Description
These Quinoa Black Bean Crockpot Stuffed Peppers are a cozy, protein-packed meal featuring tender bell peppers filled with a zesty mix of quinoa, black beans, corn, spices, and melty cheddar cheese. Cooked low and slow in a crockpot, they’re easy, hearty, and full of flavor.
Ingredients
Scale
- 4 large bell peppers, tops cut and seeds removed
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Set your crockpot to LOW heat to preheat.
- In a mixing bowl, combine quinoa, black beans, corn, half the cheese, onion, garlic, cumin, chili powder, salt, and pepper.
- Pour half the diced tomatoes into the bottom of the crockpot.
- Stuff each pepper with the quinoa mixture and place upright in the crockpot.
- Top with remaining diced tomatoes. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Sprinkle remaining cheese over peppers 15 minutes before serving and cover until melted.
- Garnish with fresh cilantro and serve hot.
Notes
- Use a variety of colored bell peppers for a more vibrant dish.
- Pre-shredded cheese can be convenient but shredding your own melts better.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 25mg
Keywords: stuffed peppers, quinoa stuffed peppers, crockpot stuffed peppers, vegetarian stuffed peppers, slow cooker recipes