Blog: Crockpot Stuffed Peppers

Crockpot Stuffed Peppers

stuffed peppers

Are you ready to elevate your dinner game with a wholesome and flavorful dish that practically cooks itself? Look no further than our Crockpot Stuffed Peppers recipe! Bursting with vibrant colors, robust flavors, and a perfect balance of protein and nutrients, these stuffed peppers are a delightful addition to your slow cooker repertoire.

Yielded from this recipe are six generously stuffed peppers, each serving delivering a satisfying burst of taste and nutrition. With a mere 20 minutes of preparation, you’ll set the stage for a culinary masterpiece that simmers to perfection in your slow cooker over the course of 6 hours on low or 3 hours on high.

The beauty of this recipe lies not just in its rich flavors but also in its convenience, making it an ideal choice for those busy nights when time is of the essence. As the crockpot works its magic, you’re free to tackle your to-do list or simply unwind, knowing that a delicious and nutritious meal is effortlessly coming together in the kitchen.

Embrace the convenience of your crockpot and treat yourself to a culinary journey with our Crockpot Stuffed Peppers. Effortless, flavorful, and visually stunning – it’s a recipe that checks all the boxes for a satisfying meal. Get ready to savor every bite!

Print Recipe

Prep Time: 20 minutes            Cook Time:  6 hours on low or 3 hours on high          Yield: 6 servings       


  • 6 large bell peppers ( 3 red and 3 yellow)
  • 1 lb ground chicken or turkey, raw 
  • 1 14 oz can low sodium black beans, rinsed and drained
  • 1 14 oz can diced tomatoes
  • 2 tsp smoked paprika
  • ¼ cup Water
  • 1 cup uncooked quinoa 
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 3 stalks spring onion, chopped
  • ¼ cup chopped fresh coriander/cilantro
  • 1/8 tsp kosher salt
  • 1/14 cup reduced fat shredded pepper jack cheese, divided 

For serving (optional):

  • 2 tbsp chopped fresh coriander/cilantro
  • 4 tbsp salsa
  • 1 cup plain low fat Greek yogurt
  • 2 limes, cut in half


  1. Start by slicing the tops off the bell peppers, cutting as close to the tops as possible to maximize space for stuffing. Carefully remove the ribs and seeds, ensuring not to break the sides of the peppers. Set the prepared peppers aside.
  2. In a large bowl, combine ground chicken, black beans, tomatoes with their juices, smoked paprika, water, quinoa, chili powder, cumin, garlic powder, spring onion, coriander, salt, and 3/4 cup of cheese. Use a fork or your fingers to stir the ingredients together.
  3. Spoon the filling into the hollowed-out centers of the peppers, filling them to the top. The number of peppers needed depends on their size.
  4. Pour 1/2 cup of water into an empty 5-quart (or larger) slow cooker. Stand the stuffed peppers on their bases in the water, ensuring even spacing. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours until the peppers become tender.
  5. Remove the lid, sprinkle the peppers with the remaining 1/2 cup of cheese, then cover the slow cooker again. Allow it to heat for a few additional minutes until the cheese is melted.
  6. Serve the stuffed peppers hot, and top them with Greek yogurt, salsa, freshly squeezed lime juice, and chopped coriander. Enjoy your flavorful dish!

Tips and Tricks:

  • Check for Doneness: Pierce the peppers with a fork to ensure they are tender. The internal temperature of the stuffing should reach a safe level.
  • Meal Prep and Freeze: Stuffed peppers freeze well, so consider making extra for convenient future meals.

Nutrition Facts:

*nutrition facts does not include optional toppings

crockpot stuffed peppers

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