Description
These Slow-Cooker Stuffed Peppers are a healthy, flavorful one-pot meal featuring bell peppers stuffed with a savory mixture of lean ground chicken or turkey, black beans, fire-roasted tomatoes, quinoa, and spices. Cooked low and slow for tender peppers and a perfectly melded filling, topped with melted pepper jack cheese and optional fresh garnishes for a satisfying family-friendly dinner.
Ingredients
Scale
Vegetables
- 6 large bell peppers (any color)
- 1 small onion (diced)
- Sliced avocado (optional topping)
- Chopped fresh cilantro (optional topping)
Protein & Beans
- 1 pound lean ground chicken or turkey
- 1 can reduced-sodium black beans (14 ounces), rinsed and drained
Grains & Canned Goods
- 1 cup uncooked quinoa
- 1 can fire-roasted diced tomatoes (14 ounces), with juices
Spices & Seasonings
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Dairy
- 3/4 cup shredded pepper jack cheese (divided)
- Plain Greek yogurt (optional topping)
Other
- 1/2 cup water (added to slow cooker)
Instructions
- Prep peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create space for the filling. Set the hollowed peppers aside.
- Mix filling: In a large bowl, combine ground chicken or turkey, diced onion, rinsed black beans, fire-roasted diced tomatoes with their juices, uncooked quinoa, chili powder, dried oregano, ground cumin, garlic powder, salt, and half of the shredded pepper jack cheese (1/2 cup). Mix thoroughly until all ingredients are evenly incorporated.
- Stuff peppers: Fill each prepared bell pepper with the meat and quinoa mixture, packing it tightly to maximize filling per pepper. Arrange the stuffed peppers upright in the slow cooker insert.
- Add water: Pour 1/2 cup of water into the bottom of the slow cooker around the peppers to create steam for cooking.
- Cook: Cover the slow cooker with the lid and cook on low heat for 4 to 6 hours until the bell peppers are tender and the filling is fully cooked through.
- Melt cheese: Sprinkle the remaining shredded pepper jack cheese (1/4 cup) evenly over the tops of the cooked stuffed peppers. Cover and let the cheese melt for a few minutes.
- Serve: Garnish with optional toppings such as sliced avocado, chopped fresh cilantro, salsa, or plain Greek yogurt if desired. Serve the stuffed peppers hot as a complete and nutritious meal.
Notes
- Use any color bell peppers for visual variety and personalized flavor.
- You can substitute ground turkey with lean ground chicken or even lean ground beef if preferred.
- Rinsing the canned black beans reduces excess sodium and improves taste.
- Ensure quinoa is uncooked before mixing; it will cook thoroughly in the slow cooker.
- If you prefer spicier flavors, add a pinch of cayenne pepper or diced jalapeños to the filling.
- Cooking times can vary slightly depending on your slow cooker’s settings; check for tenderness after 4 hours.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: stuffed peppers, slow cooker recipe, healthy dinner, ground chicken stuffed peppers, quinoa stuffed peppers, easy slow cooker meals, low fat dinner, one pot meal
