looking for a super easy slow cooker meal? you need to try this slow cooker stuffed pepper casserole! filled with quinoa, rice, vegan sausage, peas, onions, peppers, and lots of flavor.
This slow cooker stuffed pepper casserole is of course so easy to make and so full of flavor. I wanted to take all the flavors of a stuffed pepper combined with the ease of slow cooking. There is rice and quinoa which is cooked in the vegetable broth and tomato sauce. It absorbs all the amazing flavor from the peppers, onions, and vegan sausage.
Stuffed Pepper Inspiration
There are a bunch of different ways to make stuffed peppers. I basically went with the way my mom and family makes them, which is the Italian way. In hers she will usually do peas, rice, and beef. I decided to use both rice and quinoa for two different textures. I also used Field Roast Mexican Sausages since that was what I had on hand and they are very flavorful. If you want to use a vegan ground beef you definitely can.
The Rice
You want to make sure you are using a short grain rice for this recipe. It needs to be able to cook relatively quickly because the quinoa cooks fast. I actually used Kalijira rice which is a very small baby basmati rice. It cooks up very fast so it works well for this recipe. But if you can’t find that just use a short grain white rice.
More Slow Cooker Recipes
Slow Cooker Stuffed Pepper Casserole FAQ
- How can I make this without a slow cooker? I would suggest you cook the rice and quinoa in a pot, then once cooked combine everything in a casserole dish, and cover with ½ cup of vegetable broth. Bake in the oven 350°F for 15 to 20 minutes, then top with vegan cheese and cover with foil. Bake for another 5 to 10 minutes until vegan cheese is melted.
- How long does this in the fridge? For up to 3 days.
- What is the best way to reheat this? In the microwave.
Slow Cooker Stuffed Pepper Casserole
Equipment
Ingredients
- 4 small bell peppers chopped (about 13 ounces/370g)
- 2 vegan sausages chopped (about 6 ounces/175g)
- ½ cup (94g) quinoa
- ½ cup (90g) short grain white rice
- 3 cups (720ml) low sodium vegetable broth
- ¼ sweet onion chopped (about 2 ounces/55g)
- 2 large or 4 small garlic cloves chopped (about .5 ounces/15g)
- ½ cup (113g) tomato sauce
- ⅓ cup (44g) frozen peas
- Salt to taste
- ½ cup (56g) vegan cheddar shreds
Instructions
- Into the slow cooker add all ingredients from bell peppers to frozen peas. Mix with a spoon.
- Cook on high for 3 hours.
- In the final 45 mins give it a stir and a taste, add more salt if desired.
- Top with vegan cheddar shreds and set heat to low. Allow to finish cooking until vegan cheese is melted.
- Garnish with fresh chopped parsley if desired and enjoy.
Video
Notes
- Vegan cheddar shreds used are Violife
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Delicious! The whole family loved it. And it was super easy and quick to make! Thank you.
yay thank you so much for making it Allyson and leaving a comment/review means so much xo!
hi Jen! oh yay I am so so glad you enjoyed it. thank you so much for making it <3
This is now one of my favorite go-to recipes! My partner eats meat but absolutely loves this.
hi Debby!! oh ya I am so so glad to hear you both enjoy it. this is such a good one for the colder months!