Winter Warming Vegetarian Crock-Pot Stuffed Peppers

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green divas foodie-phile vegetarian crock pot stuffed peppersCrock pots are awesome!

Let’s get that straight. As far back as I can remember, both my grandmother and mom used theirs for an array of purposes. From homemade baked beans, cocktail meatballs, vegetarian chili, lentil soup and more stew variations than I could ever tell you. Why did my family love their crock pots so much? Well, they are a one-pot cooking wonder that revolutionized home-cooked slow cooking. Basically, when cooking with a crock pot, you can put whatever the recipe calls for inside of the cooking dish before you go to work in the morning, set to slow cook, and voila! By the time you get home at night, you have a warm, decadant dinner. Plus, you are actually saving a lot of energy by cooking in your crock pot as opposed to warming up that oven. Kudos to you!

crock potGrowing up, my mom’s stuffed peppers were to die for. Honestly, I could not think of a better recipe to make this week while enduring the polar vortex. Plus, it gives me a chance to try out my new crock pot that my mom so graciously bought me for Christmas. For this week’s foodie-phile post, I have constructed my own vegetarian version that can be cooked in your crock pot.

Bon Appetit! 

Winter Warming Vegetarian Crock Pot Stuffed Peppers
Serves 6
Green Diva Gina's easy vegetarian crock pot stuffed peppers
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 6 large sweet peppers
  2. 2 cups cooked quinoa
  3. 2 chopped tomatoes
  4. 1 cup corn
  5. 1 small chopped sweet onion
  6. 1/2 cup canned red beans rinsed and drained
  7. 1/2 cup canned black beans rinsed and draineded
  8. 1/2 cup shredded parmasean cheese
  9. 1/2 cup shredded asiago cheese
  10. 1 teaspoon basil
  11. 1 teaspoon oregano
  12. 4 cloves minced garlic
  13. 3/4 cup tomato sauce
  14. 1/2 cup water
Instructions
  1. Cut tops off peppers and remove the seeds; set aside
  2. In a large bowl, combine the quinoa, tomatoes, corn, onion and beans
  3. Stir in the cheese, basil, oregano, garlic and tomato sauce
  4. Combine tomato sace and water
  5. Pour half into an oval 5 quart crock pot. Add the stuffed peppers. Top with remaining sauce Sprikle some cheese on top if desired
  6. Cover and cook on low for 3 1/2 to 4 hours or until peppers are tender and filing is heated through. Sprinkle remaining cheese if desired
The Green Divas http://thegreendivas.com/

 Crock Pot Image via Shutterstock

About the author / 

Green Diva Gina
gina@thegreendivas.com'

Green Diva Gina (aka Gina Gioldassis) is fondly referred to as the “Happy” Booker & Foodie-Phile Editor. She was producing and hosting the Eco-Radio show at Drew University when we met her, and we were thrilled that she chose to come work with us after she graduated. Having been brought up in New Hampshire in a Greek family, she is a natural food explorer and enthusiastic green diva. Previously, she worked as a production intern for both WNYC's Soundcheck and New Hampshire Public Radio's All Thing's Considered. While not in the studio, she spends her time traveling, eating, doing yoga and working full-time as a finance writer. At the moment, aspires to one day master her grandmother's homemade doughnut recipe.

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1 Comment

  1. Rachel@greenwonder.com'
    Rachel@greenwonder January 10, 2014 at 2:42 pm -  Reply

    I love this kind of dish and will definitely give it a try in the next week or so.I’ve started using Quinoa a lot, as I have a relative who sends me over a lot of the stuff from South America, so it’s great to see it used in this recipe

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