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