Crockpot Stuffed Peppers
User Reviews
4.5
Crockpot Stuffed Peppers
Description
Ground beef is combined with black beans, uncooked quinoa, tomato paste, chili powder, cumin, garlic and onion powders, paprika, oregano, salt, and part of the shredded cheese to form a flavorful stuffing. This mixture is packed tightly into halved bell peppers. The peppers are placed upright in a slow cooker with water added to help steam and cook evenly. They cook slowly for several hours until the peppers soften and the filling is cooked through.
After cooking, additional shredded cheese is sprinkled on top and melted by covering the crockpot briefly. The stuffed peppers are then garnished with fresh cilantro and sour cream. The blend of spices and the combination of beans, quinoa, and beef provide a filling texture with a balanced flavor profile.
The recipe allows flexibility in cheeses and proteins, suggesting substitutes like mozzarella, cheddar, or Mexican blends and options of ground turkey or chicken. Quinoa can be swapped with cooked rice as preferred.
Ingredients
- 1 pound ground beef
- 1 ounce can black beans drained and rinsed
- 1 1/2 cups cheese divided, shredded
- 1 cup quinoa uncooked
- 2 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano dried
- 6 large bell peppers tops and stems removed (or 7-8 medium bell peppers
- cilantro for topping, chopped
- sour cream for topping
Instructions
- Pour 1/2 cup of water into a large 6-quart slow cooker. Set aside.
- In a large bowl, add ground beef, black beans, 1 cup shredded cheese, uncooked quinoa, tomato paste, chili powder, ground cumin, salt, garlic powder, onion powder, paprika, and dried oregano. Mix together until just combined.
- Spoon the mixture into each bell pepper until it’s completely packed to the top.
- Transfer them to the slow cooker, cover and cook on low for 6 hours or on high for 3 hours.
- Uncover, top the peppers with the remaining 1/2 cup shredded cheese, and cover for 10 more minutes to melt the cheese.
- Top with chopped cilantro and sour cream. Serve immediately.
Notes
- Any melting shredded cheese works; Mexican blend, mozzarella, cheddar, or Monterey jack are good options.
- Ground turkey or chicken can be substituted for ground beef.
- Quinoa can be replaced with 3 cups cooked white, brown, or leftover Mexican rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6peppers
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 443kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 66mg | 22% |
| Sodium | 1000mg | 42% |
| Potassium | 1078mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 5870IU | 117% |
| Vitamin C | 213mg | 237% |
| Calcium | 389mg | 39% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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