Go Back
Vegan Stuffed Peppers Crockpot

Vegan Stuffed Peppers Crockpot Recipe

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?
Print Recipe Pin Recipe
Prep Time 10 minutes
3 hours
Total Time 3 hours 10 minutes
Servings: 4
Calories: 471
Ingredients Equipment Method Notes

Ingredients
  

  • 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

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.

Method
 

  1. Prep the quinoa and veg
  2. 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.
  3. Mix the filling
  4. 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.
  5. Stuff the peppers
  6. Spoon the quinoa mixture into each pepper half until nicely filled. Arrange the pepper halves snugly in the slow cooker.
  7. Cook
  8. 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.
  9. Make the avocado sauce
  10. 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.
  11. Serve
  12. Spoon avocado sauce over each stuffed pepper half. Sprinkle 1/2 cup chopped cilantro and offer lime wedges.
  13. Pro tip: If your slow cooker runs hot, set to low and check at 2½ hours. Crockpots vary like personalities.

Notes

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.