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Slow-Cooker Mexican Style Vegetarian Stuffed Peppers

A one-dish meal from the Whole Foods Diet Cookbook that will satisfy even non-vegetarians.

Slow-Cooker Mexican Style Vegetarian Stuffed Peppers Photo
Yield: Serves 4


  • 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


  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.

Source: Whole Foods Diet Cookbook

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Made these for dinner and they were FAAABULOUS! I used wild rice instead of tempeh and salsa instead of marinara.

posted Sep 21st, 2011 9:25 pm


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