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Mexican Stuffed Peppers Vegan
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Slow Cooker Mexican Stuffed Peppers

This dish is ready in just 3 hours in slow cooker, and can be made ahead of time to be re-heated and served the next day.
Prep Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican, Vegan, WFPB
Keyword: plant based slow cooker, stuffed peppers, vegan slow cooker
Servings: 5
Calories: 143kcal

Equipment

  • slow cooker

Ingredients

For filling:

  • 2 cups cooked quinoa you can always use ready packets like the Seeds of Change etc
  • 1 can chickpeas drained
  • 1 can diced tomatoes with chilis
  • 1 lemon juice of
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 2-3 tbsp chili lime seasoning blend
  • 1/2 tbsp smoked paprika

For peppers:

  • 4-6 red bell pepper tops cut off and seeded
  • 2 jars basil & tomato marinara

Instructions

  • Mix together all the filling ingredients in a bowl. Stuff the peppers with the filling.
  • Pour a little marinara at the bottom of the slow cooker, then place the filled peppers into the slow cooker. Pour the rest of the sauce over the peppers to cover.
  • Cook on high for 3 hours or on low for 5 hours.

Notes

Can be made up to 3 days ahead of time and reheated successfully when ready to serve.

Nutrition

Serving: 1pepper | Calories: 143kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 570mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4035IU | Vitamin C: 149.1mg | Calcium: 59mg | Iron: 3mg
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