Slow Cooked Tex Mex Stuffed Peppers

CleanCuisineandMore's picture

Apr. 13, 2012

Credit to Gail Ingram Photography


Extra virgin olive oil 1 Tablespoon
Garlic 4 Clove (20 gm) , minced
Onion 1/2 , finely chopped
Tempeh 8 Ounce , crumbled (1 Package, Such As Light Life)
Unrefined sea salt To Taste
Paprika 1 Teaspoon
Cayenne pepper 2 Pinch
Cumin 1 Teaspoon
Frozen corn kernels 1 Cup (16 tbs) , thawed
Marinara sauce 1 1/2 Cup (24 tbs) (Good Quality, All Natural)
Chopped green chilies 4 1/2 Ounce (1 Can)
Chopped fresh cilantro 1/4 Cup (4 tbs)
Black beans 1 Can (10 oz) , rinsed and drained (1 Can)
Red bell pepper 4 , tops removed and seeded
Shredded pastured organic cheddar cheese 1/2 Cup (8 tbs)


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

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.

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

Recipe Summary

Servings: 4

Nutrition Facts

Serving size

Calories 619Calories from Fat 138

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 555 mg23.13%

Total Carbohydrates 88 g29.3%

Dietary Fiber 16 g64%

Sugars 18 g

Protein 36 g72%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet