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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 487.4
  • Total Fat: 11.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,016.0 mg
  • Total Carbs: 83.5 g
  • Dietary Fiber: 10.1 g
  • Protein: 11.1 g

View full nutritional breakdown of Vegan Slow Cooker Stuffed Peppers calories by ingredient
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Vegan Slow Cooker Stuffed Peppers

Submitted by: GRACIESUE

Introduction

Veganised version of these- http://www.tasteofhome.com/Recipes/Vegetar
ian-Stuffed-Peppers
Veganised version of these- http://www.tasteofhome.com/Recipes/Vegetar
ian-Stuffed-Peppers

Number of Servings: 1

Ingredients

    6 medium red bell peppers
    2 cups cooked brown rice
    18 oz. canned kitchen cut tomatoes
    1 cup frozen corn, thawed (or canned, drained)
    1 medium vidalia onion, chopped
    2/3 cup dried black beans, cooked & drained
    6 oz. daiya vegan cheese
    16 chopped kalamata olives
    1 Tbs dried basil
    3 garlic cloves, minced
    1 teaspoon salt
    1/2 teaspoon pepper
    3/4 cup meatless spaghetti sauce (Wegmans Roasted Garlic)
    1/2 cup water
    4 tablespoons daiya vegan cheese, divided

Directions

Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the vegan cheese, olives, basil, garlic, salt and pepper. Spoon into peppers.
Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons vegan cheese.
Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining vegan cheese. Yield: 6 servings.

Number of Servings: 1

Recipe submitted by SparkPeople user GRACIESUE.






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