I love the crockpot. I feel the crockpot is a savior for busy souls and families. What is great about this recipe is that it is hearty, healthy and only uses 8 main ingredients. The prep work takes about 5-8 minutes, and is an affordable recipe that can feed a family of four (or more) in about ten dollars.
This recipe is less expensive when using only green peppers; however, I prefer the warmer colored peppers as I enjoy the sweeter taste. Regardless of what peppers you choose, this will be a colorful dish indeed!
My crockpot is smaller and can only fit four peppers, possibly 5 smaller peppers. If you're crockpot is large, I suggest adding one more can of beans to fill 5-6 peppers.
Dairy-Free Crockpot Black Bean Quinoa Stuffed Peppers
Cooktime: 5-6 hours
4 large peppers
1 can of black beans, drained and rinsed
1 can of fire-roasted diced tomatoes
1 cup uncooked quinoa
1 tsp taco seasoning
1 tsp cumin
1/2 tsp garlic powder
1/4-1/2 tsp salt
pinch of pepper
optional topping/serving: dairy-free cheese, avocado
Slice the tops off the peppers. Cut as close to the top as possible. Use a small knife to remove the seeds and white ribs.
Pour about one half of a cup of water into the bottom of the crockpot. Place the peppers into the crockpot. In a bowl, mix together the remaining ingredients until well combined (do not add vegan cheese or avocado).
Evenly pour the filling ingredients into the peppers. Cover the peppers and cook on low heat for 6 hours. If you want vegan cheese on top, add it the last 30 minutes, or cook for an additional 30 minutes. The peppers are cooked by the 4-5 hour mark. Serve warm with slices of avocado.
If your crockpot is large enough you can maybe able to cook 5-6 peppers. If this is the case, add one more can of pinto or black beans.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com