When the days grow shorter and the air turns crisp, I find myself drawn to the comforting embrace of my slow cooker. That’s when I realized how effortless it can be to whip up a delicious meal that feels extravagant yet is incredibly simple. Enter my Easy Crockpot Stuffed Peppers—a colorful and nutritious dish that delivers a burst of Tex-Mex flavors.
With less than 10 minutes spent on prep, these stuffed peppers quickly transform into a satisfying meal that caters to every palate. Whether you’re craving a meaty bite with ground chicken or turkey, or prefer a hearty vegetarian option packed with quinoa and beans, the possibilities are endless. As the aroma wafts through the house, it’ll feel like a fiesta! Not only are these peppers a crowd-pleaser, but they’re also a wholesome solution for busy weeknights. Ready to dive in? Let’s get cooking!
Why are Crockpot Stuffed Peppers a Must-Try?
Simplicity at its finest: With just 10 minutes of prep, you’ll have a delicious meal ready and waiting.
Flavorful Filling: The mix of spices, beans, and cheese creates an irresistible taste that will have everyone coming back for more.
Healthy Options: Make it gluten-free or vegetarian—this recipe adapts to fit any dietary needs.
Effortless Cleanup: Cooking in your slow cooker means less mess and easier cleanup—just set it and forget it!
Crowd-Pleaser: These stuffed peppers are perfect for family dinners or gatherings, ensuring smiles all around.
Elevate your weeknight meals by exploring more options like these delightful vegetarian stuffed peppers!
Crockpot Stuffed Peppers Ingredients
• Get ready to create a satisfying dish with these essential ingredients!
For the Peppers
- Large Bell Peppers – Choose any color for a vibrant dish that serves as the perfect vessel for the filling.
For the Filling
- Ground Chicken (or Turkey/Lean Ground Beef) – This protein provides substance and flavor; swap with plant-based meat for a vegetarian option.
- Reduced-Sodium Black Beans (14 oz) – Adds fiber and richness to the mix; don’t forget to rinse before using!
- Fire-Roasted Diced Tomatoes (14 oz) – Infuses moisture and zesty flavor; canned low-sodium varieties work best.
- Uncooked Quinoa (1 cup) – A nutritious gluten-free grain that cooks perfectly in the slow cooker; can substitute with pre-cooked brown rice or cauliflower rice (3 cups).
- Chili Powder (2 tsp) – Adds a kick of heat and flavor; feel free to adjust based on your spice tolerance.
- Cumin (1 tsp) – Provides a warm, earthy note; omit for a milder taste if desired.
- Garlic Powder (1 tsp) – Enhances savoriness; fresh minced garlic (1-2 cloves) can be used as well for extra depth.
- Kosher Salt (½ tsp) – Balances all the flavors; adjust according to your taste preferences.
- Shredded Pepper Jack Cheese (1¼ cups) – Melts beautifully over the top for a rich finish; swap with Monterey Jack or cheddar for a milder option.
Optional Toppings
- Avocado Slices – Creamy and delicious, they add great texture.
- Chopped Fresh Cilantro – Brightens the dish and adds freshness.
- Salsa – A flavor explosion that complements the stuffed peppers perfectly.
- Greek Yogurt – Provides a creamy contrast; a healthier alternative to sour cream.
Get ready to savor these Crockpot Stuffed Peppers packed with flavor and nutrients—your family will thank you!
How to Make Crockpot Stuffed Peppers
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Prepare the Filling: In a large bowl, combine ground chicken, black beans, diced tomatoes, quinoa, chili powder, cumin, garlic powder, salt, and 3/4 cup of cheese. Mix gently until everything is well incorporated—your filling should be vibrant and chunky!
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Stuff the Peppers: Take those beautiful bell peppers and carefully spoon in the filling. Pack them generously, but leave a little room at the top, as the mixture may expand during cooking.
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Set Up Slow Cooker: Pour 1/2 cup of water into a 5-quart or larger slow cooker. Stand the stuffed peppers upright in the water, spacing them evenly so they have room to cook and get tender.
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Cook: Cover the slow cooker with a lid and set it to LOW for 6 hours or HIGH for 3 hours. You want the peppers to be tender and the filling to be cooked through.
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Add Cheese: After cooking, remove the lid and sprinkle the remaining cheese on top of the peppers. Close the lid again and let it sit for about 5 minutes until the cheese melts into a gooey delicious layer.
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Serve: Carefully remove the peppers from the slow cooker and place them on a serving platter. Add your favorite toppings like avocado, cilantro, and salsa for an extra touch of goodness!
Optional: Garnish with a squeeze of lime for a refreshing burst of brightness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Crockpot Stuffed Peppers
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Room Temperature: Allow cooked stuffed peppers to cool completely before storing; however, they should not remain at room temperature for more than 2 hours to avoid any food safety issues.
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Fridge: Store leftover Crockpot Stuffed Peppers in an airtight container for up to 3 days. Reheat in the microwave or oven until heated through, adding a splash of water if needed to maintain moisture.
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Freezer: For longer storage, freeze the stuffed peppers in a freezer-safe container or wrap them tightly in plastic wrap and foil. They can last up to 3 months in the freezer, making them a wonderful make-ahead meal.
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Reheating: To reheat frozen peppers, thaw them in the fridge overnight and then bake at 350°F (175°C) until heated through, about 20-25 minutes.
What to Serve with Crockpot Stuffed Peppers?
As the delightful aroma of your slow-cooked peppers fills the home, it’s time to think about what delicious sides can elevate this meal even further.
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Cilantro Lime Rice: This fragrant side dish adds a zesty kick, balancing the rich flavors of the stuffed peppers. It’s a perfect pairing that’s light yet satisfying.
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Guacamole: Homemade or store-bought, the creamy texture and fresh taste of guacamole brings a touch of indulgence that complements the peppers beautifully.
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Corn Salad: Bright and refreshing, a corn salad bursting with juicy tomatoes and crunchy bell peppers adds a delightful crunch to your meal.
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Garlic Breadsticks: Soft, warm breadsticks brushed with garlic butter are ideal for soaking up any leftover sauce and adding a comforting touch to your dinner.
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Mixed Green Salad: A crisp salad with tangy vinaigrette gives a fresh contrast to the hearty stuffed peppers, creating a balanced dining experience.
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Margaritas: For a fun twist, pair your meal with refreshing margaritas—perfect for a celebratory vibe while savoring those flavors of Tex-Mex.
Each of these sides can turn your stuffed pepper dish into a vibrant feast, sure to tantalize your taste buds and warm your heart!
Expert Tips for Crockpot Stuffed Peppers
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Even Pepper Size: Ensure your bell peppers are approximately the same size so they cook evenly and are tender all around.
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Beans Wisdom: Don’t skip rinsing your black beans! This removes excess sodium and improves the dish’s flavor.
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Cheese Choice: For a milder taste, opt for Monterey Jack instead of spicy Pepper Jack cheese in your Crockpot Stuffed Peppers.
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Cooker Calibration: Each slow cooker is unique; check the cooking time periodically to avoid overcooking or undercooking.
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Flexible Filling: Feel free to experiment! Add extra veggies or switch up the spices to customize your filling to your family’s taste.
Crockpot Stuffed Peppers Variations
Feel free to have fun customizing your dish with these exciting twists on classic stuffed peppers!
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Mexican Twist: Swap ground meat for chorizo, adding a spicy kick and bold flavor. Top with avocado and lime for a refreshing burst!
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Italian Style: Mix in Italian sausage and add diced zucchini or spinach to the filling. Finish with marinara sauce and mozzarella on top.
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Vegetarian Delight: Substitute ground meat with a blend of black beans, corn, and quinoa for an extra protein boost while keeping it plant-based.
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Spice It Up: Incorporate chopped jalapeños or a splash of hot sauce into the filling. This adds heat without compromising flavor.
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Cheesy Variation: Try mixing different cheese types like feta or goat cheese into the filling for a creamy and tangy profile that elevates the dish.
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Herb Infusion: Add fresh herbs like oregano or basil to the mix. A hint of fresh parsley as a garnish brings a beautiful color contrast!
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Curry Flavor Bomb: Incorporate curry powder and coconut milk into the filling; serve with yogurt for a unique twist reminiscent of Indian flavors.
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Cauliflower Rice: For a low-carb option, replace quinoa with cauliflower rice. It absorbs flavors beautifully and keeps dinner light and nutritious.
These variations will not only tantalize your taste buds but also keep your meal exciting and fresh every time!
Make Ahead Options
These Crockpot Stuffed Peppers are ideal for meal prep, allowing you to save precious time on busy nights! You can prepare the filling (ground chicken, black beans, diced tomatoes, quinoa, and spices) and store it in the refrigerator for up to 3 days. Just keep it in an airtight container to maintain freshness and prevent any browning. When you’re ready to cook, simply stuff the combination into the bell peppers and place them in the slow cooker with water. Cook on LOW for 6 hours or HIGH for 3 hours. This way, you have a delicious meal ready whenever you need it!
Crockpot Stuffed Peppers Recipe FAQs
What type of bell peppers should I use for crockpot stuffed peppers?
Absolutely! You can use any color of large bell peppers—red, yellow, green, or even orange. Each variety has its unique sweetness and flavor profile, so feel free to mix and match for a vibrant plate!
How should I store leftovers of my crockpot stuffed peppers?
Great question! After the peppers have cooled completely, transfer them to an airtight container. They can be stored in the fridge for up to 3 days. I often reheat them in the microwave or oven, adding a splash of water to keep them moist.
Can I freeze stuffed peppers, and if so, how?
Yes, you can! First, allow your crockpot stuffed peppers to cool down entirely. Then, either place them in a freezer-safe container or wrap them tightly in plastic wrap and foil. They will keep well for up to 3 months in the freezer. When you’re ready to enjoy them, just thaw them in the fridge overnight and bake at 350°F (175°C) for about 20-25 minutes.
What should I do if my peppers are undercooked?
If you find your peppers are a bit firmer than you’d like after cooking, fear not! Simply place the lid back on your slow cooker and cook them on HIGH for an additional 30 minutes. This extra time will help steam them to that perfect tender texture we all love.
Are there any dietary considerations I should keep in mind with this recipe?
Definitely! If you or your family members have dietary restrictions, you can easily customize the filling. Opt for plant-based meat substitutes for a vegetarian option, or use gluten-free grains like quinoa to keep it gluten-free. Always check any canned items, like diced tomatoes and beans, for allergens!
How can I tell when my crockpot stuffed peppers are done cooking?
You’ll know your peppers are done when they are tender to the fork and the filling is fully cooked. If you’re unsure, a quick temperature check—reaching at least 165°F (75°C) internally—will confirm they’re safe to eat. Enjoy your flavorful journey!
Savory Crockpot Stuffed Peppers for Effortless Family Meals
Ingredients
Equipment
Method
- In a large bowl, combine ground chicken, black beans, diced tomatoes, quinoa, chili powder, cumin, garlic powder, salt, and 3/4 cup of cheese. Mix gently until everything is well incorporated.
- Take the bell peppers and carefully spoon in the filling. Pack them generously, leaving a little room at the top.
- Pour 1/2 cup of water into a slow cooker. Stand the stuffed peppers upright in the water, spacing them evenly.
- Cover the slow cooker and set it to LOW for 6 hours or HIGH for 3 hours.
- After cooking, remove the lid and sprinkle the remaining cheese on top of the peppers. Let sit for about 5 minutes until melted.
- Carefully remove the peppers and place them on a serving platter. Add your favorite toppings.