Crockpot Stuffed Bell Peppers with Quinoa

These Crockpot Stuffed Bell Peppers with Quinoa are a nutritious, flavorful one-pot meal filled with protein-packed quinoa, savory beef, and vibrant spices. Perfect for busy days, they’re easy to prep, wholesome, and bursting with color and taste, making dinner both healthy and delicious.

Why You’ll Love This Recipe

Crockpot Stuffed Bell Peppers with Quinoa are a fantastic choice for anyone seeking a healthy, hearty meal with minimal effort. The slow cooker simplifies preparation, allowing the flavors of tender bell peppers, seasoned ground beef, and nutty quinoa to meld beautifully. This dish is perfect for families, meal preppers, or those looking to eat cleaner without sacrificing taste. It’s customizable, gluten-free, and packed with nutrients, offering a balanced meal that’s as visually appealing as it is delicious. Whether you’re hosting a dinner or planning a weeknight meal, these stuffed peppers deliver comfort and satisfaction with every bite.

Recipe Tips and Tricks

• Choose Firm Peppers: Select bell peppers with flat bottoms to stand upright in the crockpot.
• Rinse Quinoa: Rinse quinoa thoroughly to remove its bitter coating for a better taste.
• Don’t Overstuff: Fill peppers loosely to allow quinoa to expand without splitting the peppers.
• Add Liquid: Pour a little water or broth into the crockpot base to prevent sticking.
• Check Doneness: Ensure quinoa is fully cooked by testing its texture before serving.
• Use a Liner: A crockpot liner makes cleanup easier, especially with cheesy toppings.
• Season Generously: Taste the filling before stuffing to adjust spices as needed.
• Cheese Timing: Add cheese in the last 15 minutes to melt without overcooking.
• Cut Evenly: Trim pepper tops evenly for a polished presentation and easier eating.
• Rest Before Serving: Let peppers sit for 5 minutes after cooking for easier slicing.

Yield: 6 Servings

Crockpot Stuffed Bell Peppers with Quinoa

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Crockpot Stuffed Bell Peppers with Quinoa are a healthy, flavorful one-pot meal with savory beef and vibrant spices.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

• ½ cup water (for crockpot base)
• ½ tsp smoked paprika
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 1 cup quinoa, rinsed
• 1 cup shredded cheddar cheese, divided
• 1 lb lean ground beef
• 1 small onion, finely chopped
• 1 tsp chili powder
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 6 large bell peppers (red, yellow, or green), tops removed and seeded
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Prep the Peppers: Slice tops off bell peppers and remove seeds. Ensure they stand upright; trim bottoms slightly if needed.
2. Cook the Beef: In a skillet, brown ground beef over medium heat for 5-7 minutes, breaking it apart. Drain excess fat.
3. Sauté Aromatics: Add onion and garlic to the skillet. Cook for 2-3 minutes until softened and fragrant, stirring often.
4. Mix the Filling: In a large bowl, combine cooked beef, rinsed quinoa, drained tomatoes, black beans, cumin, chili powder, paprika, salt, and pepper.
5. Add Broth: Stir in chicken broth to the filling mixture to keep it moist during cooking. Taste and adjust seasoning.
6. Stuff the Peppers: Gently fill each pepper with the quinoa mixture, leaving a little room for expansion. Don’t pack too tightly.
7. Set Up Crockpot: Pour 1/2 cup water into the crockpot base. Arrange stuffed peppers upright in the crockpot.
8. Cook the Peppers: Cover and cook on high for 4 hours or low for 6-8 hours, until peppers are tender.
9. Add Cheese: Sprinkle half the cheese over peppers in the last 15 minutes of cooking. Reserve the rest for serving.
10. Serve and Enjoy: Carefully remove peppers, garnish with cilantro and extra cheese, and serve hot with your favorite side!

Notes

• Ensure peppers are not overfilled to prevent splitting during cooking.
• If quinoa isn’t fully cooked, add 15-30 minutes to the cook time.
• Use a meat thermometer to confirm beef is cooked to 160°F.
• For softer peppers, extend cooking time by 30 minutes on low.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 377Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 86mgSodium 306mgCarbohydrates 25gFiber 6gSugar 5gProtein 32g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Bell Peppers: Use a mix of red, yellow, or green peppers for color; ensure they’re large enough to stuff.
• Quinoa: This protein-rich grain adds nutty flavor and texture; rinse well to avoid bitterness.
• Ground Beef: Lean ground beef (85/15) works best; drain excess fat after browning.
• Diced Tomatoes: Canned diced tomatoes add moisture and tang; fire-roasted varieties deepen flavor.
• Onion and Garlic: Freshly chopped onion and minced garlic provide a savory foundation.
• Cheese: Shredded cheddar or Monterey Jack melts beautifully; use fresh shreds for best results.
• Spices: Cumin, chili powder, and paprika create a warm, smoky profile; adjust for heat preference.
• Chicken Broth: Low-sodium broth keeps the quinoa moist without overpowering saltiness.
• Black Beans: Canned black beans add heartiness; rinse to reduce sodium.
• Cilantro: Fresh cilantro as a garnish adds brightness; parsley is a good substitute.

Variations and Substitutions

• Protein Swap: Use ground turkey, chicken, or plant-based meat for a lighter or vegetarian option.
• Grain Alternatives: Swap quinoa for rice or farro, adjusting liquid and cook time as needed.
• Vegetarian Version: Omit beef, double beans, or add lentils for a meat-free dish.
• Spicy Kick: Add diced jalapeños or cayenne pepper for extra heat.
• Cheese Options: Try mozzarella or pepper jack for different flavor profiles.
• Veggie Boost: Mix in corn, zucchini, or mushrooms for added nutrition and texture.
• Low-Carb Option: Replace quinoa with cauliflower rice and reduce cooking time slightly.
• Tomato Variations: Use fresh tomatoes or salsa for a different flavor twist.
• Dairy-Free: Skip cheese or use a vegan alternative for dietary needs.
• Herb Swap: Replace cilantro with basil or green onions for a fresh finish.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave or oven.
• Freezer: Freeze cooked peppers individually wrapped for up to 3 months; thaw before reheating.
• Reheating: Warm in the oven at 350°F for 15 minutes or microwave with a splash of broth.
• Meal Prep: Store in portioned containers for quick lunches; pair with a side salad.

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