Simple Vegetarian Stuffed Peppers

Colorful bell peppers are generously stuffed with a hearty mix of fluffy quinoa, protein-rich black beans, sweet corn, diced tomatoes, and warm Mexican-inspired spices, then slow-cooked until tender. This wholesome, vegetarian dish delivers bold flavors with minimal prep—ideal for healthy weeknight dinners or meal prep that feels comforting and nourishing.

Why You’ll Love This recipe

You’ll adore this recipe because it’s incredibly hands-off: just stuff the peppers, pop them in the crockpot, and let the slow cooker do all the work while your home fills with enticing aromas—no constant stirring or oven babysitting required.

It’s genuinely healthy, packed with fiber from beans and quinoa, plant-based protein, vitamins from vibrant bell peppers, and low in processed ingredients, making it a guilt-free choice that supports balanced eating. The flavors are bold yet balanced—think zesty enchilada-style spices mingling with natural sweetness from corn and tomatoes—creating a satisfying, restaurant-quality taste without the fuss or calories.

Plus, it’s naturally gluten-free (if using appropriate grains), customizable for picky eaters or dietary tweaks, and yields beautiful, Instagram-worthy results that make weeknight meals feel special. Cleanup is a breeze too, since everything cooks in one pot!

Yield: 6 stuffed peppers

Simple Vegetarian Stuffed Peppers

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Easy crockpot vegetarian stuffed peppers with quinoa, black beans, and spices—healthy, flavorful, and hands-off!

Prep Time 15 minutes

Cook Time 5 hours

Additional Time 10 minutes

Total Time 5 hours 25 minutes

Ingredients

• 6 large bell peppers (any color mix), tops cut off and seeds/ribs removed
• 1 cup uncooked quinoa, rinsed well
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 cup frozen or canned corn, drained
• 1 cup enchilada sauce or salsa (divided)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste
• 1 cup shredded cheddar or pepper jack cheese (optional, for topping)
• Fresh cilantro, chopped green onions, lime wedges, avocado slices for garnish

Instructions

1. Get your peppers ready for their big moment — Wash the bell peppers, slice off the tops carefully (save them if you like to chop and add to filling), and remove the seeds and white ribs inside so they're nice and hollow. Stand them upright in your crockpot like little colorful cups waiting to be filled.
2. Mix up the magical filling — In a big bowl, combine the rinsed quinoa, drained black beans, corn, undrained diced tomatoes, half the enchilada sauce (or salsa), all the spices (cumin, chili powder, garlic powder, onion powder), and a good pinch of salt and pepper. Stir everything together until it's evenly coated and smelling amazing—taste and tweak the seasoning!
3. Stuff those beauties generously — Spoon the filling into each pepper, packing it in firmly but not overstuffing (leave a little room at the top for expansion during cooking). If you have extra filling, just tuck it around the peppers in the crockpot.
4. Add a saucy hug — Pour the remaining enchilada sauce or salsa over and around the stuffed peppers for extra moisture and flavor as they cook.
5. Set it and forget it — Cover your slow cooker and cook on low for 5-6 hours or on high for 2-3 hours, until the peppers are fork-tender and the quinoa is perfectly cooked (it should be fluffy, not crunchy).
6. Cheese it up if you want — In the last 20-30 minutes, sprinkle shredded cheese on top of each pepper, replace the lid, and let it melt into gooey perfection.
7. Rest and admire — Once done, turn off the slow cooker and let the peppers sit for 5-10 minutes—they'll be steaming hot and flavors will settle beautifully.
8. Garnish like a pro — Top each pepper with fresh chopped cilantro, sliced green onions, a squeeze of lime, and creamy avocado slices for that fresh contrast.
9. Serve with love — Plate them up straight from the crockpot—pair with a side salad, tortilla chips, or just enjoy as is for a complete, satisfying meal.
10. Savor every bite — Dig in and enjoy how something so simple can taste this incredible—healthy comfort food at its best!

Notes

• No need to pre-cook the quinoa—the slow cooker handles it perfectly with the moisture from tomatoes and sauce.
• If peppers release a lot of liquid, carefully drain excess before serving to keep things from getting watery.
• This recipe is naturally vegan without cheese; add dairy-free cheese for vegan version.
• Nutrition highlight: High in fiber, protein, and vitamins—great for weight management and energy!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 342Total Fat 15gSaturated Fat 8gUnsaturated Fat 7gCholesterol 37mgSodium 678mgCarbohydrates 39gFiber 8gSugar 10gProtein 18g

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

Recipe Tips and Tricks

• Choose bell peppers that are large and sturdy with flat bottoms so they stand upright easily in the crockpot without tipping.
• Rinse quinoa thoroughly before using to remove any bitterness from its natural coating.
• For extra tenderness, add a splash (about ¼ cup) of water or broth to the bottom of the slow cooker to create steam.
• If your peppers are very large, you may need to layer them slightly—place a few in first, then add the rest on top.
• Taste the filling before stuffing and adjust spices; slow cooking mellows flavors, so don’t be shy with cumin or chili powder.
• For a cheesy finish without dairy overload, sprinkle cheese in the last 30 minutes of cooking on high.
• Use a 6-quart or larger slow cooker for best results with 6 peppers.
• Prep the night before by stuffing and refrigerating, then just cook the next day for even easier mornings.

Ingredients Notes

Bell peppers form the colorful, nutrient-dense vessel—opt for a mix of red, yellow, orange, and green for visual appeal and varying sweetness levels; red are sweetest and richest in vitamin C. Quinoa acts as a fluffy, protein-packed base (higher in complete protein than rice), but cooked brown rice works if preferred for a more traditional texture.

Black beans provide hearty plant-based protein and fiber to keep you full longer—always rinse and drain canned ones to reduce sodium. Corn adds natural sweetness and crunch, while fire-roasted diced tomatoes bring smoky depth and moisture without extra liquid. Spices like cumin, chili powder, garlic powder, and onion powder infuse Mexican flair that’s warm and inviting.

A bit of enchilada sauce or salsa ties everything together with tangy richness. Optional cheese (cheddar or pepper jack) melts beautifully for creaminess, but it’s easy to omit for a fully vegan version. Fresh cilantro or green onions as garnish add brightness and freshness right before serving.

Variations and Substitutions

Make it fully vegan by skipping cheese or using a plant-based alternative that melts well. Swap quinoa for brown rice, white rice, or even cauliflower rice for a lower-carb option (adjust liquid if needed, as quinoa absorbs more). Use pinto beans, kidney beans, or lentils instead of black beans for different textures and flavors.

For a Mediterranean twist, replace Mexican spices with oregano, basil, and feta (or vegan feta), and add chopped olives or spinach. Add extra veggies like diced zucchini, mushrooms, or carrots to the filling for more volume and nutrition. If you want heat, stir in diced jalapeños, chipotle powder, or hot sauce.

For a cheesier version, mix in cream cheese or top with mozzarella. Turn it Italian-style with marinara sauce instead of enchilada, plus Italian seasoning and parmesan. For gluten-free assurance, double-check labels on canned goods and spices.

Storage Options

Refrigerate leftovers in an airtight container for up to 4-5 days. Reheat individual portions in the microwave (2-3 minutes) or in a covered dish in the oven at 350°F for 15-20 minutes until warmed through. Freeze cooked stuffed peppers (cooled completely) wrapped individually in foil or in freezer bags for up to 3 months. Thaw overnight in the fridge and reheat as above. The filling freezes well separately if peppers get mushy.

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