Ecoforward Recipe: Slow Cooker Quinoa Stuffed Peppers

February 28, 2021 denise Recipes, Uncategorized 0

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There are certain aromas that are simply too amazing to put into words. You walk in the house, and KABOOM! Your senses are overwhelmed; your mouth starts to water – it’s heaven via your nostrils (which is great, because the nostrils have to deal with more than their share of UNheavenly aromas as well!).

For me, the smell of peppers cooking is just such an enticement. It doesn’t matter what they’re filled with, it’s the peppers cooking that just make me want to shout, “Get in my belly!” Which is why this particular recipe is a big favorite for me. Because the peppers are cooked in the slow cooker, their delightful aromatics fill my house all day and find me anticipating dinner like a kid on Christmas Eve.

I have amended the recipe over time to use EcoForward ingredients (removing the meat and replacing the rice with quinoa), but find it to be just as delicious! Certainly, you can alter this basic recipe by swapping in favorite spices for the ones I’ve used here, but I find the ratios of quinoa to tomato sauce work well in terms of getting the quinoa fully cooked in the time allotted.

Because the quinoa doesn’t have to be precooked, the prep is super-simple. Just mix up the filling, cut the peppers in half, nestle the filled peppers into the slow cooker, and let the magic happen! Oh, and don’t forget to prepare your nose for a LONG day of anticipation!

Slow Cooker Quinoa Stuffed Peppers

These vegan stuffed peppers use quinoa, rather than rice, in the filling and are prepared in the slow cooker. Slow cooking allows for minimal prep as the quinoa doesn't have to be cooked ahead of time! I use Mexican spices for a fun kick of flavor and black beans and corn for some added texture. They smell AMAZING as they cook and taste even better. These are a definite must-try!
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Prep Time 10 minutes
Cook Time 6 hours
Course Main Course
Servings 4

Equipment

  • Slow Cooker

Ingredients
  

  • 2 medium red bell peppers
  • ⅓ cup quinoa, uncooked
  • 1 8 oz can tomato sauce
  • ½ tsp salt
  • ¾ tsp ground cumin
  • ¾ tsp chili pepper
  • ¼ tsp ground black pepper
  • ¾ cup canned black beans drained and rinsed
  • ½ cup frozen corn
  • chopped fresh cilantro

Instructions
 

  • To make the filling, mix quinoa, tomato sauce, salt, cumin, chili pepper, black pepper, beans, and corn in a medium bowl.
  • Cut peppers in half horizontally and carefully scoop out ribs and seeds.
  • Spoon filling into each pepper half.
  • Pour ½ cup water into the bowl of a medium-sized Slow Cooker. Place peppers carefully inside. Cover, and cook on low for 6 hours or on high for 3 hours.
  • Remove peppers from slow cooker. Garnish with cilantro, and enjoy! NOTE: Two of the peppers will still have the stem piece intact. When you cut into those, the inedible part will immediately appear, and you can simply scoop it out and throw it away.
Keyword dairy-free, gluten-free, slow cooker, stuffed peppers, vegan, vegetarian