Slow Cooked Southwest Stuffed Peppers Vegetarian
Transform your weeknight dinners with these irresistible Slow Cooked Southwest Vegetarian Stuffed Peppers, a hearty and nutritious dish brimming with bold Tex-Mex flavors. Perfectly tender bell peppers are filled with a zesty blend of protein-packed quinoa, black beans, sweet corn, juicy diced tomatoes, and melty cheddar cheese, all seasoned with smoky chili powder, cumin, and paprika. Slow-cooked to perfection, this hands-off recipe lets the aromatic spices meld beautifully while keeping prep time minimal. Finished with a touch of lime juice and fresh cilantro, these stuffed peppers are a vibrant, satisfying vegetarian main dish that’s ideal for family dinners or meal prep. Serve them straight from the slow cooker and watch them disappear!
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Ingredients
- 4 pieces large bell peppers
- 1 cup cooked quinoa
- 1 cup black beans
- 0.5 cup frozen corn kernels
- 1 cup diced tomatoes (canned, with juice)
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped)
- 0.5 cup water
- 1 tablespoon olive oil (for drizzling)
Directions
Step 1
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Step 2
In a large mixing bowl, combine cooked quinoa, black beans, frozen corn, diced tomatoes (with their juice), 3/4 cup of the shredded cheddar cheese, chili powder, ground cumin, paprika, garlic powder, salt, black pepper, lime juice, and chopped cilantro. Mix thoroughly.
Step 3
Stuff each bell pepper evenly with the quinoa mixture, pressing it in gently to fill.
Step 4
Pour 1/2 cup of water into the bottom of the slow cooker to create steam.
Step 5
Place the stuffed peppers upright in the slow cooker, ensuring they are stable and snug in position.
Step 6
Drizzle the tops of the stuffed peppers lightly with olive oil for added flavor.
Step 7
Cover the slow cooker with its lid and cook on low for 4 hours, or until the peppers are tender but still holding their shape.
Step 8
About 10 minutes before serving, sprinkle the remaining 1/4 cup of shredded cheddar cheese over the tops of the stuffed peppers and allow it to melt inside the slow cooker by replacing the lid.
Step 9
Carefully remove the stuffed peppers from the slow cooker using tongs, and serve immediately. Garnish with additional cilantro if desired.
Nutrition Facts
| Serving size | (1652.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1304.2 |
| Total Fat 58.9g | 0% |
| Saturated Fat 27.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 121.1mg | 0% |
| Sodium 3012.4mg | 0% |
| Total Carbohydrate 155.9g | 0% |
| Dietary Fiber 34.6g | 0% |
| Total Sugars 37.6g | |
| Protein 60.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1034.9mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2504.5mg | 0% |
Source of Calories