May 09
Crockpot Vegetarian Stuffed Peppers
This week’s edition of the Crockpot Chronicles is Vegetarian Stuffed Peppers!
I am madly in love with each and every one of the ingredients in this recipe so putting them all together AND then stuffing a bell pepper,well, that’s just perfection in my books!
The whole time I was eating my stuffed pepper I felt like I was eating the inside of a cabbage roll! Naturally I had to dab some ketchup on it just to complete the experience 
Crockpot Vegetarian Stuffed Peppers
Inspired by Doug DiPasquale’s Stuffed Pepper Recipe
Ingredients
4 large bell peppers (color of your choice)-tops removed and seeded
1 cup wild rice uncooked
1/2 cup red lentils uncooked
1/2 cup quinoa
1 red onion chopped
1 small zucchini diced
4 button mushrooms
1 tbsp olive oil
2 tbsp tomato paste
3 tbsp nutritional yeast(added protein AND a nice cheesy flavor!)
4 cups vegetable broth prepared
Salt and pepper to taste
Directions
In a large saucepan sauté onion, zucchini and mushrooms in olive oil until browned.
Add wild rice, lentils and quinoa, stirring until combined allowing the mixture to sizzle for just a few minutes!
Add vegetable broth, tomato puree, nutritional yeast and salt and pepper to taste.
Simmer and stir frequently until all liquid has been absorbed.
While the filling is cooking prepare the bell peppers by cutting off the tops and removing the seeds.
Fill each bell pepper with the prepared filling.
Place stuffed peppers in the crockpot and pour 1/2 cup of water on the bottom.
Cook on low heat for 5 hours or on high heat for 1 1/2 hours.
Enjoy!!
First Step:
In a large saucepan sauté onion, zucchini and mushrooms in olive oil until browned.
Second Step:
Add wild rice, lentils and quinoa, stirring until combined allowing the mixture to sizzle for just a few minutes!
Third Step:
Add vegetable broth, tomato paste, nutritional yeast and salt and pepper to taste.
Fourth Step:
Simmer and stir frequently until all liquid has been absorbed.
Fifth Step:
While the filling is cooking prepare the bell peppers by cutting off the tops and removing the seeds.
Sixth Step:
Fill each bell pepper with the prepared filling.
Place stuffed peppers in the crockpot, pour 1/2 cup of water on the bottom and cook on low heat for 5 hours or high heat for 1 and 1/2 hours.
Seventh Step:
ENJOY!!!
14 responses so far Crockpot
I’ve made something similar to these before—-but yours are WAY more beautiful! Congrats, they look amazing
SO proud of you and all your accomplishments, lady!!
Well thanks Annette!! These babies are delicious!
What a great recipe! I just saw some recipes for “summer crockpot” use – I always forget about the crockpot in the summer!
Hey thanks Emily! I love using the crockpot in summer…It doesn’t give off near as much heat as the oven!!
I love the four different color peppers! So cheery!
So cute hey?
I love your multicolored peppers! I’ve never thought to make stuffed peppers in the crock-pot…smarty pants
HA! Thanks Natalie! These kick ars I’m not going to lie…
Mmm….lovin’ it! I made a good crockpot stuffed pepper recipe back in the day…but it was BBQ/ground pork.
Oh that sounds delicious!!
Katie, these peppers are seriously a vegetarian dream come true! Quinoa AND lentils? I’m loving it! Plus, this recipe gives me an excuse to get out the crock pot–I haven’t used it enough over the past few months, and it would be so nice to come home from work and have dinner all ready to go
Hope you have a great week!
Thank you so much Kylie!! They are pretty dreamy if I do say so myself
You have a great week too!
Ohhh i love stuffed peppers and i never thought to make them in the crock part
You are such a smarty pants, love all the bright colours
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