Dinner

Slow-Cooker Stuffed Bell Peppers with Chicken, Quinoa, and Black Beans Recipe

Bylilan Sage September 12, 2026September 12, 2026

Introduction

Slow-cooker stuffed peppers are a comforting and flavorful meal that requires minimal hands-on time. Filled with a savory mix of ground chicken, quinoa, black beans, and spices, this dish is perfect for a busy weeknight or meal prep.

On a white plate with ridged edges, there are three stuffed cabbage rolls; one is whole with melted shredded cheese on top, the other two are cut open revealing three layers inside: a smooth pale yellow cabbage leaf wrapping a chunky textured filling of beige and reddish quinoa mixed with black beans and tomato pieces. The plate sits on a white marbled surface with a gray and white striped cloth partially underneath. In the background, two more rolls on another white plate and a small white bowl with shredded cheese are visible, all on the same white marbled texture, with a silver fork resting on the plate in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large bell peppers (any color)
1 pound lean ground chicken or turkey
1 small onion (diced)
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
2 teaspoons chili powder
1/2 teaspoon dried oregano
3/4 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup shredded pepper jack cheese, divided
Sliced avocado, chopped fresh cilantro, salsa, or plain Greek yogurt (optional toppings)

Instructions

Step 1: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create space for the filling. Set the peppers aside.
Step 2: In a large bowl, combine the ground chicken (or turkey), diced onion, black beans, fire-roasted diced tomatoes with their juices, uncooked quinoa, chili powder, dried oregano, cumin, garlic powder, salt, and 1/2 cup of the shredded cheese. Mix until everything is evenly incorporated.
Step 3: Stuff each pepper tightly with the meat and quinoa mixture. Place the stuffed peppers upright in the slow cooker and pour 1/2 cup of water into the bottom of the cooker.
Step 4: Cover the slow cooker and cook on low for 4 to 6 hours, or until the peppers are tender and the filling is fully cooked.
Step 5: Sprinkle the remaining 1/4 cup of cheese over the tops of the peppers. Cover the slow cooker and cook for a few more minutes until the cheese melts.
Step 6: Garnish with optional toppings such as sliced avocado, fresh cilantro, salsa, or plain Greek yogurt before serving. Serve hot.

Tips & Variations

For a vegetarian version, replace ground chicken with crumbled tofu or cooked lentils and omit the cheese or use a plant-based alternative.
Try different types of cheese like cheddar or Monterey Jack for varied flavor.
Use quinoa cooked ahead of time if you prefer a softer filling texture; reduce slow cooker time slightly to avoid overcooking.
Add a pinch of smoked paprika or cayenne pepper for extra smoky heat.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze the peppers before baking; thaw overnight in the refrigerator before cooking in the slow cooker as directed.

How to Serve

The image shows two stuffed bell peppers on a white plate with a ridged edge, placed on a white marbled surface. Each pepper is pale yellow, cut in half to display a dense filling made of quinoa, black beans, and small red tomato pieces. One pepper half is topped with melted shredded cheese, and a fork holds a portion of the filling in the front. In the blurred background, another white plate holds more stuffed pepper halves, and there is also a small white bowl filled with shredded cheese. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat?

Yes, ground beef, pork, or sausage can be used instead of chicken or turkey. Adjust cooking time as needed to ensure meat is fully cooked.

Do I need to precook the quinoa?

No, the uncooked quinoa cooks during the slow-cooking process, absorbing moisture and flavor from the other ingredients.

lilan Sage