Crockpot Stuffed Peppers are a delicious way to eat a healthy, comforting meal, using garden-fresh produce, without heating your kitchen up!

Veggies First Then Dessert: Vegan Crockpot Stuffed Peppers

Talk about getting your serving of veggies in for the day. Bell peppers, cauliflower, tomatoes, green onions and salsa, plus a shot of protein from black beans, makes for one healthy and filling meal, without weighing you down.

I love stuffed peppers, but who wants to heat their house up in the middle of July, by turning their oven on? Not a problem with this recipe, because these yummy stuffed peppers are cooked in a crockpot.

Veggies First Then Dessert - Crockpot Stuffed Peppers

And talk about easy! No pre-cooking is involved. You just mix the filling ingredients together, stuff the bell peppers, and pop them into your crockpot. Then they cook low and slow, for a tasty, fuss-free meal your family will love.

These peppers have a bit of a Spanish flavor theme going on with the tomatoes, salsa, black beans and cumin, which my family LOVES. And it's vegan to boot! I am totally in love with this recipe.

Crockpot Stuffed Peppers - Veggies First Then Dessert

If you'r looking for a healthy and delicious plant-based dinner, then you need to try this one!

Today is Multicooker Monday, a group I belong to that meets once a month, to make sure we post recipes using some of our favorite small appliances, such as the Instant Pot, Crockpot, Sous Vide, and more. Make sure to check out what everyone else made, after the recipe below.

Printable recipe

Crockpot Stuffed Peppers


4 green bell peppers (red, yellow, or orange may be used if you prefer)
2 cups cauliflower rice
1 - 14.5 ounce can diced tomatoes, drained
1 cup canned black beans, drained
3/4 cup shredded vegan cheddar cheese, plus extra for sprinkling on top.
1/3 cup prepared salsa
2 green onions, chopped
2 garlic cloves, minced
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
Fresh ground black pepper, to taste.


Grease the inside of a 6-quart crockpot with pure olive oil.
In a large bowl stir together cauliflower rice, tomatoes, black beans, shredded cheese, salsa, green onion, minced garlic, cumin, garlic powder, salt and pepper.
Rinse bell peppers well, slice the top off of each bell pepper, and carefully scoop out the seeds.
Taste filling for seasoning and adjust if needed, then spoon filling equally into each of the four bell peppers. Add bell peppers into the crockpot, cover and cook on HIGH for 2 1/2 - 3 hours, or LOW for 5 - 6 hours.
Top peppers with a little more cheese, then cover and cook for another 8-10 minutes, or until cheese is melted.
Serve with avocado, cilantro, and chips and salsa if desired.

Serves 3-4

Veggies First Then Dessert: Crockpot Stuffed Peppers


  • Select bell peppers with flat bottoms, so they stand up in the crockpot without any problem.
  • Store leftovers in an airtight container in the refrigerator, for up to 4 days.
  • These peppers can also be baked in the oven: Stand the peppers up in a pan, pour a little water in the bottom, and cover with aluminum foil. Bake for 40 to 50 minutes at 400 degrees F, until softened and cooked through.

Veggies First Then Dessert: #multicookermonday

We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Multicooker Monday July 2020:
Recipes using Small Kitchen Appliances


Veggies First Then Dessert - Vegan Crockpot Stuffed Peppers

Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.


  1. What a wonderful, flavorful, filling meal! I adore letting my crock pot do all the work!

    1. Me too Rebekah, it's my favorite kitchen appliance.

  2. This sounds so flavorful and I bet everything melts together in the Crock Pot.


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