An oldie but goodie, I first made these Slow Cooker Vegetarian Stuffed Peppers for an Earth Day segment I did on Lifetime’s Balancing Act a few years back. The whole idea behind the segment was to come up with a hearty, meat-free but meaty “green” dish to reduce a family’s food footprint. These vibrant jumbo stuffed jewels did the trick!
Slow Cooker Vegetarian Stuffed Peppers are Perfect for Meat Free Monday
If you have our Clean Cuisine book, you know we are big into doing Meat Free Mondays in our house. Since Mondays are always rather hectic for us the always seem like the perfect day of the week to pull out my low-stress, slow-cooker recipes. And that’s definitely what these Stuffed Peppers are….low stress!
They are incredibly easy to make and a perfect way for vegan tempeh to hide out in a medley of south-of-the-border flavors, interesting textures and bright colors.
For whatever reason, stuffed peppers always look so impressive and fun… at least I think so. They’re perfect for easygoing entertaining. And, by using the slow cooker you dramatically reduce hands-on cooking time.
One stuffed pepper is pretty much a meal by itself, but you could always add a side salad or some vegetable based soup.
So yes, saving the planet CAN actually fill you up!
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- 1 tablespoon extra virgin olive oil
- 4 cloves garlic (minced)
- 1/2 onion (finely chopped)
- 1 8-ounce package tempeh crumbled, or substitute with black beans
- Unrefined sea salt (to taste)
- 1 teaspoon paprika
- 2 pinches cayenne pepper
- 1 teaspoon cumin
- 1 cup frozen organic corn kernels (thawed)
- 11/2 cups good-quality (all-natural prepared marinara sauce (I love Rao’s!))
- 1 4.5-ounce can chopped green chiles
- 1/4 cup finely chopped fresh cilantro
- 1 14.5-ounce can BPA-free small red beans (such as Eden Foods brand), rinsed and drained
- 4 organic red bell peppers (tops removed and seeded)
- 1/2 cup shredded (grass-fed organic cheddar cheese (Optional))
- Heat the oil in a large nonstick skillet to medium; add garlic and onion, and sauté until onion is just tender, about 3–4 minutes. Add the tempeh and sauté for 3–4 minutes. Season onion and tempeh with salt to taste. Mix in the paprika, cayenne pepper, cumin, and corn kernels.
- In a small bowl, whisk together the marinara sauce and green chiles. Pour the marinara–green chile mixture into the skillet with the tempeh; mix well to combine. Stir in the cilantro and beans.
- Stuff the peppers with the tempeh mixture. Arrange the peppers in a 5- or 6-quart slow cooker. Cover and cook the peppers on high for 2 hours or on low for 4 hours. Remove the lid and top the peppers with the shredded cheese, replace the cover, and cook on high for 15 to 20 additional minutes. Allow peppers to cool 10–15 minutes before serving. Serve warm.
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