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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Recipe Information
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)
Instructions
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
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.
Stuff each bell pepper evenly with the quinoa mixture, pressing it in gently to fill.
Pour 1/2 cup of water into the bottom of the slow cooker to create steam.
Place the stuffed peppers upright in the slow cooker, ensuring they are stable and snug in position.
Drizzle the tops of the stuffed peppers lightly with olive oil for added flavor.
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.
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.
Carefully remove the stuffed peppers from the slow cooker using tongs, and serve immediately. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 37.6 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1035 mg | 80% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
