Description
Crockpot stuffed peppers are a healthy, flavorful, and effortless dinner option perfect for busy weeknights. Packed with protein, grains, and vibrant veggies, this dish is as satisfying as it is simple to prepare. Just set it, forget it, and enjoy a wholesome, comforting meal.
Ingredients
Scale
- 6–8 large bell peppers (any color), tops sliced off and seeds removed
- 1 pound ground chicken or turkey (or lean ground beef)
- 1 can (14 ounces) black beans, rinsed and drained
- 1 can (14 ounces) fire-roasted diced tomatoes (with juices)
- 1 cup uncooked quinoa (or 3 cups cooked brown rice or cauliflower rice)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 ¼ cups shredded pepper jack cheese (or Monterey Jack/cheddar), divided
- ½ cup water (for crockpot base)
Optional Toppings:
- Sliced avocado
- Chopped fresh cilantro
- Salsa
- Sour cream or Greek yogurt
- Lime juice
Instructions
- Prepare the Peppers
- Slice the tops off the bell peppers and remove the ribs and seeds. Set aside.
- Mix the Filling
- In a large bowl, combine ground chicken, black beans, diced tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt, and ¾ cup of shredded cheese. Mix until evenly combined.
- Stuff the Peppers
- Spoon the filling into each pepper, packing it tightly and filling it to the top.
- Arrange in Crockpot
- Pour ½ cup of water into the bottom of the crockpot.
- Stand the stuffed peppers upright in the crockpot, ensuring they remain stable.
- Cook the Peppers
- Cover and cook on low for 6 hours or on high for 3 hours, until the peppers are tender and the filling is fully cooked.
- Add Cheese
- Sprinkle the remaining ½ cup of shredded cheese over the peppers.
- Cover and let the cheese melt for a few minutes before serving.
- Serve
- Serve hot with optional toppings like avocado slices, cilantro, salsa, or a dollop of Greek yogurt.
Notes
- Make It Vegetarian: Replace the meat with extra beans or a plant-based protein alternative.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Reheating: Microwave for 2–3 minutes or warm in the oven at 350°F for 20 minutes.
- Baking Alternative: Bake in a 375°F oven for 45–50 minutes with ½ cup water in the baking dish, covered with foil.
- Prep Time: 15 minutes
- Cook Time: 3–6 hours (depending on crockpot setting)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American