When it comes to weeknight dinners, I’m always looking for recipes that work with my schedule, not against it. There’s something wonderful about coming home to the smell of dinner that’s been slowly cooking all day. These crock pot stuffed peppers have become a regular in our house, and for good reason.
I learned pretty quickly that my slow cooker could be more than just a soup machine. These peppers are proof of that. I prep everything in the morning while I’m making breakfast – it takes about 15 minutes tops. Then I let the crock pot do all the heavy lifting while I’m at work.
Want to know the best part? You can change up the filling however you like. Not a fan of beef? Try turkey. Prefer brown rice to white? Go for it. In our house, everyone gets to pick their pepper color, and somehow that makes dinner even more fun.
Why You’ll Love These Stuffed Bell Peppers
- Meal prep friendly – These peppers are perfect for making ahead and reheating throughout the week. Plus, they freeze beautifully for future meals.
- Customizable recipe – You can easily swap the protein, grains, and cheese to match your dietary preferences – whether you’re going low-carb with cauliflower rice or keeping it classic with ground beef.
- Healthy and filling – Packed with lean protein, fiber-rich quinoa, and plenty of vegetables, these peppers make a nutritious meal that’ll keep you satisfied for hours.
- Set-and-forget convenience – While they take time to cook, your slow cooker does all the work – just prep the ingredients, set the timer, and come back to perfectly cooked peppers.
- Great for special diets – These peppers can easily be made gluten-free, and with a few simple swaps, they work for keto, vegetarian, or dairy-free diets too.
What Kind of Bell Peppers Should I Use?
You can use any color of bell pepper for this recipe – they all work great in the slow cooker. Red bell peppers tend to be the sweetest and most mellow, while green ones have a slightly more bitter, earthy taste that some folks really enjoy. Yellow and orange peppers fall somewhere in the middle, offering a nice balance of sweet and mild flavors. When shopping, look for peppers that feel heavy for their size and have smooth, firm skin without any soft spots. Make sure they can stand up on their own too, since this will help them cook evenly in your crock pot and look nice when served.
Options for Substitutions
This stuffed pepper recipe is super adaptable and you can make several swaps based on what you have on hand:
- Bell peppers: While bell peppers are the star here, you can mix and match colors – green ones are more budget-friendly but slightly less sweet than red, yellow, or orange ones. Just make sure they’re large enough to stuff!
- Ground chicken: Feel free to swap with ground turkey, lean beef, or even plant-based crumbles. For a vegetarian version, you could double up on beans or add chopped mushrooms.
- Black beans: Any beans work well here – try pinto, kidney, or white beans. Just remember to rinse and drain them first.
- Quinoa: Brown rice makes a great substitute (use 3 cups cooked), or try cauliflower rice for a low-carb option. If using cauliflower rice, you might need less cooking time.
- Pepper jack cheese: Not a fan of spice? Use Monterey Jack or cheddar instead. For dairy-free diets, try dairy-free shreds or skip the cheese altogether.
- Toppings: The toppings are totally customizable – swap sour cream with Greek yogurt, skip the cilantro if you’re not a fan, or use lemon juice instead of lime. The avocado can be replaced with guacamole or left out.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed peppers in a slow cooker is preventing them from becoming too watery – to avoid this, don’t skip the crucial step of draining your tomatoes and beans thoroughly before adding them to the filling mixture. A common mistake is overcrowding the crockpot, which can lead to uneven cooking, so make sure to choose peppers that are similar in size and arrange them upright without squishing them together. To prevent the quinoa from becoming mushy, rinse it well before adding it to your filling mixture, and resist the urge to add extra liquid since the vegetables will release moisture during cooking. For the best texture, wait until the last 15-20 minutes of cooking to add the cheese on top, and if you’re using cauliflower rice instead of quinoa, add it during the final hour of cooking to maintain its texture.
What to Serve With Stuffed Bell Peppers?
Since these slow cooker stuffed peppers are already packed with protein, grains, and veggies, they work great as a standalone meal. But if you’re feeding a crowd or just want some tasty sides, try serving them with a simple green salad dressed in lime vinaigrette or some warm tortilla chips for scooping up any filling that escapes. I love to put out a variety of toppings like extra cheese, diced onions, and hot sauce so everyone can customize their peppers. For a complete Mexican-inspired spread, you could also add some Mexican street corn (elote) or a side of black bean and corn salad to round out the meal.
Storage Instructions
Keep Fresh: These stuffed peppers are perfect for leftovers! Pop them in an airtight container and keep them in the fridge for up to 4 days. They actually taste even better the next day when all the flavors have had time to mingle together.
Freeze: Good news – these peppers freeze really well! Let them cool completely, then wrap them individually in foil and place in a freezer bag. They’ll stay good for up to 3 months. Just skip the avocado, fresh cilantro, and other toppings until you’re ready to serve.
Reheat: When you’re ready to enjoy your frozen peppers, thaw them overnight in the fridge. Then warm them up in the microwave for 2-3 minutes, or pop them in the oven at 350°F for about 15-20 minutes until heated through. Add your fresh toppings just before serving, and you’re good to go!
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-360 minutes |
| Total Time | 195-380 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 90-100 g
- Fat: 60-70 g
- Carbohydrates: 150-160 g
Ingredients
For the bell peppers:
- 6 large bell peppers (halved lengthwise and seeded)
For the filling:
- 1 can fire-roasted diced tomatoes
- 1 cup quinoa (uncooked)
- 1 can low-sodium black beans (rinsed and drained, I use Goya)
- 1 tsp garlic powder
- 1 1/4 cups shredded pepper jack cheese (for melty goodness)
- 2 tsp chili powder
- 1 lb ground chicken (93% lean preferred)
- 1 tsp ground cumin
- 1/2 tsp kosher salt
For serving:
- juice from 1 fresh lime
- sour cream
- salsa
- fresh cilantro (chopped for garnish)
- sliced avocado
Step 1: Prepare the Bell Peppers
Begin by slicing the tops off the bell peppers, cutting as close to the top as possible to maximize the stuffing space.
Carefully remove the ribs and seeds without breaking the sides of the peppers.
Set the prepared peppers aside for stuffing.
Step 2: Make the Filling
In a large bowl, place the ground chicken.
Add black beans, tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt, and 3/4 cup of cheese.
Use a fork or your fingers to mix everything together until well combined.
Step 3: Stuff the Peppers
Spoon the prepared filling into the hollowed-out centers of the peppers, topping them off to the brim.
The amount of peppers needed will depend on their size, but typically around 7 peppers can be filled with this mixture.
Step 4: Cook in the Slow Cooker
Pour 1/2 cup of water into the base of an empty 5-quart (or larger) slow cooker.
Stand the stuffed peppers upright in the water, arranging them so they are evenly spread apart.
Cover the slow cooker with the lid and set it to cook on low for 6 hours or on high for 3 hours, until the peppers become tender.
Step 5: Melt the Cheese and Serve
Once the peppers are tender, remove the slow cooker lid and sprinkle the peppers with the remaining 1/2 cup of cheese.
Cover the slow cooker again and allow the peppers to heat for a few additional minutes, or until the cheese has melted.
Once ready, serve the stuffed peppers hot with your desired toppings.
