These delightfully delicious Slow-Cooker Stuffed Peppers skip the precooking yet still deliver a smoky, cheesy, Southwestern flavor.
I’ve been on a stuffed pepper kick this past year and have made them in so many different ways. This particular recipe is one of my favorites because it features a protein-packed filling. Instead of the traditional rice often used in fillings, this one features black beans, quinoa, and either savory ground chicken or turkey. Add in the warming combination of chili powder, oregano, cumin, and garlic powder, and it becomes even tastier.
Overall, this recipe is much easier to make than other stuffed pepper varieties I’ve tried. Oftentimes, you have to cook the rice or quinoa first. Some recipes require precooking the peppers before stuffing, while others require a skillet to cook the onions, ground meat, and other fillings.
Still, nothing compares to the simplicity of this recipe. There is no precooking of anything! All filling ingredients are mixed in one bowl and then stuffed into the hollowed peppers. Simply stick the peppers in the slow cooker with one-half cup of water at the bottom, and that’s it!
However, I recommend checking if the peppers are tender and the filling is cooked through. Use a meat or poultry thermometer to ensure the filling reaches a temperature of 165°F. But even with this one little extra step, it’s a pretty low-maintenance recipe. Plus, you’ll love smelling the aroma from the kitchen as these savory peppers slowly cook.
Variety is the spice of life!
I love experimenting with recipes each time I make them. Swapping ingredients and changing spices can result in a similar yet strikingly different dish. For example, using ground beef or pork in this recipe completely alters the taste. Ground beef adds a richer flavor, while pork is typically juicier and slightly sweet when cooked.
Changing the seasonings is another way to switch up the flavor profile. One time, I omitted the chili powder and cumin, then added one and a half teaspoons of Italian seasoning instead. To amp up the Italian flavor, I also traded the other fillings and went with plain diced tomatoes, white beans, and mozzarella cheese.
You can even add different vegetables to the filling. Great options include finely diced zucchini, yellow squash, mushrooms, spinach, broccoli, and cauliflower. And if you like heat, add diced jalapeño peppers or a few drops of hot sauce to the filling.
How do I store leftovers?
Allow the stuffed peppers to cool to room temperature, but don’t leave them sitting out for more than two hours. Refrigerate them in an airtight container for up to 4 days.
Once chilled, you can freeze the stuffed peppers in a freezer-safe zippered bag or container for up to 3 months. Defrost the frozen peppers in the refrigerator overnight. Reheat them in a covered baking dish at 350°F for 25 to 40 minutes. Check after 25 minutes to see if they are warmed throughout. I prefer the oven method for a better texture, but you can also microwave them at half power for 3 to 5 minutes—use a covered dish.
Serving suggestions
I like to serve these slow-cooker stuffed peppers with a Mexican Caesar Salad to continue the southwestern theme. However, Guacamole Salad, Mexican Chopped Salad, and Fresh Corn And Mango Salad are other worthy options. Add some Artisan Bread, Gluten-Free Flatbread, Corn Bread Muffins, or this Navajo Fry Bread Recipe on the side to round out your meal. Finish your meal with a delightfully refreshing Pineapple Fluff!
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Ingredients
- 6 large bell peppers any color
- 1 pound lean ground chicken or turkey
- 1 small onion diced
- 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
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3/4 cup shredded pepper jack cheese divided
- Sliced avocado, chopped fresh cilantro, salsa, or plain Greek yogurt Optional toppings
Instructions
-
Cut the tops off the bell peppers and carefully remove the seeds and membranes to create space for the filling. Set aside.
-
In a large bowl, mix the ground chicken (or turkey) with diced onion, black beans, fire-roasted diced tomatoes, uncooked quinoa, chili powder, dried oregano, cumin, garlic powder, salt, and 1/2 cup of the shredded cheese until evenly combined.
-
Fill each pepper with the meat and quinoa mixture, packing it tightly. Place the stuffed peppers upright in the slow cooker and add 1/2 cup water to the bottom.
-
Cover the slow cooker and cook on low for 4-6 hours or until the peppers are tender and the filling is cooked through.
-
Sprinkle the remaining cheese evenly on top of the peppers. Cover for a few more minutes until the cheese melts. Garnish with any optional toppings if desired and serve hot.
Nutrition Info:
Calories: 363kcal (18%) Carbohydrates: 38g (13%) Protein: 26g (52%) Fat: 13g (20%) Saturated Fat: 5g (31%) Sodium: 343mg (15%) Fiber: 9g (38%) Sugar: 6g (7%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
Rainx Drive is the Best Cloud Storage Platform