4.5 from 84 votes
Crockpot Stuffed Peppers
These Crockpot Stuffed Peppers are loaded with ground beef, quinoa, and cheese. They’re a tasty and time-saving option for weeknight dinners!
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6 peppers
Calories: 443 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1 pound ground beef
- 1 ounce can black beans, drained and rinsed
- 1 1/2 cups shredded cheese, divided
- 1 cup uncooked quinoa
- 2 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 6 large bell peppers, tops and stems removed (or 7-8 medium bell peppers)
- chopped cilantro for topping
- 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.
Cup of Yum
Notes
- Use any type of shredded cheese you have at home. As long as it melts, you’re good to go! I used a Mexican-blend cheese, but you can use mozzarella, cheddar, or Monterey jack as well. For a more authentic Mexican flavor, you can use Chihuahua or Oaxaca cheese.
- Don't have ground beef? Feel free to use ground turkey or chicken instead.
- Don't have quinoa? You can substitute the quinoa for 3 cups of cooked rice instead. White rice, brown rice, or even leftover Mexican rice will work!
Nutrition Information
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
(31%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Vitamin A
5870IU
(117%)
Vitamin C
213mg
(237%)
Calcium
389mg
(39%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6peppers
Amount Per Serving
Calories 443
% 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.