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!
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.