Crockpot Vegan Mexican Stuffed Peppers


First of all I'm not a photographer, and in all honesty I would be a much better "vlogger" (video). BUT I love having this space for favorite recipes that I want to share with you guys.  So look past whatever you see and KNOW if it's here, it's a winner and worth a go at your table.  ----> So about these stuffed peppers, they have lot's of flavor and are "meat eating man" approved!  An adventure for the palate, filling, and HEALTHY!!!!  What more could a girl want....?  Oh yea, the ease of the crockpot.

Did I mention the flavor?  These are bursting with it, and you can make them as S P I C Y as you want.  The best way to have people fall in love with plant based eating is to show up with the flavor.  There is such an abundance of plants and spices, it makes cooking F U N!!!  I love the lime juice and cilantro in these stuffed peppers.  The perfect pair and two of my absolute favorites.  Let's talk about the 1 cup of riced cauliflower - you CAN replace this with corn if you like, but personally I much prefer the nutritional value of the cauliflower over the corn.  And choose your salsa wisely, that determines much of the flavor.  I prefer a fire roasted salsa for this recipe.

Add the cumin, ancho chili powder, along with the smoked paprika (another favorite) and bam, everything comes together beautifully.  Add don't forget to pick up what you need for the avocado sauce for topping - trust me - SO much better than sour cream could ever be.  Get yourself a nice avocado and go to town.  Don't skip it.  Ok here you go...

What You Need:
  • 2 cups quinoa - cooked
  • 2 1/2 cups of your favorite salsa
  • 1 cup riced cauliflower
  • 1 can of black beans (15 oz)
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ancho chili powder
  • 4 large bell peppers, remove tops, seeds, veins, and cut in half long ways (you can use any color, I had red so that's what I used)
  • 2 small avocados
  • 1 lime juiced
  • 1/4 tsp salt
  • 1/2 tsp hot sauce (you can use - or leave out up to you)
  • water
  • 1/2 cup chopped cilantro 
  • lime wedges for serving

How to Prepare:

1.  In a large bowl mix the first 9 ingredients together, making sure everything is mixed well.
2.  Fill each pepper with the quinoa mixture.
3.  Place each pepper in the crock pot and cook on high for 3 hours.  This makes a double layer in my crockpot.  These generally do well on low for 6 hours as well.
4.  Prepare the avocado topping.  Mash the avocado really well in a bowl.  Add the lime juice, hot sauce if desired, and the salt.  Whisk together until very smooth.  Add water to thin to the consistency you desire.  Start with adding only 1/2 - 1 teaspoon at a time.  (or you can use a little more lime juice - depends on your flavor preference)
5.  Serve with the chopped cilantro, avocado sauce, and lime wedges.

AND - let me know what you think.  We LOVE these.

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