Vegan Slow Cooker Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 medium red bell peppers2 cups cooked brown rice18 oz. canned kitchen cut tomatoes1 cup frozen corn, thawed (or canned, drained)1 medium vidalia onion, chopped2/3 cup dried black beans, cooked & drained6 oz. daiya vegan cheese16 chopped kalamata olives1 Tbs dried basil3 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper3/4 cup meatless spaghetti sauce (Wegmans Roasted Garlic)1/2 cup water4 tablespoons daiya vegan cheese, divided
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.
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.
Nutritional Info 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
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