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Vegan Slow Cooker Stuffed Peppers Recipe

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This recipe for Vegan Slow Cooker Stuffed Peppers is from Our family cookbook., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large bell peppers, tops cut off and seeds cleaned out.
1 cup raw buckwheat groats.
1 15- oz. can black beans, rinsed and drained.
1 15-oz. can refried beans.
1-1 1\2 cups mild enchilada sauce.
1 tsp. chili powder.
1 cup vegan pepper jack cheese or cheese of your choice.
1 avocado, diced.
1\2 cup cilantro, chopped.
1 lime, sliced.
Directions:
Directions:
1. In a large bowl, combine the raw buckwheat groats, all of the beans, the enchilada sauce, chili powder, turmeric, and half of the cheese.

2. Pour 1\2 cup of water into the bottom of your slow cooker.

3. Fill the peppers with the stuffing mixture.

4. Stand the stuffed pepper up in the slow cooker.

5. Let the peppers cook on high heat for 3 hours.

6. Open the cooker and sprinkle the remaining cheese onto the tops of the peppers. Cover and leave on the warm setting so the cheese melts. About an hour.

7. remove the peppers to plates and top with avocado, cilantro, and lime slices.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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