Don't feel like firing up your oven in the summer heat?
Slow cooker recipes are perfect for this time of year, and they're simple to whip up without a lot of fuss. With some fresh bell peppers and a few simple ingredients, this dish is the perfect hearty meal that still leaves your belly light. Cooking for one? Make these on a Sunday and you'll have lunch or dinner for the whole week.
Slow Cooker Stuffed Peppers
(yields 4-6 servings)
4-6 large bell peppers (however many you can fit in your slow cooker - mine holds four)
2 cups cooked rice
1 cup chopped tomatoes (about 2-3 small ones)
1 cup chopped onion (about a half large)
1 cup cooked black beans
1-2 cups vegan mozzarella cheese
1 small can chopped ripe olives
3 garlic cloves, minced
1 1/2 cups tomato sauce
Salt, pepper and vegan Parmesan, to taste
Cut the tops off your peppers and remove the seeds. Mix together the cooked rice, beans, tomatoes, onion, vegan cheese, olives and garlic. Add salt and pepper to taste.
Spoon the mixture into empty peppers, stuffing until full. Pour about a cup of the tomato sauce onto bottom of a slow cooker. Add a little water (1/4 cup) to the mixture and stir. Place peppers into crock pot and top with about a 1/2 cup of sauce and vegan Parmesan, if desired. Cover.
Cook on low for about 3-4 hours. Peppers are done when they feel tender to the touch and the inside filling is hot. If you’re like me, serve with extra vegan cheese!
Photo credit: Stef