Crockpot Stuffed Peppers

While trying to lose weight, I try and eat vegetables a lot, so I am always looking for new recipes to try.  Otherwise, eating salads everyday gets boring and I'm more likely to cheat on my diet.  I saw this recipe on Pinterest and decided to try it.  

I wish mine were as picturesque as the picture from pinterest.

It took about a half hour of prep time and two hours cook time.  I didn’t use green chiles.  Just a personal preference.  I also used a Boca burger that I crumbled up instead of tempeh because I didn’t have any.  I also didn't add cheese to make it more healthy.

When I was amazed that this recipe made exactly the about of filling I needed.  There was no leftover filling!  That’s almost impossible to do. I must have pepper stuffing skills because I made it work.

Anyways, the peppers were delicious.  I am definitely going to be making these again. The best part is that they cook in a crockpot, so its easy to do.

Vegetarian Stuffed Peppers

Serves 4

Ingredients:

 1 tablespoon extra virgin olive oil

 4 cloves garlic, minced
 1/2 onion, finely chopped
 1 (8-ounce) package tempeh, crumbled
 Unrefined sea salt, to taste
 1 teaspoon paprika
 2 pinches cayenne pepper
 1 teaspoon cumin
 1 cup frozen corn kernels, thawed
 11/2 cups good-quality, all-natural prepared marinara sauce
 1 (4.5-ounce) can chopped green chiles
 1/4 cup chopped fresh cilantro
 1 (14.5-ounce) can black beans, rinsed and drained
 4 red bell peppers, tops removed and seeded
 1/2 cup shredded, low-fat organic cheddar cheese

 Instructions:

 1.  Heat the oil in a large nonstick skillet to medium-high; add garlic and onion, and sautée until onion is just tender, about 3-4 minutes. Add the tempeh and sautée for 3-4 minutes. Season onion and tempeh with salt to taste. Mix in the paprika, cayenne pepper, cumin, and corn kernels.

 2. In a small bowl, whisk together the marinara sauce and green chiles. Pour the marinara–green chile mixture into the skillet with the tempeh; mix well to combine. Stir in the cilantro and black beans.

 3. Stuff the peppers with the tempeh mixture. Arrange the peppers in a 5- or 6-quart slow cooker. Cover and cook the peppers on high for 2 hours or on low for 4 hours.

4. Remove the lid and top the peppers with the shredded cheese, replace the cover, and cook on high for 15-20 additional minutes. Allow peppers to cool 10-15 minutes before serving. Serve warm.