Description

Crockpot Stuffed Peppers with Quinoa is a delightful and nutritious dish that transforms tender bell peppers into a warm, savory experience. Overflowing with a flavorful mix of quinoa, ground meat, black beans, and spices, these stuffed peppers are perfect for busy weeknights or meal prep. With gooey cheddar cheese melted on top, each bite is a cozy hug for your taste buds. This recipe is customizable to fit your pantry’s offerings, ensuring you’ll enjoy both convenience and flavor in every serving.

Ingredients

Scale

4 large bell peppers (any color)
1 cup cooked quinoa
1 lb ground turkey or beef
1 can (15 oz) black beans, rinsed
1 cup diced canned tomatoes
1 cup shredded cheddar cheese
1 medium onion, chopped
2 cloves garlic, minced
2 tsp olive oil
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Gather all ingredients and chop the onion and garlic.
In a skillet over medium heat, sauté onion in olive oil until translucent. Add garlic and cook for another minute.
If not done already, rinse quinoa under cold water and cook according to package instructions (about 15 minutes).
In a large bowl, combine cooked quinoa, sautéed onion-garlic mix, ground meat, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
Cut the tops off the bell peppers and remove seeds. Stuff each pepper generously with the quinoa mixture.
Place stuffed peppers upright in the Crockpot with a splash of vegetable broth at the bottom. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until tender.
About 15 minutes before serving, sprinkle cheddar cheese on top of each pepper and cover until melted.

Prep Time: 20 minutes
Cook Time: 6–8 hours
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper (approximately 300g)
Calories: 350
Sugar: 3g
Sodium: 540mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 10g
Protein: 22g
Cholesterol: 70mg