Crock Pot Stuffed Peppers

Bell peppers stuffed with ground meat, black beans, quinoa, tomatoes, spices, and melty cheese - all cooked in the slow cooker. A whole dinner tucked into one pepper. Efficient as hell.

I'm all for a dinner that gets protein, vegetables, and starch onto the plate without requiring three separate recipes.

These stuffed peppers combine ground chicken, black beans, fire-roasted tomatoes, quinoa, and spices, topped with melted pepper jack cheese. You can also use ground turkey or lean beef, and swap the quinoa for brown rice or cauliflower rice.

Stuff the peppers, pop them in the slow cooker, and let it do its thing. Finish with avocado, cilantro, salsa, or a dollop of Greek yogurt.

A satisfying, customizable dinner without hovering over the stove. Beautiful.

cook on high

3 hrs

cook on low

6 hrs

SERVINGS

6-8

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Grocery List & Ingredients

Check off what you already have.

6–8 large bell peppers, any colors you like (red suggested in the original recipe) 1 pound ground chicken, turkey, or lean ground beef 1 (14-ounce) can reduced-sodium black beans, rinsed and drained 1 (14-ounce) can fire-roasted diced tomatoes, with juices 1 cup uncooked quinoa, or 3 cups cooked brown rice, or 3 cups raw cauliflower rice 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon garlic powder ½ teaspoon kosher salt 1¼ cups shredded pepper jack cheese, divided (or Monterey Jack or cheddar for a milder flavor)

For Serving

Sliced avocado Chopped fresh cilantro Salsa Sour cream or plain Greek yogurt Freshly squeezed lime juice

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Instructions

01

Slice the tops off the bell peppers, cutting as close to the top as possible so you have maximum space for stuffing. Carefully remove the ribs and seeds without breaking the sides of the peppers. Set aside.

02

Place the ground chicken in a large bowl. Add the black beans, tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt, and ¾ cup of the cheese. Using a fork or your fingers, stir to combine.

03

Spoon the filling into the hollowed-out centers of the peppers, filling them all the way to the top. The number of peppers needed will depend on their size. The original recipe typically fills about 7 peppers.

04

Pour ½ cup water into an empty 5-quart or larger slow cooker. Stand the peppers upright on their bases in the water, arranging them so they're evenly spaced.

05

Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours, until the peppers are tender.

06

Remove the lid and sprinkle the peppers with the remaining ½ cup of cheese. Cover the slow cooker again and let heat for a few additional minutes, until the cheese is melted.

07

Serve hot with your desired toppings: sliced avocado, fresh cilantro, salsa, sour cream or Greek yogurt, and freshly squeezed lime juice.

Enjoy! 

SOURCE: Crock Pot Stuffed Peppers — Original Printable Recipe

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