Slow-Cooker Mexican Style Vegetarian Stuffed Peppers Recipe | Whole Foods Diet Cookbook Recipes

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