Slow Cooker Vegetable-Stuffed Peppers
2020-11-17- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
160.6 -
Fat
2.7 g -
Saturated Fat
0.5 g -
Polyunsaturated Fat
1.0 g -
Cholesterol
0.0 mg -
Sodium
630.7 mg -
Potassium
1,082.7 mg -
Carbohydrate
29.9 g -
Fiber
5.8 g -
Sugars
7.6 g -
Protein
8.8 g
Slow cooker vegetable-stuffed peppers. Vegetable-stuffed bell peppers cooked in a slow cooker. Easy and healthy vegetarian recipe. You may also like Slow Cooker Tomato Tortellini Soup or Slow Cooker Lemon-Garlic Chicken
Slow Cooker Vegetable-Stuffed Peppers
Ingredients
- 4 large bell peppers
- 1/2 cup cooked couscous
- 15 ¼ oz (457 ml) can chickpeas, drained
- 2 cups (500 ml) vegetable broth
- 1/4 teaspoon Mrs Dash seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 14 ½ oz (435 ml) can diced pupkin, drained
- 1/3 cup (80 ml) dry red wine
- 6 oz (180 ml) can Italian tomato paste with roasted garlic
- chopped fresh spinach, to garnish
Method
Step 1
Lightly grease inside of slow cooker with cooking spray.
Step 2
Cut off tops of bell peppers and remove stems. Chop remaining portion of each top and set aside (optional) Clean out the inside of peppers. Place peppers standing upright in slow cooker.
Step 3
In a mixing bowl, combine chopped pepper, couscous, chickpeas, diced pumpkin, Mrs Dash seasoning, garlic powder, and black pepper. Mix well and stuff mixture into peppers.
Step 4
Fill the area around with vegetable broth, making sure do not get any liquid inside the peppers.
Step 5
Cover the pot and cook on low-heat setting for 4-5 hours.
Step 6
Turn off the cooker and open the lid. Using tongs, remove cooked bell peppers and transfer to a serving plate. Garnish with chopped fresh spinach. Serve hot.
