Slow Cooker Stuffed Peppers

Serves 5-6 peppers     adjust servings

A delicious and healthy slow cooker meal!


  • 5-6 peppers with tops and middles removed
  • 2 1/2 cups cooked quinoa
  • 2 cups cashew cheese sauce
  • 1 1/2 cups black beans (If using dried beans, they need to be soaked overnight and boiled before using in this recipe. The measurement is for cooked black beans)
  • 1 clove garlic minced
  • 1/4 cup onion diced
  • 1/2 tsp chili powder
  • Juice from 1/2 a lime
  • sea salt to taste


  1. Cut open the peppers from the top and carefully remove the stems and middles. (See photos below)
  2. Mix all the other ingredients in a large bowl .
  3. Put a small amount of water in the bottom of the crock pot .
  4. Place the peppers in upright.
  5. Stuff the quinoa mixture into each pepper.
  6. Turn slow cooker on high.
  7. Cook for about 3 hours.
  8. Let cool before storing in the fridge or freezer.
  9. I have a large crock pot and I got 6 peppers.


Recipe Notes

If you want to make this in the oven vs the slow cooker, set to 350 and bake for about 45 minutes. Enjoy!

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