Mexican spiced slow cooker stuffed peppers
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Crock Pot Stuffed Peppers with Quinoa and Black Beans

Yield: 6 –8 stuffed peppers
Prep Time:
15 mins
An easy, healthy recipe for crock pot stuffed peppers with quinoa, chicken, and black beans. Less than 15 minutes of prep, freezer friendly, and gluten free!


For the Peppers:

  • 6-8 large bell peppers — any colors you like (our favorite were red)
  • 1 pound ground chicken — or turkey, I used chicken
  • 1 can reduced-sodium black beans — (14 ounces), rinsed and drained
  • 1 can fire-roasted diced tomatoes — (with juices, 14 ounces)
  • 1 cup uncooked quinoa
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup shredded pepper jack — Monterey jack, cheddar, or similar cheese, divided (I used pepper jack)

For Serving:

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


  1. 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.
  2. 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 the peppers all the way to the top. (The number of peppers you need to use all of the filling will vary depending upon the size of the peppers. I usually end up with about 7.)
  3. 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 the peppers 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.

Recipe Notes

  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave or oven. For easiest reheating, cut the peppers into a few pieces first so that they warm evenly.
  • These peppers can also be baked in the oven: Stand the peppers up in a pan and pour a little water in the bottom. Bake for 40 to 50 minutes at 400 degrees F, until softened, hot, and cooked through.
Course: Main Course
Cuisine: American
Keyword: Crock Pot Stuffed Peppers with Quinoa and Black Beans, Healthy Crock Pot Recipe

Nutrition Information

Amount per serving (1 stuffed pepper (of 8), without toppings) — Calories: 264, Fat: 8g, Saturated Fat: 2g, Cholesterol: 43mg, Sodium: 434mg, Carbohydrates: 32g, Fiber: 7g, Sugar: 5g, Protein: 18g

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