5 years ago

Slow Cooker Stuffed Peppers

This cheesy, satisfying dinner is perfect for busy weeknights!

4 servings
Preparation time: 6-8 hours


  • 4 large bell peppers (any color)
  • ½ cup salsa
  • 1 (15-ounce) can black beans, drained and rinsed
  • ½ cup corn
  • 1 small onion, chopped
  • 2 cups cooked quinoa
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon pepper
  • 1 cup shredded pepper Jack or cheddar cheese
  • ⅓ cup water


  1. Spray a 6-quart slow cooker with cooking spray to make cleanup easier.
  2. Cut the tops off the peppers and remove the seeds and membranes. Rinse peppers.
  3. In a mixing bowl, combine the salsa, beans, corn, onion, quinoa, spices and cheese. Divide mixture evenly among peppers.
  4. Pour water into slow cooker; stand peppers upright in cooker.
  5. Cover and cook on low heat for 6 hours or high heat for 3 hours until peppers are tender. Carefully remove them with serving spoons.

Fun extras:
Serve with chopped cilantro, sliced avocado and sour cream. Add cooked ground beef or sausage for a meat-lovers version. Add chopped pineapple or peaches for a surprise flavor twist.