Slow Cooker Vegetarian Barbecue Stuffed Peppers packed with brown rice, black beans, corn, barbecue sauce, and cheddar cheese make a healthy, filling meal.
Slow Cooker Vegetarian Barbecue Stuffed Peppers may just be our new favorite way to make stuffed peppers.Made in the slow cooker, these peppers are tender, hearty, and packed with flavor.
Stuffed peppers are one of our favorite meatless dishes but lately I looking to mix up my traditional recipe using Italian flavors and spaghetti sauce. Since my family loves barbecue sauce, I thought it would be yummy to swap out the tomato sauce for barbecue sauce and add some corn, black beans, and cilantro to the mix. I decided not to add cheese to actual recipe itself so it could be vegan friendly, but as you can see in the picture I like to melt some on top. We are defintiely cheese lovers around here.
Normally stuffed peppers can be a little tricky to make and its common to hear people complain that the peppers stay too crunchy. Cooking them in the slow cooker solves this problem. The peppers have plenty of time to cook and get nice and tender. No worrying about undercooked peppers. If you decided to make these vegetarian stuffed peppers in the oven instead, I recommend par-cooking or microwaving the peppers first to ensure they are nice and tender. There are some tips on doing this below.
Lastly, let's talk about my favorite ways to serve and store these. Usually I cover them in some shredded cheddar or pepper jack and drizzle some extra barbecue sauce on top just before serving. Plus some fresh chopped cilantro and dinner is ready. If you want to add some veggies to the dish, you could serve it on a bed of spaghetti squash or add some veggies right into the mixture. Since stuffed peppers freeze well, I usually try to make extras and then freeze them for easy meals.
Here are some products I used to create this recipe:
This recipe was originally posted in 2012 and has been updated with new photos, tips, and tricks.
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