Dinner

Slow-Cooker Stuffed Peppers with Quinoa, Black Beans, and Pepper Jack Cheese Recipe

ByElena Hart September 23, 2026September 23, 2026

Introduction

Slow-Cooker Stuffed Peppers are a comforting and flavorful meal that combines tender bell peppers with a hearty filling of ground chicken, quinoa, and black beans. This easy recipe is perfect for a hands-off dinner that’s both healthy and satisfying.

The image shows two stuffed peppers on a white plate with a ridged edge, placed on a white marbled surface with a folded white cloth with gray stripes underneath. One stuffed pepper is whole with shredded yellow cheese on top and a smooth, pale yellow outer skin. The other pepper is cut open to reveal three layers inside: the pale yellow pepper skin on the outside, a chunky filling in the middle made of quinoa, black beans, and red tomato pieces, and some loose filling spilling onto the plate. In the background, there is another white plate holding two stuffed peppers and a small white bowl with shredded yellow cheese. A silver fork rests on the plate with the cut pepper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large bell peppers (any color)
1 pound lean ground chicken or turkey

1 small onion (diced)
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

2 teaspoons chili powder
1/2 teaspoon dried oregano
3/4 teaspoon ground cumin

1 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup shredded pepper jack cheese, divided

Sliced avocado, chopped fresh cilantro, salsa, or plain Greek yogurt (optional toppings)

Instructions

Step 1: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create space for the filling. Set the peppers aside.
Step 2: In a large bowl, combine the ground chicken or turkey with diced onion, black beans, fire-roasted diced tomatoes (including juices), uncooked quinoa, chili powder, dried oregano, cumin, garlic powder, salt, and 1/2 cup of the shredded cheese. Mix well until all ingredients are evenly combined.

Step 3: Stuff each bell pepper tightly with the meat and quinoa mixture. Place the stuffed peppers upright in the slow cooker and pour 1/2 cup of water into the bottom of the slow cooker.
Step 4: Cover the slow cooker and cook on low for 4 to 6 hours, or until the peppers are tender and the filling is cooked through.
Step 5: Once cooked, sprinkle the remaining 1/4 cup of shredded cheese evenly on top of the peppers. Cover again and cook for a few more minutes until the cheese melts.

Step 6: Serve hot, garnished with optional toppings like sliced avocado, fresh cilantro, salsa, or plain Greek yogurt.

Tips & Variations

Try using ground beef or pork instead of chicken or turkey for a different flavor.
Swap quinoa with cooked rice or couscous if preferred.

Add a pinch of smoked paprika or cayenne pepper for extra heat.
To save time, soak quinoa beforehand or use pre-cooked quinoa.
Use a multicolored mix of bell peppers to make the dish more vibrant.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat to maintain moisture. You can also freeze the stuffed peppers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows stuffed cabbage rolls on a white plate with ridged edges, placed on a white marbled surface. The cabbage leaves are pale yellow and slightly translucent, wrapping a filling made of ground meat, quinoa, black beans, and bits of tomato, giving a mix of beige, black, and red colors inside. One roll is cut open to reveal the filling, with a fork holding a bite-sized piece in front, showing the crumbly texture. In the background, there is another white plate with more stuffed cabbage rolls and a small white bowl filled with shredded cheese, blurred softly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of quinoa?

Yes, white rice or brown rice can be used as a substitute for quinoa. Keep in mind rice may require longer cooking times or should be pre-cooked before stuffing.

Do I need to add water to the slow cooker?

Adding water to the bottom of the slow cooker helps create steam which softens the peppers evenly and prevents sticking. Half a cup is usually sufficient.