Slow Cooker Vegetarian Stuffed Peppers

Slow Cooker Chronicles

October 12, 2011 at 4:51 pm
by Irina Gonzalez

vegan stuffed peppers

When walking through the farmer’s market the other day, I found some amazing “ivory peppers”. Not being able to resist, I bought them immediately and brought them home. I remembered seeing a Slow Cooker Stuffed Peppers recipe on our site, but they were made with chicken and I wanted a vegetarian option.

After reading about Heather’s fantastic Slow Cooker Applesauce which she found on the site A Year of Slow Cooking, I decided to dig around there. I was really excited to find a yummy recipe that I couldn’t wait to try out.

I went through my kitchen cupboard and pulled out the ingredients I would need to make this recipe with my own twist (using chickpeas instead of black beans and sweet red rice instead of white rice) and sans cheese (so that it’s actually vegan stuffed peppers). They were so easy to make that I just prepped in the morning and then came home to a delicious and healthy meal.

sweet red rice

First, I cooked my sweet red rice (for the stuffing), then added in pearl onions and garlic. I followed that up with chickpeas, spinach and mushrooms.

vegan pepper stuffing

Mixing all of my stuffing ingredients together was fun. Doesn’t it look delicious?

putting stuffing into peppers

I stuffed each pepper individually,  but had about 2/3 of my rice left over. I think I’ll be making these again!

stuffed peppers in slow cooker

I put them in the slow-cooker, poured in the water and set it to low for 6 hours.

slow cooker vegan stuffed peppers

When I opened the crockpot, the peppers looked delicious. I couldn’t wait to take a bite.

Slow-Cooker Vegan Stuffed Peppers

Slow-Cooker Vegetarian Stuffed Peppers (adapted from A Year of Slow Cooking)

Makes: 4 stuffed peppers
Cook: 20 minutes (rice)
Prep: 20 minutes
Slow Cook: 6 hours on LOW

Ingredients:
4 ivory peppers
4 cups cooked rice (I used sweet red rice)
1 1/2 (15oz) cans of garbanzo beans (aka chickpeas)
1 (14oz) can of chopped spinach
1 small can of whole mushrooms
4 pearl onions, diced
2 garlic cloves, minced
2 tsp garlic powder
2 tsp onion powder
2 tsp basil
1 tsp salt & pepper
1/3 cup of water

Method:
1. Cook 2 cups of rice in 4 cups of water. Once done, combine the rice, chickpeas, spinach, mushrooms, onions, garlic, garlic powder, onion powder, basil and salt & pepper in a bowl. Mix well.

2. Wash the ivory peppers. Then, cut off their tops and remove all seeds. Rinse again and then take the rice mix and stuff each pepper with it. Place in the crockpot and pour in the water.

3. Cover the crockpot and slow cook for 6 hours on low. Once they’re done, take out the stuffed peppers and serve. You’ll have a ton of rice leftover, though, so just freeze and save it for later.

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