Looking for the best easy, crowd-pleasing go-to dinner recipe? This Crockpot Stuffed Peppers recipe is mine. It’s so easy to pull together that it almost feels like cheating (you don’t even need to brown the meat before stuffing the peppers), it’s healthy (lean protein, whole grains, and vegetables; the gang’s all here), and as my extensive personal experience/Instagram feed can attest, Tex-Mex recipes are disliked by exactly no one, ever.

Healthy crockpot stuffed peppers with quinoa, ground chicken, black beans, and topped with cheese

Among the ever-growing collection of healthy slow cooker recipes on my site, these crockpot stuffed peppers have remained a constant favorite.

They’re easy, healthy, and taste as phenomenal leftover as they do the day you make them.

With the constant influx of new blog recipes invading our refrigerator, dinners are rarely repeats, but this crockpot stuffed pepper recipe is a notable exception.

Ben and I both love them; our friends and neighbors love them, and any slow cooker stuffed peppers that aren’t eaten right away, I’ll rewarm for fast lunches and dinners throughout the week.

We adore slow cooker stuffed peppers so earnestly that I even adapted this recipe to make these Mexican Stuffed Peppers and these Italian Stuffed Peppers. Both of those stuffed pepper recipes are baked in the oven, casserole style. I also created this delicious Stuffed Pepper Casserole, which features all the same flavors in a deconstructed style.

Today’s stuffed pepper recipe follows a similar all-in-one healthy meal approach, but leverages the convenience of the slow cooker to make the recipe as fuss-free as possible.

Healthy crockpot stuffed peppers in a slow cooker that can be made with quinoa, rice, or with cauliflower rice

How to Make Crockpot Stuffed Peppers 

These slow cooker peppers are ultra flexible. Most often, I make these crockpot stuffed peppers with chicken, but you can switch up the recipe and use ground turkey or ground beef. I’ve also included a meat-free option for anyone seeking a slow cooker stuffed peppers vegetarian recipe.

The grains in this recipe are flexible too. I prefer to make crockpot stuffed peppers without rice and use quinoa instead, because quinoa is the most low-maintenance option. You don’t need to precook it before adding it to the pepper filling. If you’re a fan of quinoa and Tex-Mex flavors, give this Mexican Quinoa a try.

If you prefer, you can use rice (be sure to cook it first). Trying for low carb? Make these slow cooker stuffed peppers with cauliflower rice instead.

The Ingredients

  • Ground Meat. Most of the time, I use ground chicken. I’ve also made these crockpot stuffed peppers with ground turkey and ground beef. Pick your favorite!
  • Black Beans. A healthy way to add additional protein and fiber. Purchase low-sodium black beans, and be sure to rinse them before adding them to the filling.
  • Quinoa. This super seed is a complete protein. If you like, you can make the stuffed peppers with rice or with cauliflower rice instead. If using rice: you need to precook it or the rice will turn out crunchy. If using quinoa or cauliflower rice, you do NOT need to precook. Just add it right to the filling raw.
  • Cheese. I like pepper jack for a bit of a kick. If you prefer the stuffed peppers not be spicy, use sharp cheddar or Monterey jack instead.
  • Spices. Cumin, chili powder, and garlic powder give this signature Tex-Mex flavor and are easy pantry staples. If you’d like the peppers more spicy, add a pinch of cayenne pepper or chipotle chili powder.
  • Toppings. THE WORKS. I love fresh cilantro, a dollop of Greek yogurt, avocado, more cheese, salsa…if it goes on a taco, it will go on these slow cooker stuffed peppers.

The Directions

  1. Start by slicing off the tops of your bell peppers. Carefully, remove the ribs and seeds without breaking open the sides of the peppers, then set aside. I find running a butter knife around the inside a quick, effective way to handle the task.
    Bell peppers in a slow cooker for making healthy crockpot stuffed peppers with quinoa
  2. Grab a large bowl and add your ground chicken (or turkey or beef), black beans, tomatoes, quinoa (or cooked brown rice or cauliflower rice), spices, and cheese, then stir to combine. DONE. Spoon the mixture into each pepper and fill to the top. That’s it!
    Healthy crockpot stuffed peppers in a slow cooker with quinoa and black beans
  3. Add a little water to your slow cooker, and stand the peppers up on their bases in the water. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours. Once the peppers are tender, remove the lid, and sprinkle the peppers with cheese. Cover the slow cooker again, and let sit for a few more minutes (we want to let the cheese become melty and delicious).
  4. Serve hot with any toppings you like, and DIG IN!

Healthy crockpot stuffed peppers in a slow cooker made with quinoa, black beans, ground chicken, and topped with cheese

Storing, Freezing, and Reheating Crockpot Stuffed Peppers

After realizing how wonderful these peppers were (and deciding I needed to make another batch), I immediately wondered, “Can you freeze crockpot stuffed peppers?

YES! Thankfully, these crockpot stuffed peppers are not only delicious the day they’re cooked, but they’re also one of my favorite recipes to freeze and reheat.

  • To Store. Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. For the best results, cut the peppers into a few pieces first so that they warm evenly. Place leftovers in the oven in a baking dish cut side up, and warm at 350 degrees F for about 10 minutes. You can also gently reheat leftovers on a microwave-safe plate in the microwave until heated through.
  • To Freeze. Place cooked leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Crockpot Stuffed Peppers

Healthy crockpot stuffed peppers filled with quinoa and served in a baking dish

Recipe Adaptations

  • Vegetarian Crockpot Stuffed Peppers. Omit the meat; add an extra can of black beans. These Spinach Artichoke Quinoa Stuffed Bell Peppers are another vegetarian stuffed pepper favorite. Or try these Vegan Stuffed Peppers instead.
  • Low Carb Crockpot Stuffed Peppers. Swap cauliflower rice for the quinoa.
  • Gluten Free Stuffed Peppers No changes needed! These stuffed peppers are naturally gluten free.
  • Paleo Stuffed Peppers (this change also makes the recipe dairy free). Omit the cheese. Add additional chili powder (about 1 teaspoon extra) and cumin (about ½ teaspoon extra) to the meat to bump up the flavor.
  • To Make in the Instant Pot. Try this equally delicious Instant Pot Stuffed Peppers recipe.

Healthy crockpot stuffed peppers with quinoa, black beans, and ground chicken served in a baking dish

REPEAT (because I still can’t get over the ease/taste payoff we have at work here): This crockpot stuffed pepper filling takes less than five minutes to stir together, you can adapt it to almost any diet, and the final dish is so loaded with sassy Tex-Mex flavor that no one will believe you when you confess how easy these slow cooker stuffed are to make.

Enjoy these peppers tonight, eat the rest leftover tomorrow, then add this recipe to your 9-1-1 dinner file. It’s a regular for us, and I hope it will be for you too!

Recommended Tools to Make Crockpot Stuffed Peppers

Crockpot stuffed peppers in a slow cooker with a fork in one

Crockpot Stuffed Peppers

5 from 48 votes
These healthy crockpot stuffed peppers are one of the best easy slow cooker recipes! The delicious, hearty filling takes less than 10 minutes to prepare.

Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins

Servings: 6 –8 stuffed peppers

Ingredients
  

For the Peppers:

  • 6-8 large bell peppers any colors you like (I like red)
  • 1 pound ground chicken or turkey or lean ground beef
  • 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 or swap 3 cups COOKED brown rice or 3 cups raw cauliflower rice
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup shredded pepper jack cheese divided; for a milder flavor, swap Monterey jack or cheddar

For Serving:

  • Sliced avocado
  • Chopped fresh cilantro
  • Salsa
  • Sour cream or plain Greek yogurt
  • Freshly squeezed lime juice

Instructions
 

  • Slice the tops off of the bell peppers (cut as close to the top as you can so that you have max space for stuffing), then carefully remove the ribs and seeds so that you do not break the sides of the peppers. Set aside.
  • Place the ground chicken into a large bowl. Add the black beans, tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt, and 3/4 cup of the cheese. With a fork or your fingers, stir to combine. Spoon the filling into the hollowed-out centers of the peppers, filling them all the way to the top. (The number of peppers you need for all of the filling will vary depending upon the size of the peppers. I usually fill about 7.)
  • Pour 1/2 cup water into an empty 5-quart (or larger) slow cooker. Stand the peppers up on their bases in the water, arranging them so that they are evenly spread apart. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the peppers are tender. Remove the lid, sprinkle the peppers with the remaining 1/2 cup cheese, then cover the slow cooker again and let heat for a few additional minutes, until the cheese is melted. Serve hot with desired toppings.

Notes

  • TO STORE: Store cooked leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: For the best results, cut the peppers into a few pieces first so that they warm evenly. Place leftovers in the oven in a baking dish cut side up, and warm at 350 degrees F for about 10 minutes. You can also gently reheat leftovers on a microwave-safe plate in the microwave until heated through.
  • TO FREEZE: Place cooked leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • TO MAKE IN THE OVEN: These peppers can also be baked in the oven: Stand the peppers up in a pan, pour a little water in the bottom, and cover with aluminum foil. Bake for 40 to 50 minutes at 400 degrees F, until softened, hot, and cooked through.

Nutrition

Serving: 1stuffed pepper (of 6), without toppingsCalories: 355kcalCarbohydrates: 30gProtein: 27gFat: 15gSaturated Fat: 6gCholesterol: 86mgPotassium: 961mgFiber: 9gSugar: 7gVitamin A: 4379IUVitamin C: 155mgCalcium: 244mgIron: 4mg

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I originally shared this post back in 2014, then updated the post in 2017 with improved photos (then updated it AGAIN with more improved photos and recipe step by steps in 2019). The recipe has not changed and is still one of my favorites.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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124 Comments

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  1. I love stuffed bell peppers . . and love that this is made in the slow cooker!! definitely going to try this one! thanks, Erin! 

  2. I am SO impressed that you haven’t touched the AC! Even as a lady who is perfectly happy and content with a warm 78 degrees inside (I blame my year in Nicaragua with no AC!) I have caved and cranked the AC this summer. But AC or no AC, I am SO in love with the idea of meals that don’t require an oven or a stove right now. Other than the fact that these babies look INCREDIBLY DELICIOUS, I am sooooo in for any and every crockpot meal during the dog days of summer. Winner, winner stuffed pepper dinner :)

  3. Whattttt?? You haven’t turned on your AC? Jealous. Our AC is cranking at full speed pretty much non-stop at this time of year, and probably will be until the latter part of September. I’m sure you haven’t forgotten the unforgiving Kansas summers?? :) Even with air conditioning, I second guess turning the oven or stove on, but I’ve yet to break out the slow-cooker! These are just what the Kansas heat ordered…

  4. Wow, this recipe hits the jackpot – easy, tasty, healthy, and doesn’t even heat up the house! I’m super impressed that you haven’t turned on the AC. I caved in June, when my allergies got so bad that keeping the windows open simply wasn’t an option anymore!

  5. Mmmm I have this on my list of “must make” meals!  I think these stuff peppers will be perfect for the first pre-season football game (GO PACK GO!) I love stuffed peppers and even better that these are an easy set and go type of meal. 

  6. It’s been in the 90s here and I don’t know what I’d do without the AC! Although… my room has no vent in it and I tend to keep the door shut, so maybe I can imagine- it gets preeeetttyy hot! These stuffed peppers look amazing :)

  7. I am seriously impressed by your ability to keep the AC off this whole summer, as ours has been blasting at full force since basically June. That said, I’m still all about the slow cooker this season, and these stuffed peps are right up my alley!

  8. I love this! This is how I cook stuffed peppers in the oven, but using the slow cooker I can just put them in and then go about my day!

  9. Hi Erin,

    I love stuffed peppers and the crock pot so I cant wait to try this.  One question, you really put the ground chicken or turkey in the peppers raw??

  10. Totally obsessed with these! I have so many peppers coming out of my garden right now, I totally need to make these! Love that they’re made completely in the crock!

  11. this looks amazing! i too have held off turning on the AC at my place and my crockpot is on full time duty! 

    one questions- beans do not sit well with me, can i omit or will i need to sub something in? 

  12. I can’t fit all of the peppers in my crockpot. I put the extra in some cling wrap. Will the cooking process/timing be thrown off when I go to cook this one last pepper alone? Thanks!

    1. Elayne, you can also bake that pepper in the oven, which is the only way I tried baking one by itself. Put some water in the bottom of a small pan with the pepper, cover with foil, and bake for about 45 minutes at 400 degrees. I hope that gives you a quick and easy solution!

      1. Hi Erin, I am just trying this recipe now. I did 1/2 my cooked peppers in the crockpot and 1/2 in the oven. The peppers in the crockpot look beautiful, but the ones in the oven don’t look good. I’m assuming it’s because I didn’t realize they needed to be topped with foil (only noticed you say that in the comments) in order to cook the quinoa. Just a friendly reminder to please put it in the main directions too. :)

        Thank you so much for all of your wonderful recipes. We love them.

        Kimberly5 stars

        1. Hi Kimberley! I’m so happy to hear that you enjoyed this recipe! Thank you for your note about the directions! I’ve updated the directions to mention adding foil.

    1. Hi Katie! Honestly, I can’t say for certain since I’ve never tried the recipe this way. If you want to experiment with rice, I would suggest comparing the regular cooking time of your rice to that of quinoa (quinoa takes about 20 minutes ordinarily). If they are similar, my guess is that should be safe. I hope you enjoy the recipe!

  13. Hi there,

    I have extra meat/bean filling since my crockpot can only hold 4 peppers. Do you think it would turn out ok if I the rest in the oven like a “meatloaf”? How long and at what temperature would you recommend? Thanks!

    1. Hi Allison! This is an interesting and creative idea, but I just can’t say for certain since I’ve never tried the recipe this way. One thing that you could do is freeze the filling and save it for another time when you have more peppers. You’re welcome to try the meatloaf experiment, I just can’t say for certain as I’ve never done it myself. Another thing that you can do is bake the peppers in the oven, which I have actually done. Place them in a baking pan with a little bit of water, cover with foil, and bake for 45 minutes at 400 degrees. I hope that it’s at least a little helpful and that you enjoy the recipe!

    1. Absolutely! I would wrap each pepper individually in plastic wrap, then put them in an airtight container. Let thaw overnight in the refrigerator, and then reheat gently in the microwave. I hope you love the recipe!

  14. I would love to make this! Is the tomato can necessary or has anyone experimented with a replacement? That’s the only thing I don’t have in my house right now! I was debating add some pico de gallo and seeing how it goes to avoid a trip to the store? 

    1. Hi Ericka! The tomatoes are pretty important, because they add both liquid and flavor to the dish. If you don’t have fire roasted, regular diced tomatoes are just fine. The pico de gallo might work, but it’s not super liquidy, so you might consider adding a bit of water too. To be totally safe, I’d use the diced tomatoes, but if you do experiment with the pico, I’d love to hear how it goes!

    1. Hi Jessica! I’ve never tried this recipe with cabbage, but I do think it might become too soft and fall apart in the crockpot. You need a veggie that can hold up to a long cook time. You could try tomatoes—I’ve never made the recipe this way, so it would be an experiment, but that’s my best suggestion for a swap. If you do try a different veggie, I’d love to hear how it turns out!

  15. This recipe is absolutely amazing!! I added some cottage cheese. I have to say, these are the best stuffed peppers I’ve ever had – restaurant or homemade. Thank you! 5 stars

  16. Love this recipe! One question, do I need to cook to quinoa before I add it to the mixture? Or does it cook on the Crock-Pot?5 stars

  17. Loved these! We substituted 1/2 ground beef 1/2 spicy italian sausage for the meat and used red quinoa. I’ll have to remember to rinse the quinoa next time. I was a little worried that the quinoa wouldn’t cook through all the way, but it was perfect! Cooked on low for about 7 hours overnight and served with salsa and greek yogurt in place of sour cream. Will be eating these with avocados later tonight.5 stars

    1. Heidi, I am so happy to hear this! Thanks so much for trying the recipe, and taking time to leave this kind review. Enjoy the leftovers!

  18. Any suggestions for how to best make this recipe without the cheese? Though I love cheese, family members are lactose intolerant. Thoughts on if these will fall apart (esp re: quinoa) without the cheese or if there is any other ingredient one could add so these aren’t bland without it???

    Thanks.

    1. Hi Alexa! I think that you would be safe to omit the cheese. You can also try vegan shredded cheese, such as Go Veggie brand. I’ve had it before, and while it’s not the real thing, it’s not bad either. I hope you enjoy the recipe!

  19. We loved this recipe! I did find that it was a little lacking in salt in my first batch – so I increased this in my second (maybe b/c my tomatoes were unsalted?). I also threw in 1/2 a can of corn. Next time, I’ll add in some onions as well. Oh and I made a couple without cheese (since I eat totally dairy free) and it didn’t fall apart at all and was still delicious. It’s a keeper recipe for sure – and SO easy to make. THANK YOU!5 stars

    1. I am so happy to hear this Patty! Thanks so much for trying the recipe and leaving this lovely review. Great to know about the cheese as well!

  20. You are my crock pot queen! I can’t wait to make this. Saves me from turning on the stove or oven! And love stuffed peppers!

  21. I have not been a fan of stuffed peppers for years (I grew up on a Hungarian version of them), but this version sounds like it would be well worth making.  I like the fact you only have to mix all the ingredients together and stuff them into the peppers.  My mother always did these with green bell peppers, but I would choose red, yellow and/or orange, which to my mind would make them more interesting.  At least visually.

    1. That’s what I like about this recipe too—the prep is pretty easy! I hope you do enjoy these if you decide to give them a try, Susan!

  22. I really like the sound of this recipe but will be making it vegetarian. Could I replace the extra can of black beans or kidney/pinto beans with lentils to give more variety?

  23. Thanks for sharing this recipe! I LOVE stuffed peppers, especially as our pepper harvest in the garden happens at all once, they are a great way to not let them go to waste.  I’m excited to give this recipe a go, several years ago I tried my hand at using quinoa. It was NOT a success. And my husband swore off ever making it again. I feel like this could be the recipe to get us to give quinoa a second-chance. Do you have any tips for cooking quinoa properly? I’d love to hear any advice you might have on this!

    1. Hi! I’m so glad you’re wanting to give this recipe a go! I don’t have any special tips for quinoa—I like using Bob’s Red Mill brand, and many people have found that they like quinoa better if they rinse it and drain before cooking it. After that, just follow the instructions on the packet and you should be fine!

    1. Hi John! Honestly, I can’t say for certain since I’ve never tried the recipe this way. If you want to experiment with rice, I would suggest comparing the regular cooking time of your rice to that of quinoa (quinoa takes about 20 minutes ordinarily). If they are similar, my guess is that should be safe. I hope you enjoy the recipe!

  24. I’ve wanted to try stuffed peppers for a long time and finally did it on Friday. These came out really well!

    I had 3 lbs ground turkey so I scaled it up and split it in half. 1.5 lbs worth of filling made 10 medium to large sized stuffed peppers; the rest of the filling went in the freezer. Assembly took me more like 30-40 minutes, but not at all unreasonable for 20 servings worth of filling and 10 full bell peppers.

    Since they wouldn’t all fit in the crockpot, I tried both cooking methods and both went well. I fell asleep and left the ones in the oven in a bit too long. They emerged slightly blackened on top; they still tasted great. The ones that came out of the crockpot after three hours on high were perfect. My husband and I ate them Friday night, put the rest in the fridge and pulled them out again for dinner with our kids and my brother’s family tonight. We reheated them in a casserole dish with just a teeny bit of water at the bottom at 350 for 25-30 min. I did not cut them up because I was afraid of the mess. I was skeptical how well they’d survive saving and reheating but if anything they were better the second night!

    To top it all off, our extremely picky five-year-old who complains about dinner almost every night finished his nightly prayer with “and thank you for the stuffed peppers and the cake.” The three-year-old followed with, “thank you for the ‘squished’ peppers…”  Happy Mommy!!! (I topped the kids’ peppers with mozarella instead of pepper jack, but there was pepper jack in the filling and no one complained.)

    I’m so happy I have another batch of filling in the freezer! This one is absolutely going into our regular rotation.5 stars

    1. HOORAY Rebekah, I’m so happy to hear this recipe was a hit with your whole family! Thank you so much for these detailed notes about your prep and experience with reheating! It will be so helpful for other readers as well. I so appreciate your taking the time to leave this awesome review!

  25. I have made this recipe at least ten times. It’s my go-to favorite! I like the red bell peppers and ground turkey better. I put chicken stock in the bottom of the slow cooker and add two tablespoons to the mixture. Other than that, I follow your recipe exactly!5 stars

    1. Mary, thanks so much for taking the time to leave your tweaks and feedback! I’m so happy to hear this recipe is a favorite!

    1. Julia, I’m so glad you enjoyed the recipe, and I’m happy to have you as a reader! Thanks so much for taking the time to leave this wonderful review!

  26. I only had 3 peppers and read that I could freeze the extra filling to use another time. Could you please tell me your recommendation for thawing the filling for next time? 

    1. Hi Veronica, I would thaw the filling overnight in the fridge. You can reheat it gently in the microwave if it’s not quite scoopable after that.

  27. This came out very tasty, and was so easy to prepare! I don’t know if my 6 qt slow cooker is small, or my grocery store’s peppers are big, but I could only fit five… so they were EXTRA stuffed. :D My roommate also thought they were great!5 stars

  28. I am going to try this recipe tomorrow! One quick question, I am gone at work for 7.5 hours during the day, do you think cooking on low for 7.5 instead 6 would work?

    1. Alison, the peppers may be extra soft (at 6 hours, they still have a bit of pleasant firmness to them), but if that doesn’t bother you, I wouldn’t worry about it. I hope you love the recipe!

  29. Hi. Do you have any instant pot modifications for the recipe? Do you think it’s possible in the instant pot? Thank you!

    1. Hi Kristin! I definitely think this recipe would be possible to make in an Instant Pot but I have not tried it this way. Please let me know if you do and how it goes – hope you enjoy! :)

  30. Have you ever tried assembling these and feeezing them to pop in the slow cooker another time? Im searching for recipes for a meal prep party I’m hosting and I’d love to try your stuffed peppers. Just want them to be preassembled, ready to thaw and drop in slow cooker….thanks!

    1. Kerri, I haven’t! One way you could experiment though would be to cook the peppers all the way through as directed, cool and freeze them, then the night before the party, let them thaw overnight in the refrigerator. Before the party, arrange them in a baking dish so that they are standing up, then pop them into the oven to reheat. I hope that helps!

  31. Those stuffed peppers look amazing. I am a huge stuffed peppers fan. Thanks for the shout-out for my Low-Carb Stuffed Peppers Soup!

  32. WOW!  This recipe was easy, healthy and delicious!  I will absolutely make this again sometime soon.  Thank you for sharing!5 stars

  33. My quinoa didn’t looked like it was cooked after 50 minutes in a 400 degree oven. I even covered the pan with foil hoping more steam would help with the cooking process. I just added some tomato sauce on top of them, recovered them, and am giving them another 30 minutes,Fingers crossed.

  34. I love  this recipe, but it looks like something went wrong on the website with step 4 and I’m unable to see the cooking instructions.  Is it 4 hours on high?  Thanks!5 stars

    1. Julie, that is SO ODD. Step 4 was an extra line of code. The cook time is in Step 3: 3 hours on high. Thanks for drawing this to my attention! It should be fixed once you clear your browser cache.

      1. I figured that out after I sent in this comment… just in time to get these started for tonight’s dinner :).  Thank you!

  35. This recipe was absolutely delicious! It was also very easy to make.  I’ll be making this on a regular basis!! 5 stars

  36. I accidentally gave this recipe 4 stars when I posted my comment.. I meant to give it a 5 but don’t know how to change it  ?
    Also, I added a cup of chopped onion the last time I made it & it was even better than the first batch! 5 stars

    1. Hi Eileen! Yes, you’ll mix all the ingredients for the filling together and add them to the peppers. No need to brown the meat before. I hope you love the recipe if you try it!

  37. I have made this a couple times in the crock pot and it is awesome! I recently got an Instant Pot so I am interested in making things in it. Today I was reading posts from the Instant Pot group on Facebook and someone posted they had made stuffed peppers (they used ground beef instead of chicken but no mention of quinoa) and it turned out great so I am going to try this in the IP. What the person on Facebook did was put a cup of water in the IP, put the trivet in the IP and place the stuffed peppers on the trivet (they did not precook any of the ingredients), and pressure cooked for 20 minutes with a natural pressure release.

    I am going to give it a shot! I’ll post again after trying it to let everyone know how it went!5 stars

        1. Hi Ashley! While I haven’t tried this recipe in the Instant Pot, another reader has reported success with it. If you decide to experiment, I’d love to hear how it goes!

    1. Thank you for your kind words, Cin! I haven’t tried farro in this recipe, but I suspect it would work fine. If you decide to experiment, I’d love to hear how it goes!

  38. I made these tonight and they were delicious! I topped them with sour cream and salsa and crunched up a few tortilla chips to sprinkle on top. Excellent flavor and super easy. Thank you!5 stars

    1. Hi Barbara! No need to brown the meat first. You can mix the raw ground beef with all the other filling ingredients. I hope this helps!

  39. Absolutely love your recipes! Dinner is going to be much more interesting in our home from now on. Thank you!
    Connie H5 stars

  40. UNBELIEVABLY DELICIOUS and shamefully easy! I didn’t have ground chicken but had some leftover rotisserie chicken which I chopped and used instead. My husband and I just couldn’t get over how perfectly seasoned they were. Keep wanting to try one of your other stuffed pepper recipes but can’t seem to stop making THIS recipe. Making it again tonight!5 stars

  41. My husband is a hunter, so I have a freezer packed full of ground venison. I’ve made this recipe with ground chicken before and loved it so much, but LET ME TELL YOU, venison-stuffed peppers is the way to go! So delicious and my husband and in-laws both loved them. Feeding people is my love language, so it made me so happy to feed them this recipe with my husband’s kill. Thanks for such a great recipe. Can’t wait to try more of your recipes with venison! ❤️ 5 stars

  42. I will never make Stuffed Bell Peppers any other way, ever again. Thank you so much for this recipe. I did everything according to the recipe, except I did not have black beans. So I substituted a drained can of chickpeas. Oh, and I seasoned with a little Tony Chacere’s as well, which is required for everything here in Louisiana, LOL! My Crock-Pot held seven bell peppers fresh from my garden. We ate one each, two days in a row, my husband and I period and then I was able to freeze the rest.

    Anyone who is on the edge of liking or disliking stuffed peppers should try this easy recipe. It is divine!5 stars