Beef and Quinoa Stuffed Peppers (Easy Slow Cooker Recipe)
Looking for a flavorful, hands-off dinner that the whole family will love? These stuffed peppers are incredible! 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.
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
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Nutrition
Calories: 318kcalCarbohydrates: 34gProtein: 27gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 315mgPotassium: 810mgFiber: 9gSugar: 5gVitamin A: 3777IUVitamin C: 152mgCalcium: 93mgIron: 3mg
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