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Quinoa Black Bean Crockpot Stuffed Peppers in a white bowl, topped with cilantro and sour cream on a wooden table

Quinoa Black Bean Crockpot Stuffed Peppers

These Quinoa Black Bean Crockpot Stuffed Peppers are a time-saving delight, featuring a savory mix of quinoa and beans, all cooked to tender perfection in your slow cooker.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 peppers
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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!
  2. In a large mixing bowl, stir together quinoa, black beans, refried beans, enchilada sauce, spices, and 1 cup of shredded cheese.
  3. Fill each pepper to the brim with the quinoa mixture. Pack it in lightly so the filling stays moist.
  4. Pour 1/2 cup of water into the bottom of your slow cooker to create steam.
  5. Place the stuffed peppers in the crockpot, sitting upright. Cover and cook on low for 6 hours or high for 3 hours.
  6. Once cooked, sprinkle the remaining cheese over the peppers. Cover for another 5 minutes until the cheese melts.
  7. Serve hot with your favorite toppings like fresh cilantro, avocado slices, or a dollop of sour cream.