Slow-cooker Mexican-style Vegetarian Stuffed Peppers

serves: 4                  

 1 tablespoon extra virgin olive oil

4 cloves garlic, minced

1/2 onion, finely chopped

1 (8-ounce) package tempeh, crumbled

Unrefined sea salt, to taste

1 teaspoon paprika

2 pinches cayenne pepper

1 teaspoon cumin

1 cup frozen corn kernels, thawed

11/2 cups good-quality, all-natural prepared marinara sauce

1 (4.5-ounce) can chopped green chiles

1/4 cup chopped fresh cilantro

1 (14.5-ounce) can black beans, rinsed and drained

4 red bell peppers, tops removed and seeded

1/2 cup shredded, low-fat organic cheddar cheese



Heat the oil in a large nonstick skillet

to medium-high; add garlic and onion,

and sauté until onion is just tender,

about 3–4 minutes. Add the tempeh and

sauté for 3–4 minutes. Season onion

and tempeh with salt to taste. Mix in the

paprika, cayenne pepper, cumin, and

corn kernels.


In a small bowl, whisk together the

marinara sauce and green chiles. Pour

the marinara–green chile mixture into

the skillet with the tempeh; mix well to

combine. Stir in the cilantro and black



Stuff the peppers with the tempeh

mixture. Arrange the peppers in a 5- or

6-quart slow cooker. Cover and cook

the peppers on high for 2 hours or on

low for 4 hours. Remove the lid and top

the peppers with the shredded cheese,

replace the cover, and cook on high

for 15 to 20 additional minutes. Allow

peppers to cool 10–15 minutes before

serving. Serve warm.


About the Author : Ivy Larson