Slow Cooker Southwest Stuffed Peppers (Chantal Dennis-Vega Team)

Ingredients

• 6 large sweet bell peppers (I like using a mix or red, orange and yellow)
• 1 cup uncooked quinoa
• 2 cups salsa (mild, medium or hot – you choose!)
• 1 cup canned crushed tomatoes
• 1 425g /15 oz can of black beans, drained and rinsed
• 1 cup frozen corn
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp garlic powder
• 1 tsp cayenne, optional
• 2 tsp salt
• Optional toppings: shredded non-dairy cheese, avocado, salsa, hot sauce and/or chopped cilantro

Preparation

1. Slice off the top of the peppers, remove ribs and seeds. Rinse the peppers well and place to the side.

2. Rinse quinoa and add to a bowl with all other ingredients.

3. Pour ½ a cup of water into your slow cooker to ensure that your peppers don’t stick.

4. Stuff your peppers all the way to the top and place arrange them carefully in your slow cooker.

5. Cover and cook on high for three hours.

6. Eat one fresh out of the slow cooker and save the rest for packed lunches. Enjoy topped with your favorite Southwest toppings!

Chantal Denis

Chef at Vega HQ, Chantal loves spending her days cooking up creative plant-based lunches for everyone to enjoy. When she’s not cooking up a storm or dreaming up her next big theme lunch while cycle commuting to work, you’ll likely find her in a yoga class, swimming lengths at the pool or gushing over vegetables at the farmers market.

For more of his recipes go to https://myvega.com/recipes