This Vegan Mexican Stuffed Peppers recipe was developed for Crock-Pot® brand and this post is sponsored by Mirum Shopper.
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 Crock-Pot® slow cooker. 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 Mexican Stuffed Peppers are anything but boring. They are bursting with my favorite Mexican flavors and can be made as spicy as you like.
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.
Cook on high for three hours. The Crock-Pot® slow cooker will automatically switch to warming mode at the end of the cooking time.
After the peppers cook, they are topped with an avocado sauce where sour cream might normally be used and fresh cilantro. These toppings bring it together perfectly and shouldn’t be left out!
You’re going to fall in love with your slow cooker when you make these Vegan Mexican Stuffed Peppers. They deliver everything you are looking for in a healthy dinner.
For more amazing recipes you can make in your slow cooker, check out the Crock-Pot® recipe index.
Mexican Vegan Stuffed Peppers {Slow Cooker Recipe}
These healthy Vegan Mexican 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
- 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
Sponsored post by Mirum Shopper. All opinions are my own.
Healthy Living Playbook!
Kathy says
September 13, 2016 at 12:11 pmlooks fantastically delicious!!! Certainly going to try this one.
Maryea says
September 14, 2016 at 9:38 amThanks, Kathy! I hope you love the recipe. 🙂
Holly Weaver says
September 20, 2016 at 10:38 amMaryea,
Could I sub brown rice for the quinoa? I am allergic to it. If so, how much?
Maryea says
September 21, 2016 at 11:00 amYes, you can definitely use brown rice in place of the quinoa. I would think you could sub it 1:1.
Alicia says
January 15, 2017 at 10:12 pmI used the brown rice because I ran out of quinoa and tried garbanzo beans instead of black beans because it’s what I hand on hand. Love this straightforward recipe-3 hours on high was just right. Beautiful photo!
Maryea says
January 16, 2017 at 7:18 amGlad you liked this and your substitutions worked out well! Thanks so much for the feedback, Alicia.:)
Lem says
January 9, 2017 at 3:40 pmI’m a single young man in my mid thirties and not very familiar with cooking things in a slow cooker. Do I need to add any water to the cooker before placing the peppers in? My sister and her husband bought me a Crock-Pot for Christmas and I think this is the perfect recipe to try with it. Thanks for sharing.
★★★★★
Maryea says
January 11, 2017 at 6:22 amNo, you don’t need to add any water for this recipe. Good luck! 🙂
Wendy Stauffer says
February 8, 2017 at 1:16 pmNot sure if you will be able to respond to this email by the time I make it this afternoon. However, I am hoping I can use fresh corn off the cob for this without cooking it. I would imagine in the crockpot on high for the three hours or on low for longer would be able to cook that corn. Looking very forward to making this very healthy recipe.
Maryea says
February 9, 2017 at 10:55 amI’m sorry I missed this, but yes, I think that should work fine!
Wendy Stauffer says
March 10, 2017 at 10:30 pmYes, corn on cob, uncooked worked well! Great recipe! I will use the mild salsa next time verses the medium, but use the spice heat in the avocado topping for those who want the heat. I do appreciate this recipe so much as I have tried to cook vegan stuff peppers about six times and have not been happy until now. Thank you
Maryea says
March 16, 2017 at 8:18 amYay! So glad to hear that Wendy. 🙂
Genevia says
March 10, 2017 at 2:23 amThankyou for these amazing stuffed peppers recipe. This looks looks like a tasty way to incorporate more veggies in to my diet. Can’t wait to try it!
Maryea says
March 10, 2017 at 7:57 amYou’re welcome, Genevia! I hope you love it!
Maryea says
March 16, 2017 at 8:20 amI hope you love these!
techlazy.com says
April 1, 2017 at 7:36 amI’ve been loving my crockpot and rice cooker lately for busy weeknights – this recipe is perfect for one of our dinners during the week.
★★★★★
Maryea says
April 3, 2017 at 10:23 amYes!
Deep Web says
April 1, 2017 at 7:42 amI’m going to make this for dinner tonight! I’m going to make it on the stove instead of the slow cooker, though. Thanks for the lovely dinner inspiration! 🙂
★★★★★
Maryea says
April 3, 2017 at 10:22 amYou’re welcome! I hope you loved it!
Gloria Jean says
April 20, 2017 at 8:55 amI so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
★★★★★
Maryea says
April 21, 2017 at 8:22 amThanks, Gloria! There is a print option on the recipe card. Take a look at the upper right hand corner where the recipe is and you’ll see the print button. 🙂
Mere says
June 15, 2017 at 1:41 pmDo you think I would be able to freeze these all prepped and then cook them in the crock pot. I’m doing a meal exchange and trying to figure out if this would work.
Maryea says
June 15, 2017 at 2:58 pmI do think this would work! I’m sorry I can’t say 100% for sure, since I haven’t tried it, but my hunch is that it would work. Please let me know if you do try it!
Alfred says
October 11, 2017 at 2:53 pmCan’t wait to try this tonight, having decided to go vegetarian it’s great to find new and exciting recipes. I’ve tried this before in the oven but the peppers didn’t cook evenly. I’m hoping that using the crockpot this will work out perfect. I’m using a mixture of garlic quinoa and brown rice i foumd at costco with black beans toped with mozzarella cheese, cilantro and avacaodo lime dressing……cant wait.
★★★★★
Maryea says
October 11, 2017 at 6:00 pmSounds perfect! Please let me know how it turns out. 🙂
Mohit Kumar says
November 20, 2017 at 8:34 amLooks delicious.
Thanks for the recipe.
Maryea says
November 20, 2017 at 11:12 amYou’re welcome!
Courtney says
February 5, 2018 at 9:15 pmWow this is 13 grams of fat that’s a lot right ?
Maryea says
February 6, 2018 at 6:12 pmI don’t feel that’s a lot for a meal. It will vary depending on your specific calorie needs, but the average woman requires 50-75 grams of fat every day.
Mmaertens says
March 16, 2018 at 9:36 amAmazing! Soooo good AND easy to make. My GF was not looking forward to something vegan, but quickly became a convert on this dish! Made the quinoa in my rice cooker, then it’s just mix and stuff. Yummy!!
★★★★★
Lindsay says
March 26, 2018 at 10:39 amThis was great! I apparently missed that the quinoa was supposed to be cooked beforehand – it came it perfect, and saved me time and a pot to clean! I could maybe add a little more salsa next time (due to using uncooked quinoa), but the quinoa just sucked up the salsa and cooked perfect in the crock pot. There was so much filling I actually made 6 peppers full. So fast, easy, and yummy! Perfect leftovers too!
★★★★★
scott says
July 16, 2018 at 1:02 amIf I’m using frozen corn, should I cook it separately in a pot and then add it to the mixture? or do I just add it to the mixture and put it into the crockpot frozen? Thank you for the recipe, I’m looking forward to trying it.
Maryea says
July 16, 2018 at 7:15 amYou can add the corn frozen. I hope you enjoy!
Karl says
July 21, 2018 at 1:39 pmDare I say it, they look meaty in texture the stuffing, of course they look yummy
Alvin Charles says
September 13, 2018 at 12:32 amNice Dish.
For how many days can we keep this into a fridge?
★★★★★
Rolls Wheely says
November 30, 2018 at 6:58 amI have same same question
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Maryea says
November 30, 2018 at 12:03 pmI’m sorry I don’t see the question. What is it?
Eileen Daniel says
December 22, 2018 at 12:54 pmThe question was how long this would keep in the fridge?
Jamie says
October 30, 2018 at 5:33 pmI made this recipe today and it was very good. I didn’t have ancho chili powder so I used regular chil powder. I really like crock-pot recipes and this recipe is a keeper. My husband loved it and I am trying to make some healthier dinner options for a guy who just loves steak and hamburger. Thank yoo for this recipe.
★★★★★
Maryea says
October 31, 2018 at 9:27 pmGreat to know, Jamie! Thank you!
Mystatusbook says
November 27, 2018 at 3:52 amThat looks delicious!!!! I love this! The best part though, is that it is healthy and holiday friendly!
★★★★★
Mystatusbook says
November 27, 2018 at 3:54 amreally delicious!!!
★★★★★
Deepika says
December 14, 2018 at 5:33 amVery nice and looking delicious food. I’ll surely try this one.
Jassica says
December 16, 2018 at 3:13 amThat looks delicious! I totally love this! The best part of this dish is that it is both healthy and holiday friendly! I am gonna try this at home today.
K says
January 29, 2019 at 8:43 pmMaking this now and if I wanted to cook it all day, would it just be low 8 hours instead of high for 3?
Failed and don’t have chili powder so skipping it!
Jitendra Kumar says
February 20, 2019 at 7:00 amYes, you can definitely use brown rice in place of the quinoa. I would think you could sub it
Jitendra Kumar says
February 23, 2019 at 1:11 pmnice
Web Solution Winner says
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★★★★★
Jamie says
March 20, 2019 at 7:57 amI made this recipe one time and I really liked it and commented on it. Wanting more fiber in my diet I neglected to notice the amount of sodium in this recipe-1626.7mg. Is this possibly a typo?
★★★★★
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