Vegetarian Stuffed Peppers Slow Cooker Style Recipes

SLOW COOKER STUFFED PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl. Stuff each green bell pepper with ground beef mixture.
• Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
• Cook on Low for 6 to 8 hours.

SLOW-COOKED STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until peppers are tender and filling is heated through, 3-4 hours . If desired, serve with sour cream.

VEGETARIAN STUFFED PEPPERS

Steps:

• Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Trim tops off bell peppers; remove ribs and seeds. Set aside.
• In 12-inch nonstick skillet over medium-high heat, cook beef, onions, salt and pepper 8 to 10 minutes, stirring frequently, until beef is cooked through and onion softens. Add garlic; cook 15 seconds. Drain.
• Stir rice and 1/2 cup of the tomato sauce into beef mixture in skillet; mix to combine. Stir in 1 cup of the cheese. Stuff peppers with beef mixture; arrange in slow cooker. Pour remaining tomato sauce over peppers.
• Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours or until peppers are soft. Top peppers with remaining 1 cup cheese. Cover; cook 3 to 8 minutes longer or until cheese is melted. Use slotted spoon to lift peppers from slow cooker.

VEGETARIAN SLOW COOKER SOUTHWESTERN STUFFED PEPPERS (PLUS VEGAN OPTION)

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, until they start to brown, about 5 minutes. Add the garlic and cook for 30 seconds or so, then remove from the heat. Stir in the chili powder, cumin, and oregano.
• Place the rice, beans, corn, tomato, chipotle pepper, and cooked onion mixture in a large bowl and stir together. Add salt and pepper to taste.
• Cut the tops off the bell peppers and remove the seeds and pith. Spoon the rice mixture into each of the peppers, packing lightly. If you want to add cheese, fill a pepper halfway, add some shredded cheese, then fill to the top. Do not add cheese on top yet.
• Place the bell peppers in a slow cooker. Fill the area around the peppers with about 1/2 inch of water (I used 2 cups; be careful not to get any water inside the peppers) and cook on low for 3.5-4 hours, until they are easily pierced with a fork but still hold their shape. If you prefer your peppers with a bit of crunch, go for the shorter time. In the last 15 minutes of cooking, add cheese on top if you like and cook until melted.
• Remove the peppers from the cooker with tongs. Spoon 1-2 tablespoons enchilada sauce onto the top of each pepper and serve immediately, with more enchilada sauce on the side.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS

Steps:

• Cut the tops off of the peppers and scrape out the ribs and seeds.
• In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
• Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
• Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

SLOW-COOKED SOUTHWEST STUFFED PEPPERS - VEGETARIAN

Steps:

• Cut tops off peppers and remove seeds and white pith. Set aside.
• In large bowl, combine the beans, cheese, salsa, onion, corn, rice, chili powder and cumin. Spoon into peppers. Place in 5-quart slow cooker coated with cooking spray.
• Cover and cook on Low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired.

MOROCCAN-STYLE STUFFED PEPPERS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
• Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
• Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.

VEGETARIAN STUFFED PEPPERS (SLOW-COOKER STYLE)

Steps:

• 1. Cut tops off peppers, remove seeds, rinse and set aside. Prepare rice as per package directions.
• 2. In a large bowl, combine rice, tomatoes, corn, onion, beans, Monterey Jack cheese, olives, dried cilantro, garlic, salt and pepper. Toss until well blended. Spoon into peppers.
• 3. In a separate bowl, combine spaghetti sauce and water. Pour half into bottom of 5-qt. slow cooker. Place stuffed peppers in cooker. Spoon remaining sauce over peppers. Top peppers with Parmesan cheese.
• 4. Cover and cook on low 3 1/2 - 4 hours or until peppers are tender and filling is heated through. Serve warm.
• 5. Nutrition Info per serving: Calories 474 Total Fat 9.8g /Sat Fat 4.2g Cholesterol 15mg Sodium 423mg Total Carbs 81.5g/ Dietary Fiber 10.7g /Sugars 10.9g Protein 17.4g