Slow Cooker Vegetable-Stuffed Peppers

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 7:00 h
  • Ready In: 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    29.9 g
  • Cholesterol

    0.0 mg
  • Fat

    2.7 g
  • Fiber

    5.8 g
  • Protein

    8.8 g
  • Saturated Fat

    0.5 g
  • Serving Size

  • Sodium

    630.7 mg
  • Sugar

    7.6 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    1.0 g
  • Potassium

    1,082.7 mg
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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

Welcome to today’s post where we’ll be showing you how to make a delicious and nutritious dish – Slow Cooker Vegetable-Stuffed Peppers! This recipe is perfect for those looking for a flavorful and satisfying meal that’s also easy to prepare. By using your slow cooker, you can let the flavors meld together while you go about your day.

So let’s get started and learn how to create this mouthwatering dish!

Now that we’re ready to start cooking, let’s gather all the ingredients we’ll need for this delicious dish. First up, we have couscous – a versatile grain that cooks quickly and adds a nice texture to our stuffed peppers. Next, we’ll need some chickpeas – these protein-packed legumes will give our dish a hearty and satisfying element.

And of course, we can’t forget about the vegetable broth – it will provide a flavorful base for our slow cooker creation. So make sure you have these key ingredients on hand before we move on to the next step!

Now that we have our ingredients gathered, it’s time to add some incredible flavor to our slow cooker vegetable-stuffed peppers. First up, we have Mrs. Dash Seasoning – a blend of herbs and spices that will bring a burst of savory goodness to our dish.

Just a sprinkle of this versatile seasoning will elevate the taste to a whole new level. Next, we’ll add some garlic powder – its aromatic and slightly pungent flavor will infuse into the peppers, giving them a delicious kick. And for a touch of sweetness and richness, we’ll incorporate some pumpkin – it will add depth and complexity to the overall flavor profile.

Now that we’ve added some incredible flavor to our slow cooker vegetable-stuffed peppers, it’s time to enhance the sauce even further. We’ll start by incorporating a splash of dry red wine – its rich and complex flavors will deepen the taste of the sauce, creating a truly mouthwatering experience.

Next, we’ll add some Italian tomato paste – its concentrated tomato goodness will thicken the sauce and infuse it with a robust tanginess. And for a healthy and vibrant addition, we’ll toss in some fresh spinach – not only does it bring a pop of color, but it also adds a subtle earthy taste that complements the other ingredients perfectly.

With these flavorful enhancements, our sauce will be irresistibly delicious and ready to take our stuffed peppers to new heights of culinary delight!

Slow Cooker Vegetable-Stuffed Peppers


  • 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


Step 1

Lightly grease the inside of the slow cooker with cooking spray.

Step 2

Cut off the tops of bell peppers and remove stems. Chop the remaining portion of each top and set aside (optional) Clean out the inside of the 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 the mixture into peppers.

Step 4

Fill the area around with vegetable broth, making sure not to get any liquid inside the peppers.

Step 5

Cover the pot and cook on a 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 them to a serving plate. Garnish with chopped fresh spinach. Serve hot.

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