15 oz black beans, drained and rinsed
- 1 cup diced tomatoes
- ½ cup corn kernels
- ½ small onion finely chopped
- 2 cloves garlic minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup vegetable broth
- ½ cup vegan shredded cheese optional
Instructions
- In a mixing bowl, combine quinoa, black beans, tomatoes, corn, onion, garlic, and seasonings.
- Stuff each bell pepper with the filling and place them in the slow cooker.
- Pour vegetable broth around the peppers to keep them moist while cooking.
- Cover and cook on low for 4 hours until the peppers are tender.
- Sprinkle vegan cheese on top during the last 10 minutes if desired.
- Serve warm and enjoy your effortlessly fancy dinner.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 3.5g
- Saturated Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 60%
- Vitamin C: 110%
- Iron: 20%
- Folate: 30%
- Potassium: 25%
Tips for the Best Stuffed Peppers
- Use different colored peppers for extra visual appeal.
- Add a splash of lime juice for a fresh, zesty finish.
- If you like a little spice, toss in some diced jalapeños.