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–+ servings
Slow Cooker Stuffed Bell Peppers

Delicious Slow Cooker Stuffed Bell Peppers Recipe for Easy Meals

Easy and vibrant Slow Cooker Stuffed Bell Peppers recipe that makes a perfect weeknight dinner or meal prep option.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 7 stuffed peppers
Course: Dinner Recipes
Cuisine: American
Calories: 355
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6-8 large bell peppers
  • 1 pound ground chicken or turkey or lean ground beef
  • 1 can reduced-sodium black beans (14 ounces) rinsed and drained
  • 1 can fire-roasted diced tomatoes (14 ounces) with juices
  • 1 cup uncooked quinoa or substitute with 3 cups cooked brown rice or 3 cups raw cauliflower rice
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ? teaspoon kosher salt
  • 1 ? cup shredded pepper jack cheese divided
For Serving
  • sliced avocado
  • chopped fresh cilantro
  • salsa
  • sour cream or plain Greek yogurt
  • freshly squeezed lime juice

Equipment

  • slow cooker

Method
 

  1. Slice the tops off of the bell peppers and remove the ribs and seeds.
  2. In a large bowl, combine the ground chicken, black beans, tomatoes (with juices), quinoa, chili powder, cumin, garlic powder, salt, and 3/4 cup of cheese. Stir to combine.
  3. Spoon the filling into the hollowed-out centers of the peppers and fill them to the top.
  4. Pour 1/2 cup water into a 5-quart (or larger) slow cooker. Stand the peppers upright in the water, arranging them evenly spaced.
  5. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the peppers are tender.
  6. Remove the lid, sprinkle with the remaining 1/2 cup cheese, and cover again until cheese is melted. Serve hot with desired toppings.

Nutrition

Serving: 1stuffed pepperCalories: 355kcalCarbohydrates: 30gProtein: 27gFat: 15gFiber: 9gSugar: 7g

Notes

Feel free to customize the stuffing with additional veggies or spices to suit your taste. Leftovers can be stored in an airtight container in the fridge for up to four days.

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