Why You’ll Love Simple Crockpot Stuffed Bell Peppers Recipe

This recipe is incredibly easy to prepare, making it ideal for weeknights when you want a home-cooked meal without spending hours in the kitchen. The slow cooker does most of the work, allowing the flavors to blend beautifully while you focus on other tasks.

It’s also a well-balanced dish, packed with protein, fiber, and wholesome ingredients. The combination of lean ground chicken, beans, and quinoa makes these stuffed peppers both filling and nourishing.

Another reason to love this recipe is how customizable it is. You can switch up the protein, grains, cheese, or toppings to suit your family’s preferences. Plus, it stores and reheats well, making it perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 bell peppers, tops removed and seeds cleaned out
1 pound ground chicken
1 can (14 ounces) black beans, drained and rinsed
1 can (14 ounces) diced tomatoes with juices
1 cup quinoa, rinsed
2 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 1/2 cups shredded pepper jack cheese

Optional toppings:
Sliced avocado
Chopped cilantro
Salsa
Sour cream
Fresh lime juice

Directions

Prepare the bell peppers by slicing off the top portion and removing the seeds and membranes. Set them aside standing upright.
In a large mixing bowl, combine the ground chicken, black beans, diced tomatoes with their juices, rinsed quinoa, chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Mix thoroughly until well combined.
Stir in half of the shredded pepper jack cheese.
Evenly divide the filling among the prepared peppers, packing it gently into each cavity.
Arrange the stuffed peppers upright in the crockpot so they fit snugly and support each other.
Pour about 1/2 cup of water into the bottom of the slow cooker to create steam during cooking.
Cover and cook on low for 6 hours or on high for 3 hours, until the peppers are tender and the filling is fully cooked.
Sprinkle the remaining cheese over the tops of the peppers. Cover again and cook for an additional 3 to 5 minutes, or until the cheese has melted.
Serve warm with your choice of toppings.

Servings and timing

Servings: 8 stuffed peppers

Preparation time: 15 to 20 minutes
Cooking time: 3 hours on high or 6 hours on low
Total time: Approximately 3 hours 20 minutes to 6 hours 20 minutes

Variations

For a different flavor profile, substitute ground turkey or lean ground beef for the chicken. If you prefer a vegetarian option, omit the meat and add extra beans or cooked lentils.

You can replace quinoa with cooked brown rice or white rice if desired. For a spicier kick, add diced jalapeños or use a hotter variety of shredded cheese. To boost the vegetable content, mix in chopped zucchini, corn, or mushrooms.

Storage/Reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each pepper individually and freeze for up to 3 months.

To reheat, microwave individual portions until warmed through, or place them in a 350°F oven for about 15 to 20 minutes. If reheating from frozen, allow them to thaw overnight in the refrigerator first for best results.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the peppers in advance and store them in the refrigerator for up to 24 hours before cooking.

Do I need to cook the quinoa before adding it?

Rinsing the quinoa is essential, and it will cook in the slow cooker as long as there is enough liquid from the tomatoes and added water.

How do I keep the peppers from tipping over?

Choose peppers with flat bottoms or trim a very thin slice from the base to help them stand upright.

Can I use a different type of bean?

Yes, kidney beans, pinto beans, or even chickpeas work well in this recipe.

What’s the best cheese substitute if I don’t like pepper jack?

Shredded cheddar, Monterey Jack, or a Mexican cheese blend are great alternatives.

Can I make this recipe dairy-free?

Absolutely. Simply omit the cheese or use your favorite dairy-free shredded alternative.

How do I know when the peppers are done?

The peppers should be tender when pierced with a fork, and the filling should be cooked through.

Can I cook this recipe entirely on high?

Yes, cooking on high for about 3 hours works well if you’re short on time.

Are these stuffed peppers freezer-friendly?

Yes, they freeze very well. Just make sure they are fully cooled before wrapping and freezing.

What side dishes go well with stuffed peppers?

A simple green salad, roasted vegetables, or garlic bread pairs nicely with this hearty dish.

Conclusion

Simple crockpot stuffed bell peppers are the perfect combination of comfort and convenience. With wholesome ingredients, bold flavors, and minimal hands-on time, this recipe is ideal for busy families and meal preppers alike. Whether you stick to the original version or customize it to suit your taste, these slow-cooked stuffed peppers are sure to become a reliable favorite in your dinner rotation.

Simple Crockpot Stuffed Bell Peppers