Quinoa Black Bean Crockpot Stuffed Peppers – Easy & Healthy Dinner
Quinoa Black Bean Crockpot Stuffed Peppers are my ultimate time-saving recipe for busy evenings. This hands-off, slow cooker wonder serves up tender, flavor-packed bell peppers stuffed with a hearty mix of quinoa, black beans, and cheese—all with just 10 minutes of prep time. Trust me, your crockpot basically does all the work.
I first tried this method on a hectic Wednesday when I had zero time to stand over a stove. Unlike traditional stuffed peppers that require pre-cooking the filling or babysitting the oven, this crockpot version lets you “set it and forget it.” While it cooks, you can tackle your to-do list (or just relax—no judgment here!).
Why This Quinoa Black Bean Crockpot Stuffed Peppers Recipe Is a Game-Changer
- It’s completely hands-off after 10 minutes of prep—your slow cooker handles the rest.
- The quinoa cooks perfectly inside the peppers, so you don’t need to pre-cook it (hello, time-saver!).
- Cooking in the crockpot makes the peppers incredibly tender without drying them out.
- This recipe doubles as a crowd-pleasing healthy stuffed pepper recipe that’s easily customizable for vegans or meat-lovers.
- You can use the extra cook time to finish chores, spend time with your family, or prep for tomorrow’s meals.
Equipment You’ll Need for This Quinoa Black Bean Crockpot Stuffed Peppers
The star of this recipe is, of course, your slow cooker. Here’s what you need:
- Crockpot: I use a 6-quart slow cooker which fits about 4 bell peppers snugly. If yours is smaller, you can bake the extras as noted in the recipe variations section.
- Cutting board and sharp knife: For slicing the tops off the peppers and prepping the filling.
- Mixing bowl: To combine the stuffing mixture quickly and evenly.
- Measuring cups and spoons: Precision helps balance the bold spices in this dish.
Quick tip: If you’re in the market for a crockpot, look for one with a timer and “warm” setting. That way, it’s foolproof even if you’re not around to switch it off when it’s done.
Simple Ingredients for Quinoa Black Bean Crockpot Stuffed Peppers
Some of my favorite meals are the ones that rely on pantry staples, and this recipe is no exception. Here are the key ingredients:
- Bell peppers: Choose vibrant, large peppers that can hold lots of filling. Red, yellow, and orange are sweeter than green.
- Quinoa: The protein-packed base of this dish. Rinse it before using to avoid any bitterness.
- Black beans: A can of rinsed and drained black beans adds fiber and a creamy texture.
- Refried beans: These act as a binder for the filling, adding both moisture and richness.
- Enchilada sauce: Opt for red enchilada sauce for a tangy, slightly spicy kick. You can sub with tomato sauce and taco seasoning in a pinch.
Pro tip: Keep a stash of these ingredients in your pantry so you’re always ready to whip this up on short notice.
Quinoa Black Bean Crockpot Stuffed Peppers Recipe Details
- Servings: 6 peppers
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Difficulty: Easy
Ingredients for Quinoa Black Bean Crockpot Stuffed Peppers
- 6 bell peppers
- 1 cup uncooked quinoa, rinsed
- 1 14-ounce can black beans, rinsed and drained
- 1 14-ounce can refried beans
- 1 1/2 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1 1/2 cups shredded Pepperjack cheese
- Optional toppings: cilantro, avocado, sour cream
How to Make Quinoa Black Bean Crockpot Stuffed Peppers
- Prepare the peppers by slicing off the tops and removing the seeds and ribs inside. Don’t toss the tops—save them to chop for salads or stir-fries later!
- In a large mixing bowl, stir together quinoa, black beans, refried beans, enchilada sauce, spices, and 1 cup of shredded cheese.
- Fill each pepper to the brim with the quinoa mixture. Pack it in lightly so the filling stays moist.
- Pour 1/2 cup of water into the bottom of your slow cooker to create steam.
- Place the stuffed peppers in the crockpot, sitting upright. Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, sprinkle the remaining cheese over the peppers. Cover for another 5 minutes until the cheese melts.
- Serve hot with your favorite toppings like fresh cilantro, avocado slices, or a dollop of sour cream.
Jake’s Tips for the Best Quinoa Black Bean Crockpot Stuffed Peppers
- Make it vegan: Swap the cheese for a dairy-free alternative like nutritional yeast or vegan shredded cheese.
- Batch cooking: Double the filling and refrigerate leftovers. It works great as a burrito filling the next day!
- Avoid mushy peppers: Use firm, fresh bell peppers and don’t overcook them.
- Spice it up: Add diced jalapeños or extra chili powder if you love heat.
- Meal prep: Stuff the peppers the night before and refrigerate. Just pop them into the crockpot in the morning.
Quick Ways to Switch Up Quinoa Black Bean Crockpot Stuffed Peppers
- Add meat: Mix in cooked ground turkey or sausage for a heartier version.
- Cheese swaps: Use cheddar or Monterey Jack for a milder flavor.
- Load up on veggies: Add diced zucchini, corn, or spinach into the filling for extra nutrition.
- Use different grains: Sub the quinoa with cooked rice, couscous, or even farro for a twist.
Quinoa Black Bean Crockpot Stuffed Peppers FAQs
Can I make these vegan quinoa stuffed peppers?
Yes! Simply skip the cheese or use a vegan substitute. Add extra enchilada sauce for more flavor.
What’s the best way to store leftovers?
Keep leftover stuffed peppers in the fridge for up to 3 days in an airtight container. Reheat in the microwave or oven.
Can I freeze these healthy stuffed pepper recipes?
Absolutely! Wrap cooked peppers individually in foil and freeze. Let them thaw overnight in the fridge before reheating.
You’re going to love how easy these Quinoa Black Bean Crockpot Stuffed Peppers are! What’s your favorite kitchen shortcut? Share it in the comments below!
Quinoa Black Bean Crockpot Stuffed Peppers
Ingredients
Method
- Prepare the peppers by slicing off the tops and removing the seeds and ribs inside. Don’t toss the tops—save them to chop for salads or stir-fries later!
- In a large mixing bowl, stir together quinoa, black beans, refried beans, enchilada sauce, spices, and 1 cup of shredded cheese.
- Fill each pepper to the brim with the quinoa mixture. Pack it in lightly so the filling stays moist.
- Pour 1/2 cup of water into the bottom of your slow cooker to create steam.
- Place the stuffed peppers in the crockpot, sitting upright. Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, sprinkle the remaining cheese over the peppers. Cover for another 5 minutes until the cheese melts.
- Serve hot with your favorite toppings like fresh cilantro, avocado slices, or a dollop of sour cream.
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
