Crockpot Stuffed Peppers
These Crockpot Stuffed Peppers are loaded with ground beef, quinoa, and cheese. They’re a tasty and time-saving option for weeknight dinners!
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound ground beef
- 1 15-ounce can black beans, (drained and rinsed)
- 1 1/2 cups shredded cheese, (divided)
- 1 cup uncooked quinoa
- 2 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 6 large bell peppers, (tops and stems removed (or 7-8 medium bell peppers))
- chopped cilantro (for topping)
- sour cream, (for topping)
Instructions
- 1
Pour 1/2 cup of water into a large 6-quart slow cooker. Set aside.
- 2
In a large bowl, add ground beef, black beans, 1 cup shredded cheese, uncooked quinoa, tomato paste, chili powder, ground cumin, salt, garlic powder, onion powder, paprika, and dried oregano. Mix together until just combined.
- 3
Spoon the mixture into each bell pepper until it’s completely packed to the top.
- 4
Transfer them to the slow cooker, cover and cook on low for 6 hours or on high for 3 hours.
- 5
Uncover, top the peppers with the remaining 1/2 cup shredded cheese, and cover for 10 more minutes to melt the cheese.
- 6
Top with chopped cilantro and sour cream. Serve immediately.