These Vegetarian Stuffed Peppers with quinoa, white beans, and tomatoes are easy to make, full of flavor, and great for meal prep. Jump to Recipe keyboard_arrow_down
When it comes to meatless meals, these Quinoa and White bean Stuffed Peppers made in the slow cooker should move to the top of the list. They are filling, healthy, and super easy to make. Serve them with some Parmesan Roasted Green Beans or Garlic Broccoli and dinner is ready.
When's the last time you had a stuffed pepper? You probably forgot they were a thing, didn't you? But that's silly because they are so good. And so simple! I know I had forgotten about them for a really, really long time. Like, years. Then, one day I was in Whole Foods and was perusing their little deli area there and I saw them up on a pedestal. Literally — it was a silver cake stand.
Red, yellow, green, and orange — every big, beautiful bell pepper variety you could think of stuffed to the brim with delectable toppings and ready to eat. And you know what? I bought two. And then I brought them home, reheated them, and then slowly dissected mine to see what was inside that beauty.
See, there's a bit of a method to my madness after all. Long story short, my pre-made ones were stuffed with ground meat, grains, spices, and topped with cheese. I love that idea, and I have made them that way too. But today, I was looking for an easy meatless dish for the slow cooker and I thought back to those simple stuffed peppers. Not to be outdone by Whole Foods, I checked my fridge and pantry and decided that these White Bean and Quinoa Stuffed Peppers would be the perfect solution.
The quinoa cooks right in the peppers in the slow cooker so you don't have to cook it in advance and the diced tomatoes bring a delicious, Italian-inspired flavor. You can add extra veggies, fresh herbs, and even ricotta cheese to amp up the flavors as well. And since these freeze great, making a big batch is a great idea so you can store some leftovers for future quick meals.
What Makes These Slow Cooker Quinoa and White Bean Stuffed Peppers Healthy?
Quinoa. Beans. Tomatoes. Garlic. Oh, and of course PEPPERS! But what inside of these delicious items makes them particularly healthy? Well, I'd be glad to tell you, of course.
- Bell peppers are low in calories and high in vitamin C (so, goodbye, doctor!). They also contain a wealth of antioxidants and fiber to keep your digestive system on the reg.
- Quinoa is a gluten-free grain. It's also full of protein, fiber, vitamins B and E, iron, and other minerals and is low in fat. It's also a great food to add to your diet if you are trying to lose weight.
- White beans are loaded with fiber that can help fight cancer — more, even than red beans. They're also all-over healthy for your circulatory system and your brain and help to decrease inflammation in your body.
- Diced tomatoes and tomato sauce are both a great source of lycopene — that awesome cancer-fighting mineral.
- Seasonings and spices, like Italian seasoning keep inflammation down while flavoring your foods without additional, bad-for-you fats.
- Garlic contains fiber, manganese, vitamins B6 and C, and selenium. It's also low-calorie and great for your heart and immune system.
- Mozzarella cheese is a lower-calorie cheese that still provides you with calcium and protein.
Ideas for Customizing Slow Cooker Vegetarian Stuffed Peppers
Since the idea for these stuffed peppers came from me actually customizing someone else's stuffed peppers, it would stand to reason you could do the same with these, then right? Right.
- Use only one kind of pepper, or your favorite kind of pepper if you prefer.
- Substitute the quinoa for another grain, like white or brown rice.
- Add finely diced onions to the mix (the finer the dice, the less you will notice them and the more they will combine with the other ingredients).
- Swap Italian diced tomatoes for the spicy chili-style ones. Swap white beans for black, and mozzarella cheese for Monterey jack. Top the peppers with a tablespoon of salsa and a splash of hot sauce before serving for a Mexican-inspired stuffed pepper version.
- Add kalamata olives, feta, and sun dried tomatoes to your peppers to really up the Mediterranean flavor.
Can you freeze stuffed peppers?
Stuffed peppers are a great option for freezer meals and freeze and reheat well. For the best results, let them cool completely before freezing. Personally, I like to wrap each pepper in foil so I can pull out one at a time. Then let them defrost in the fridge overnight and heat in the microwave.
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Slow Cooker Quinoa and White Bean Stuffed Peppers
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- 6 U green peppers (any color will work)
- 1 cup quinoa
- 20 oz canned white beans, rinsed and drained
- 14 oz. canned diced Italian tomatoes (undrained)
- 8 oz. canned tomato sauce
- 1 tbsp. Italian seasoning
- 2 U garlic cloves, minced
- 3/4 cups part skim shredded mozzarella cheese
Cut the tops off of the peppers and remove the seeds and ribs.
Combine the quinoa, beans, diced tomatoes, tomato sauce, Italian seasoning, and garlic. Season with salt and pepper.
Fill the peppers with the quinoa and bean mixture.
Add 3/4 cup of water to the bottom of the slow cooker. Place the peppers in the slow cooker so that they are sitting in the water.
Cook on low for 6 hours or until peppers are tender and the quinoa is cooked through.
Open the slow cooker and sprinkle cheese on top of the peppers. Close and let cook until cheese melts.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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