Looking for a flavorful, hands-off dinner that the whole family will love? These beef and quinoa stuffed bell peppers are packed with plant-based protein from black beans, hearty lean ground beef, and fiber-rich quinoa—a complete meal that simmers to perfection in your slow cooker. Whether you’re cooking on a weeknight or prepping meals for the next day, this is a family favorite you’ll want to keep on repeat.
If you’re on the lookout for some slow cooker meals you can enjoy throughout the year, you will love my crockpot garlic steakbites, slow cooker lemon herb chicken, slow cooker southwest chicken quinoa bowl, or a tiktok favorite, this 5 ingredient crockpot chicken.
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Ingredients
- Large bell peppers (red peppers, orange peppers, green peppers, or yellow peppers) – loaded with vitamin C and a perfect edible vessel for this high-protein filling.
- Lean ground beef (raw) – adds savory flavor and essential iron; can swap with ground turkey for a lighter option.
- Can of Black beans, drained – a great source of fiber and plant-based protein.
- Can of Corn, drained – adds sweetness, color, and fiber.
- Dry Quinoa – a gluten-free whole grain that’s rich in protein and texture.
- Rotel (diced tomatoes with green chiles) – brings bold flavors and a spicy kick.
- Siete taco seasoning – perfectly seasoned blend with chili powder, onion powder, and cumin.
- Tomato sauce – creates a flavorful base for steaming the peppers.
- Water – helps thin the tomato sauce and create steam.
- Shredded low-fat cheddar cheese – melt-in-your-mouth finish with plenty of calcium and flavor.
Optional: You can add a little olive oil or avocado oil to the ground beef mixture to add in some healthy fats.
See recipe card for quantities.
Instructions
1.Step 1: Slice the tops off the bell peppers, remove seeds and membranes, and set aside. Trim as little as possible to avoid waste.
2.Step 2:In a large bowl, mix together the ground beef, black beans, corn, dry quinoa, Rotel, and taco seasoning until combined.
3.Step 3: Pour the tomato sauce and water into the bottom of the pan (your slow cooker or crockpot).
4.Step 4: Stuff the peppers tightly with the quinoa mixture and place upright in the slow cooker.
5.Step 5: Cover and cook on low for 6–7 hours or high for 3–4 hours until peppers are tender and filling is cooked through.
6.Step 6: About 5 minutes before serving, sprinkle 1 cup of the shredded cheese over the top of the bell peppers and cover until melted.Serve warm with optional toppings like sour cream or greek yogurt, fresh cilantro, hot sauce, salsa, or a side of avocado slices for added healthy fat.
Hint: depending on the size of your peppers and crockpot, you may have some extra filling leftover. I like to aim for 7 peppers in my 6 quart crockpot.
Substitutions
- Ground Beef – Use ground turkey or ground chicken instead of beef.
- Quinoa – Swap quinoa with cooked white rice, cooked brown rice, or even cauliflower rice for a low-carb version.
- Cheese– Use monterey jack cheese or pepper jack cheese instead of cheddar cheese
- Water– you can use chicken stock or chicken broth, beef broth, or vegetable broth with the tomato sauce to thin it out instead of water and add a deeper flavor!
- Dairy-Free– omit the cheese all together or use a dairy-free cheese alternative to make this recipe dairy-free. Also make sure to exclude the suggested toppings that contain dairy such as sour cream or greek yogurt.
- Vegetarian– use cooked lentils instead of ground beef to make this recipe vegetarian.
This recipe is gluten-free on its own as long as your taco seasoning is certified gluten-free (some seasoning packets may contain gluten, so double-check the label- Siete is gluten-free).
Variations
- Spicy – add chili pepper flakes or a kick of cayenne to make a spicy version of this dish.
- Toddler Friendly– cut the pepper into small bite sized pieces to make the recipe toddler friendly and easier to eat.
Equipment
All you need to make these beef and quinoa stuffed peppers are a:
- Slow cooker or crockpot
- Large bowl
- Knife and spoon for prepping peppers
Storage
Let cool, then store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven for a quick, protein-packed lunch. You can also meal prep these by portioning them into individual air-tight containers and storing in the fridge until ready to serve.
These also freeze well—freeze in individual portions and thaw overnight for easy meal prep.
Top Tip
For the best texture and even cooking, choose large, evenly sized bell peppers that can stand upright in your slow cooker. If they wobble or tip, slice a very thin layer off the bottom (without cutting through) to help them sit flat — this prevents them from falling over and spilling the delicious filling!
FAQ
Yes! You can assemble the stuffed peppers the night before and store them in the fridge. In the morning, just place them in the slow cooker and start cooking.
Yes — as long as your taco seasoning is certified gluten-free, this recipe is naturally gluten-free.
Yes! You can freeze the cooked stuffed peppers. Let them cool fully, wrap individually, and store in freezer-safe bags for up to 3 months. Thaw overnight and reheat before serving.
Dinner
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Slow Cooker
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Beef and Quinoa Stuffed Peppers (Easy Slow Cooker Recipe)
Equipment
- Slow cooker or crockpot
- Large bowl
- Knife and spoon for prepping peppers
Ingredients
- 6 –8 large bell peppers red, orange, green, or yellow
- 1 lb lean ground beef
- 1 can black beans drained
- 1 can corn drained
- 1 cup dry quinoa
- 1 can Rotel diced tomatoes with green chiles
- 1 packet Siete taco seasoning
- 1 can tomato sauce
- ½ cup water
- 1 cup shredded low-fat cheddar cheese
Instructions
- Slice the tops off the bell peppers, remove seeds and membranes, and set aside. Trim as little as possible to avoid waste.
- In a large bowl, mix together the ground beef, black beans, corn, dry quinoa, Rotel, and taco seasoning until combined.
- Pour the tomato sauce and water into the bottom of the pan (your slow cooker or crockpot).
- Stuff the peppers tightly with the quinoa mixture and place upright in the slow cooker.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until peppers are tender and filling is cooked through.
- About 5 minutes before serving, sprinkle 1 cup of the cheese over the top and cover until melted.Serve warm with optional toppings like sour cream or greek yogurt, fresh cilantro, hot sauce, salsa, or a side of avocado slices for added healthy fat.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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