Sweet! You asked for a cozy, hands-off dinner that actually impresses — this Vegan Stuffed Peppers Crockpot recipe is exactly that. I make this on busy Sundays when I want something hearty, healthy, and zero-fuss. The slow cooker does the heavy lifting, the quinoa + black beans pack protein and fiber, and the avocado sauce makes everything feel indulgent (but not in a sad way). Ready?

Why you’ll want to make this (even on a weeknight)

Have you ever wanted to bring serious flavor to the table without babysitting a stove? That’s the slow cooker’s job. These stuffed peppers taste like you slaved all afternoon, while you actually went for a walk, answered emails, or pretended to fold laundry. Bold truth: this recipe gives you satisfying texture, vibrant Mexican-style flavor, and vegan nutrition—without complicated steps.

Ingredients (for 4 people)

2 cups cooked quinoa
2 1/2 cups salsa
1 cup corn kernels
1 (15 oz) can black beans, drained and rinsed
2 teaspoons cumin
1 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic salt
1/4 teaspoon salt
4 large bell peppers (any color), tops removed, seeds and veins removed, cut in half
1 very large or 2 smaller avocados
Juice from 1 lime
1/4 teaspoon salt
1/2 teaspoon hot sauce (optional)
Water (to thin avocado sauce as needed)
1/2 cup chopped cilantro
Lime wedges for serving

Nutrition (per serving):
Calories: 471 kcal • Sugar: 16.4 g • Sodium: 1626.7 mg • Fat: 13.4 g • Saturated Fat: 1.9 g • Carbs: 76.2 g • Fiber: 22.8 g • Protein: 17.8 g

Equipment —

Large slow cooker / crockpot (4–6 quart recommended)
Mixing bowl for the quinoa filling
Spoon or small spatula for stuffing peppers
Knife & cutting board
Small bowl and fork for avocado sauce
Measuring cups & spoons

That’s literally it. No fancy gadgets. FYI: an immersion blender isn’t necessary here — we’re celebrating texture.

Step-by-step — slow-cooker magic

Prep the quinoa and veg
Cook 2 cups of quinoa according to package instructions (or use leftover quinoa). Drain and cool slightly. Chop the peppers and set the halves ready.
Mix the filling
In a large bowl, combine the 2 1/2 cups salsa, 1 cup corn, 1 can black beans, 2 tsp cumin, 1 tsp ancho chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic salt, 1/4 tsp salt, and the 2 cups cooked quinoa. Stir until well combined.
Stuff the peppers
Spoon the quinoa mixture into each pepper half until nicely filled. Arrange the pepper halves snugly in the slow cooker.
Cook
Cover and cook on HIGH for 3 hours. (Yes, the cooker cooks them without drying out.) If you prefer softer peppers, add 10–15 minutes.
Make the avocado sauce
Mash 1–2 avocados in a small bowl. Add juice from 1 lime, 1/4 tsp salt, and 1/2 tsp hot sauce if using. Whisk in a teaspoon of water at a time until you hit a pourable but creamy consistency.
Serve
Spoon avocado sauce over each stuffed pepper half. Sprinkle 1/2 cup chopped cilantro and offer lime wedges.

Pro tip: If your slow cooker runs hot, set to low and check at 2½ hours. Crockpots vary like personalities.

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Serving size & calorie details

This recipe yields 4 servings (one stuffed pepper half per person, or split differently if you’re sharing). The provided nutrition indicates ~471 calories per serving, with ~17.8 g protein and ~22.8 g fiber — that’s a solid, balanced vegan meal. If you add sides (cornbread, rice, or chips), expect additional calories. IMO, the avocado sauce counts as a feature, not dessert.

Storage & reheating — because leftovers = win

Fridge: Cool completely, then store in airtight containers for up to 4 days. The filling keeps its texture well.
Freezer: Place cooked pepper halves in a freezer-safe container or bag, separate layers with parchment. Freeze for up to 2 months.
Reheat: From fridge: microwave single portions for 2–3 minutes or reheat gently in a 350°F oven for 15–20 minutes covered. From frozen: thaw overnight in the fridge then reheat.

Note: The avocado sauce loses texture in the fridge; make fresh or stir in a splash of water and re-whisk before serving.

Variations & flavor boosts

Want to switch things up? Try one of these:

Mexi-Quinoa Swap: Use brown rice or farro instead of quinoa.
Spicy: Add diced chipotle in adobo or extra ancho powder.
Cheesy vegan: Stir in 1/2 cup vegan cheese shreds into the filling before stuffing.
Green goddess: Swap cilantro for parsley + basil for a brighter finish.
Beans: Use pinto or kidney beans if you prefer.

Which one sounds tempting? I regularly switch between quinoa and rice depending on what’s in the pantry.

Troubleshooting — common hiccups

Peppers too firm after 3 hours? Slice the pepper halves thinner next time or cook 15–20 minutes longer.
Filling too dry? Stir in a few tablespoons of salsa or veggie broth before stuffing.
Too salty? Use low-sodium salsa or rinse canned beans thoroughly. That sodium number in the nutrition is real — watch the salsa brand.

Comparison: Crockpot vs Oven stuffed peppers

Crockpot Stuffed Peppers (this recipe): Low-effort, hands-off, very moist filling, convenient for busy days. Great when you want to set and forget.
Oven-Baked Stuffed Peppers: Gives caramelized edges and a roasted top; better if you want charred pepper flavor and quick 30–40 minute cook time for pre-cooked fillings.

Bottom line: choose the crockpot for ease and tenderness, pick the oven for texture and browning. I rotate between both depending on whether I want dinner now or dinner later.

Why this recipe works — a little kitchen science

Quinoa adds structure and protein so the filling doesn’t collapse into mush.
Salsa provides moisture, acid, and spice, replacing complicated seasoning mixes.
Slow, moist heat in the crockpot softens peppers evenly and blends flavors without drying the quinoa.

Ever wonder why stuffed peppers taste better after a day? The flavors mellow and marry. Make them ahead and your future self will nod approvingly.

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Final tips & mom-tested tricks

Prep ahead: Mix the filling the night before and stuff in the morning. The crockpot will feel heroic.
Use fresh cilantro sparingly if you’re feeding cilantro haters (you know who they are).
Keep an eye on salt — canned items can pack sodium, so the season lasts.
Presentation: A lime wedge and cilantro sprinkle make these look restaurant-level. Instagram recommended, life approved.

Closing thoughts

This Vegan Stuffed Peppers Crockpot recipe gives you a comforting, colorful dinner with minimal effort and maximum flavor. It’s nutritious, crowd-friendly, and perfect for batch cooking. I love how forgiving it is — every time I make it I end up ready to tuck into leftovers the next day with a happy sigh. Want a printable card or a shopping list for this recipe? I can whip that up next — because who actually wants to type ingredients in the store? 🙂

If you try it, tell me what toppings you used. Did you go classic cilantro-lime or did you sneak in vegan cheese? I’m curious — and hungry.