Hey there! If you are looking for an easy, no-fuss meal that tastes great and fills you up, you are in the right place. These quinoa black bean crockpot stuffed peppers are packed with protein, fiber, and flavor. The best part? The slow cooker does all the work while you go about your day.
Utensils You Need
You do not need many tools to make this, just a few basics.
- Slow cooker (crockpot)
- Knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
- Spoon for stuffing the peppers
Important Info
- Servings: 6 stuffed peppers
- Estimated Cost to make this recipe: Around $12 for all ingredients
- Prep time: 10 minutes
- Cook time: 4 hours on low, 2 hours on high
- Total time: 4 hours 10 minutes (if cooking on low)
- Calories per serving: About 280 calories
- Cook method: Slow Cooker
- Season: Anytime
- Courses: Main Course
- Cuisine: Mexican-inspired
- Diets: Vegetarian, Gluten-Free
How to Make Quinoa Black Bean Crockpot Stuffed Peppers
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 6 medium bell peppers
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup canned diced tomatoes, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
- 1 tablespoon olive oil
- ½ cup vegetable broth
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Quinoa | Cooked rice or bulgur wheat |
| Black beans | Pinto beans or chickpeas |
| Canned diced tomatoes | Fresh tomatoes, chopped |
| Cumin | Taco seasoning or paprika |
| Chili powder | Smoked paprika |
| Corn | Chopped zucchini or mushrooms |
| Cheese | Dairy-free cheese for a vegan option |
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a bowl, mix the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, salt, pepper, corn, and half of the cheese.
- Stuff each bell pepper with the quinoa mixture, pressing it down gently.
- Pour the vegetable broth into the bottom of the crockpot.
- Arrange the stuffed peppers in the crockpot so they stand upright.
- Cover and cook on low for 4 hours or high for 2 hours until the peppers are tender.
- Sprinkle the remaining cheese on top of each pepper during the last 15 minutes of cooking.
- Serve warm and enjoy.
Helpful Tips
- If your peppers keep falling over, cut a tiny slice off the bottom to make them sit flat.
- For extra flavor, add chopped onions or garlic to the stuffing.
- Want some heat? Toss in some diced jalapeños or red pepper flakes.
- If you want softer peppers, cook them longer on low heat.
- Use different colored bell peppers for a more vibrant dish.
What to Serve with Quinoa Black Bean Crockpot Stuffed Peppers
You can eat these on their own, but they go great with:
- A side of guacamole or avocado slices
- A fresh green salad
- Tortilla chips with salsa or queso
- Warm cornbread
How Do You Serve the Recipe?
A simple plate works, but if you want to make it fancy, serve them in shallow bowls with a drizzle of sour cream or hot sauce on top. A sprinkle of fresh cilantro also adds a nice touch.
Where Do You Serve This Recipe the Most?
These stuffed peppers are great for meal prep, easy weeknight dinners, or casual gatherings. They are also perfect for potlucks because they travel well and can be kept warm in the slow cooker.
Storage
Short-term Storage (Room Temperature)
- If serving immediately, leave them covered on the counter for up to 2 hours.
- After that, they need to be refrigerated.
Refrigeration
- Place leftovers in an airtight container and store in the fridge for up to 4 days.
- Reheat in the microwave or oven before serving.
Freezing
- Let the stuffed peppers cool completely.
- Wrap each one individually in plastic wrap and place them in a freezer-safe bag.
- Freeze for up to 3 months.
- To reheat, thaw overnight in the fridge and warm in the oven at 350°F until heated through.
Frequently Asked Questions
Can I use uncooked quinoa instead of cooked quinoa?
No, you should not use uncooked quinoa because it will not cook properly inside the peppers. The quinoa needs to be pre-cooked before stuffing.
Can I make these stuffed peppers vegan?
Yes, you can make them vegan by using dairy-free cheese or skipping the cheese altogether. The filling is already plant-based.
Do I need to pre-cook the bell peppers?
No, the slow cooker will soften them as they cook. However, if you want them extra soft, you can microwave them for 2 minutes before stuffing.
Can I add meat to this recipe?
Yes, if you want a non-vegetarian version, you can add cooked ground beef, turkey, or shredded chicken to the filling.
Can I make this recipe spicy?
Yes! Add some chopped jalapeños, cayenne pepper, or hot sauce to the mixture before stuffing the peppers.