1 15-oz can refried beans (I used refried black beans, but choose what you like)
1-1/2 cups mild enchilada sauce
1 tsp chili powder
1-1/2 tsp turmeric powder
1 tsp garlic powder
1 cup vegan pepper jack cheese (I tried a new soy-free one: "Follow Your Heart" brand, and it was awesome), shredded or thinly sliced
1 avocado, diced
½ cup cilantro, chopped
1 lime, sliced
Instructions
In a large bowl, combine the raw buckwheat groats, all of the beans, the enchilada sauce, chili powder, turmeric, garlic powder, and half of the cheese.
Pour ½ cup of water into the bottom of your slow cooker.
Fill the peppers with the stuffing mixture.
Stand the stuffed pepper up in the slow cooker.
Let the peppers cook on high heat for 3 hours.
Open the cooker and sprinkle the remaining cheese onto the tops of the peppers. Cover and leave on the warm setting so the cheese melts. I left mine like this for about an hour.
Remove the peppers to plates and top with avocado, cilantro, and lime slices.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/vegan-slow-cooker-stuffed-peppers/