This Vegan Stuffed Peppers recipe is full of flavor and easy to make in your Crockpot! They are stuffed with quinoa, black beans, and corn and topped with a wonderful avocado crema. If you’re looking for a healthy and delicious plant-based dinner, you need to try this one!
This meal has all of my favorite characteristics: it’s healthy, it’s plant-based with vibrant vegetables, and has bold flavor. I also love that it’s hearty enough to fill up even my 6′ 3″ husband. Winning all around.
I made these stuffed peppers in my CrockPot. The slow cooker is an excellent tool for healthy meals. Why? Because slow cooking is amazing way to allow flavor to develop! The best way to turn someone off of healthy eating is to serve them bland, boring food.
These Vegan Stuffed Peppers are anything but boring. They are bursting with my favorite Mexican flavors and can be made as spicy as you like. It’s one of my favorite plant-based dinners.
How to Make Vegan Stuffed Peppers
Start with four large bell peppers and cut them in half. I found that cooking them in half worked great to get the peppers perfectly tender. Eating them this way is easier, also.
Prep your stuffing mixture, which is a lovely mix of cooked quinoa, black beans, corn, salsa, and spices. The salsa will dictate some of the flavor, so choose a salsa you love with the amount of spiciness you prefer.
Once you stuff each pepper half with the mixture, you can place them in the slow cooker. I used a 6-quart Crock-Pot® slow cooker and had to layer them a bit. Not a problem at all for these Vegan Stuffed Peppers.
Cook on high for three hours. The Crock-Pot will automatically switch to warming mode at the end of the cooking time.
After the peppers cook, they are topped with an avocado lime crema where sour cream might normally be used and fresh cilantro. These toppings bring it together perfectly and shouldn’t be left out!
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Mexican Vegan Stuffed Peppers {Slow Cooker Recipe}
These healthy Vegan Stuffed Peppers are bursting with bold flavor and are made in your slow cooker.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 4 1x
- Category: dinner
- Method: slow cooker
- Cuisine: Mexican
Ingredients
- 2 cups cooked quinoa
- 2 1/2 cups salsa
- 1 cup corn kernels
- 1 (15 ounce) can black beans, drained and rinsed
- 2 teaspoons cumin
- 1 teaspoon ancho chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon salt
- 4 large bell peppers (any color), tops, seeds, and veins removed, and cut in half
- 1 very large or 2 smaller avocados
- juice from 1 lime
- 1/4 teaspoon salt
- 1/2 teaspoon hot sauce (optional)
- water
- 1/2 cup chopped cilantro
- lime wedges
Instructions
- In a large bowl, mix together the first 9 ingredients well.
- Fill each pepper half with the quinoa mixture.
- Place each pepper half in the slow cooker and cook on high for three hours.
- While the peppers are cooking, prepare the avocado topping. Mash the avocado well in a bowl. Add the lime juice, hot sauce, and salt and whisk until very smooth. Add enough water to thin it to your preference (start with a teaspoon or so).
- Serve the peppers with avocado sauce, chopped cilantro, and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 471
- Sugar: 16.4g
- Sodium: 1626.7mg
- Fat: 13.4g
- Saturated Fat: 1.9g
- Carbohydrates: 76.2g
- Fiber: 22.8g
- Protein: 17.8g
Keywords: Vegan Stuffed Peppers
This recipe was first published in September 2016. Video was added February 2020.
Could these be frozen?
I think these would freeze well!
I keep making this recipe and it never gets old. I love it.
★★★★★
So happy to hear that!
These really turned out amazing barely had to do anything just following the recipe.
★★★★★