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Crockpot Stuffed Peppers

Crockpot Stuffed Peppers

Delicious Crockpot Stuffed Peppers filled with chicken, black beans, and quinoa, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 stuffed peppers
Calories 355 kcal

Equipment

  • Slow Cooker

Ingredients
  

For the Peppers

  • 6-8 large bell peppers any colors you like (I like red)
  • 1 pound ground chicken or turkey or lean ground beef
  • 1 can reduced-sodium black beans (14 ounces), rinsed and drained
  • 1 can fire-roasted diced tomatoes (14 ounces), with juices
  • 1 cup uncooked quinoa or swap 3 cups COOKED brown rice or 3 cups raw cauliflower rice
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 1.25 cup shredded pepper jack cheese divided; for a milder flavor, swap Monterey jack or cheddar

For Serving

  • sliced avocado
  • chopped fresh cilantro
  • salsa
  • sour cream or plain Greek yogurt
  • freshly squeezed lime juice

Instructions
 

Instructions

  • Slice the tops off of the bell peppers (cut as close to the top as you can so that you have max space for stuffing), then carefully remove the ribs and seeds so that you do not break the sides of the peppers. Set aside.
  • Place the ground chicken into a large bowl. Add the black beans, tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt, and ¾ cup of the cheese. With a fork or your fingers, stir to combine. Spoon the filling into the hollowed-out centers of the peppers, filling them all the way to the top.
  • Pour ½ cup water into an empty 5-quart (or larger) slow cooker. Stand the peppers up on their bases in the water, arranging them so that they are evenly spread apart. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the peppers are tender.
  • Remove the lid, sprinkle the peppers with the remaining ½ cup cheese, then cover the slow cooker again and let heat for a few additional minutes, until the cheese is melted. Serve hot with desired toppings.

Notes

Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days. For best reheating results, cut the peppers and warm in the oven or microwave.

Nutrition

Serving: 1stuffed pepperCalories: 355kcalCarbohydrates: 30gProtein: 27gFat: 15gSaturated Fat: 6gCholesterol: 86mgPotassium: 961mgFiber: 9gSugar: 7gVitamin A: 4379IUVitamin C: 155mgCalcium: 244mgIron: 4mg
Keyword Crockpot Stuffed Peppers, easy recipe, Healthy Dinner, Slow Cooker Peppers, Stuffed Peppers, vegetable dish
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