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

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★★★★★

4.4 from 130 reviews

These Slow-Cooker Stuffed Peppers offer a wholesome, flavorful meal featuring bell peppers filled with a savory mixture of lean ground chicken or turkey, quinoa, black beans, and fire-roasted tomatoes, all slow-cooked to perfection and topped with melted pepper jack cheese. This recipe is an easy, hands-off way to enjoy a nutritious and comforting dinner with optional fresh toppings to suit your taste.

Ingredients

Scale

Stuffed Peppers

  • 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

Optional Toppings

  • Sliced avocado
  • Chopped fresh cilantro
  • Salsa
  • Plain Greek yogurt

Instructions

  1. Prep peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create space for the filling. Set the cleaned peppers aside.
  2. Mix filling: In a large bowl, combine the lean ground chicken or turkey with diced onion, rinsed black beans, fire-roasted diced tomatoes with their juices, uncooked quinoa, chili powder, dried oregano, ground cumin, garlic powder, salt, and half of the shredded pepper jack cheese (1/2 cup). Stir well until all ingredients are evenly mixed.
  3. Stuff peppers: Fill each bell pepper tightly with the prepared meat and quinoa mixture. Place the stuffed peppers upright in the slow cooker. Pour 1/2 cup of water into the bottom of the slow cooker to assist with cooking and moisture.
  4. Cook: Cover the slow cooker with its lid and cook on the low setting for 4 to 6 hours. The peppers should become tender and the filling fully cooked through by the end of this cooking period.
  5. Melt cheese: Once the peppers are cooked, sprinkle the remaining 1/4 cup of shredded pepper jack cheese evenly over the top of the stuffed peppers. Cover the slow cooker again and let it sit for a few minutes until the cheese melts.
  6. Serve: Garnish the stuffed peppers with any optional toppings such as sliced avocado, chopped fresh cilantro, salsa, or plain Greek yogurt. Serve the peppers hot for a delicious and hearty meal.

Notes

  • Using reduced-sodium black beans lowers the salt content for a healthier dish.
  • If you prefer, substitute ground turkey with lean ground chicken or even lean ground beef.
  • Uncooked quinoa cooks inside the slow cooker along with the filling, eliminating the need to pre-cook it.
  • Adjust chili powder and cumin amounts to match your preferred spice level.
  • Optional toppings like avocado and Greek yogurt add creaminess and freshness that complement the dish.
  • Ensure the slow cooker is large enough to hold the stuffed peppers upright without tipping over.
  • Cooking times may vary depending on your slow cooker model, so check for tenderness after 4 hours to avoid overcooking.

Keywords: slow cooker stuffed peppers, stuffed bell peppers, quinoa stuffed peppers, healthy slow cooker recipes, ground turkey stuffed peppers

Find it online: https://thefoodrecipe.com/slow-cooker-stuffed-peppers-with-quinoa-black-beans-and-pepper-jack-cheese-recipe/