Crockpot Stuffed Peppers - Recipe from Price Chopper
Crockpot Stuffed Peppers
A simple recipe filled with plant-based goodness. Perfect for a meatless Monday.
A simple recipe filled with plant-based goodness. Perfect for a meatless Monday.
- Slice the top ¼ to ½-inch off the top of each pepper. Carefully remove the ribs and seeds without breaking open the side of the peppers, then set aside.
- In a large bowl, combine black beans, corn, tomatoes, quinoa, spices, nutritional yeast (if using) and cheese. Spoon the mixture into each pepper, filling to the top.
- Add about ¼ cup water to the slow cooker, then add the peppers, standing up on their bases.
- Cover the slow cooker and cook on low for 6 hours or on high for 3 hours. When the peppers are tender, remove the lid and sprinkle them with cheese. Cover them again and let them sit for a few minutes until the cheese has melted.
- Add toppings as desired and serve.
