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Slow-Cooker Stuffed Bell Peppers Recipe

Hearty, flavorful stuffed peppers loaded with protein-packed quinoa, veggies, and spices. The slow cooker does all the work—no babysitting required!
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers any color, tops removed and seeds scooped out
  • 1 cup cooked quinoa
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup diced tomatoes
  • ½ cup corn kernels
  • ½ small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup vegetable broth
  • ½ cup vegan shredded cheese optional

Method
 

  1. In a mixing bowl, combine quinoa, black beans, tomatoes, corn, onion, garlic, and seasonings.
  2. Stuff each bell pepper with the filling and place them in the slow cooker.
  3. Pour vegetable broth around the peppers to keep them moist while cooking.
  4. Cover and cook on low for 4 hours until the peppers are tender.
  5. Sprinkle vegan cheese on top during the last 10 minutes if desired.
  6. Serve warm and enjoy your effortlessly fancy dinner.

Notes

Nutritional Information (Per Serving)

  • Calories: 280
  • Total Fat: 3.5g
  • Saturated Fat: 0.5g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 12g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 60%
  • Vitamin C: 110%
  • Iron: 20%
  • Folate: 30%
  • Potassium: 25%

Tips for the Best Stuffed Peppers

  • Use different colored peppers for extra visual appeal.
  • Add a splash of lime juice for a fresh, zesty finish.
  • If you like a little spice, toss in some diced jalapeños.

Final Thought

These stuffed peppers look fancy but require zero effort. Just set it, forget it, and enjoy a meal that tastes like pure comfort! 🌶✨