Family-Favorite Crockpot Stuffed Peppers Recipe

Make wholesome Crockpot Stuffed Peapers with tender chicken, quinoa, and vibrant spices for a convenient and flavorsome meal option.

Crockpot Stuffed Peppers Recipe

This recipe not only offers a delicious way to enjoy Thanksgiving leftovers but also comes with the flexibility to add more of your holiday favorites to the sliders. With ingredients like ground chicken, black beans, quinoa, and a blend of spices, each pepper is a treasure trove of nutrition and taste, making them a hit for dinner any night of the week. Their ease of preparation and versatility ensure they stand out as a healthy, filling option that’s as satisfying to make as it is to eat.

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
  • 1/2 teaspoon kosher salt
  • 1 1/4 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

  • 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 3/4 cup of cheese.
  • With a fork or your fingers, stir to combine. Spoon the filling into the hollowed-out centers of the peppers, filling them to the top.
  • Pour 1/2 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 1/2 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.

Serving Suggestions

  • Mexican Cornbread
  • Sweet Potato Recipe
  • Skinny Margarita
  • Instant Pot Refried Beans
  • Crock Pot Pinto Beans
  • Chips and Salsa
  • Mexican Corn Dip
  • 7-Layer Taco Dip

Tips and Tricks

  • Place the peppers upright in the slow cooker. This prevents the filling from spilling and ensures even cooking.
  • If opting for quinoa, there’s no need to pre-cook it, which saves time and effort. If you prefer rice, make sure to cook it first to avoid crunchiness.
  • If you wish for a spicier flavor, consider adding a pinch of cayenne pepper or chipotle chili powder to your filling.
  • If you’re short on time, consider making stuffed peppers in an Instant Pot following a compatible recipe.

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