Craving a hearty, comforting meal that practically cooks itself? Look no further! These Slow Cooker Vegetarian Stuffed Peppers are the answer to your busy weeknight prayers. We’re talking vibrant bell peppers packed with a savory mix of baked beans and rice, all simmered to perfection in a rich tomato sauce. Just set it, forget it, and come home to a delicious, soul-warming dinner waiting for you. It’s comfort food at its most convenient!
Ingredients
• 4 small to medium sweet bell peppers, any color
• 1 can 15 ounces / 425g vegetarian baked beans, undrained
• 1 cup / 185g cooked converted rice
• 1 can 15 ounces / 425g no-salt-added tomato sauce
• 1/3 cup / 50g finely chopped onion
• 3/4 cup / 85g shredded Monterey Jack cheese
• Chili powder, for garnish optional
Instructions
1. Prepare the peppers by slicing off the tops. Remove the seeds and membranes from inside. Finely chop enough of the pepper tops to make 1/3 cup and set aside. If your peppers don’t stand up straight, carefully slice a very thin layer from the bottom to create a stable base.
2. In a medium bowl, combine the undrained baked beans and cooked rice. Gently spoon this mixture into each hollowed-out pepper. Pour the tomato sauce into the bottom of your 4.5 to 6-quart slow cooker, then stir in the chopped onion and the reserved chopped pepper tops. Arrange the stuffed peppers upright in the sauce.
3. Secure the lid and cook on LOW for 6 to 6.5 hours or on HIGH for 3 to 3.5 hours, until the peppers are tender.
4. Carefully transfer the cooked peppers to serving plates. For easier eating, you can slice them in half. Spoon the rich tomato sauce from the slow cooker over the peppers, then sprinkle generously with shredded Monterey Jack cheese and a dash of chili powder, if using.
Nutritional Information
• PER SERVING: 314 calories, 7 g total fat (4 g saturated fat), 19 mg cholesterol, 522 mg sodium, 47 g carbohydrates, 9 g fiber, 13 g protein.
Pro Tips
• For a super-fast morning prep, cook the rice and chop the vegetables the night before. Store them in airtight containers in the fridge.
• Swap the Monterey Jack with sharp cheddar, a spicy pepper jack, or a dairy-free cheese alternative to suit your taste.
• Boost the veggie content by stirring 1/2 cup of corn, diced mushrooms, or shredded zucchini into the bean and rice mixture.
FAQ
Q: Can I make these stuffed peppers vegan
A: Absolutely! To make this recipe vegan, simply swap the Monterey Jack cheese for your favorite dairy-free shredded cheese alternative. Also, double-check that your brand of baked beans is vegan, as some recipes contain non-vegan flavorings.
Q: Is this vegetarian stuffed pepper recipe a good source of protein
A: Yes, this is a satisfying and protein-rich meal. Each serving contains 13 grams of protein, primarily from the combination of baked beans and cheese. For an extra protein boost, consider using quinoa instead of rice in the filling.
Q: How do I store and reheat leftover stuffed peppers
A: Store leftover stuffed peppers and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave until warmed through, or gently in a covered pot on the stovetop over low heat.
Q: What other beans or grains can I use in the filling
A: Feel free to get creative! Instead of baked beans, you could use black beans or kidney beans mixed with a little salsa. For the grain, cooked quinoa, brown rice, or even farro would be delicious and add different textures and nutrients.
