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Home » Recipes » Vegan Recipes » Vegan Stuffed Peppers (Slow Cooker Recipe)

Last updated on February 16, 2020. Originally posted on February 16, 2020 By Maryea / 75 Comments

Vegan Stuffed Peppers (Slow Cooker Recipe)

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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! 

Crock-Pot® Mexican Vegan Stuffed Peppers Slow Cooker Recipe

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

Crock-Pot® Mexican Vegan Stuffed Peppers Slow Cooker Recipe

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.

Crock-Pot® Mexican Vegan Stuffed Peppers Slow Cooker RecipeOnce 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.

Crock-Pot® Mexican Vegan Stuffed Peppers Slow Cooker Recipe

Cook on high for three hours. The Crock-Pot will automatically switch to warming mode at the end of the cooking time.

Crock-Pot® Mexican Vegan Stuffed Peppers Slow Cooker Recipe

Crock-Pot® Mexican Vegan Stuffed Peppers Slow Cooker Recipe

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!

Crock-Pot® Mexican Vegan Stuffed Peppers Slow Cooker Recipe

If you make this recipe for Vegan Stuffed Peppers, will you please give it a star rating below? It’s so helpful for other readers when a recipe’s been rated. I so appreciate it! I’d love to stay in touch. Please follow me on Instagram and Facebook.

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Crock-Pot® Mexican Vegan Stuffed Peppers Slow Cooker Recipe

Mexican Vegan Stuffed Peppers {Slow Cooker Recipe}


★★★★★

5 from 26 reviews

  • Author: Happy Healthy Mama
  • Total Time: 3 hours 10 mins
  • Yield: 4 1x
Print Recipe
Print Recipe

Description

These healthy Vegan Stuffed Peppers are bursting with bold flavor and are made in your slow cooker.


Ingredients

Scale
  • 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

  1. In a large bowl, mix together the first 9 ingredients well.
  2. Fill each pepper half with the quinoa mixture.
  3. Place each pepper half in the slow cooker and cook on high for three hours.
  4. 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).
  5. Serve the peppers with avocado sauce, chopped cilantro, and lime wedges.
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Category: dinner
  • Method: slow cooker
  • Cuisine: Mexican

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

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

 

This recipe was first published in September 2016. Video was added February 2020. 

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Filed Under: Anti-inflammatory Diet

Previous Post: « Strawberry Smoothie with Coconut
Next Post: Anti-Inflammatory Ginger Energy Balls »

Reader Interactions

Comments

  1. Kathy Frederick says

    March 13, 2022 at 9:32 pm

    This is just fabulous. I added some black olives. I used good salsa. The avocado topping was yummy.

    ★★★★★

    Reply
  2. Sabri says

    October 16, 2021 at 8:57 am

    This sounds delicious! I’m trying to use what I have in the kitchen! Can I use rice instead of quinoa? If so, would I use the same measurement? Thanks in advance!

    Reply
    • Maryea says

      October 16, 2021 at 9:15 am

      Hi! Yes, rice can be substituted for the quinoa. It should be the same measurement–2 cups cooked rice. I hope you love this!

      Reply
  3. Brandi Applebaum says

    October 13, 2021 at 5:51 pm

    I love this recipe, and I make it repeatedly! The only difference is that I cook it in an oven at 400 for about 20 minutes. Sometimes I melt mozzarella on top. It’s a great meal prep recipe and so easy!

    ★★★★★

    Reply
    • Maryea says

      October 16, 2021 at 9:16 am

      Thanks for your feedback and letting us know it works well in the oven, too!

      Reply
  4. Roxana says

    December 1, 2020 at 9:27 am

    Delicious! Will be making these over and over. Filling, healthy and super-easy to make; thank you!

    ★★★★★

    Reply
  5. Diane says

    October 3, 2020 at 5:15 pm

    Can I share this in a Facebook group if I give you attribution?

    Reply
  6. Natasha says

    May 31, 2020 at 9:13 pm

    Could these be frozen?

    Reply
    • Maryea says

      June 1, 2020 at 1:47 pm

      I think these would freeze well!

      Reply
  7. Jamie says

    November 12, 2019 at 6:44 pm

    I keep making this recipe and it never gets old. I love it.

    ★★★★★

    Reply
    • Maryea says

      November 15, 2019 at 10:14 am

      So happy to hear that!

      Reply
  8. DeepOnionWeb says

    November 12, 2019 at 8:18 am

    These really turned out amazing barely had to do anything just following the recipe.

    ★★★★★

    Reply
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