Quinoa Black Bean Crockpot Stuffed Peppers Recipe
These Quinoa Black Bean Crockpot Stuffed Peppers are a wholesome, flavorful vegetarian meal perfect for a hands-off cooking day. Filled with protein-rich quinoa, black beans, and zesty spices, then topped with melted Pepperjack cheese, they deliver a comforting Tex-Mex flair. The slow-cooker method makes them effortlessly tender and packed with flavor, topped with fresh cilantro, avocado, or sour cream for a customizable finish.
- Prep Time: 20 minutes
- Cook Time: 3-6 hours (depending on crockpot setting)
- Total Time: 3 hours 20 minutes to 6 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Main 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, divided
Toppings (Optional)
- Chopped cilantro
- Avocado slices
- Sour cream
Instructions
- Prepare the peppers: Cut the tops off the bell peppers and carefully scrape out the ribs and seeds to create hollow vessels for stuffing.
- Make the filling: In a large bowl, mix together the rinsed quinoa, black beans, refried beans, red enchilada sauce, cumin, chili powder, onion powder, garlic salt, and 1 cup of shredded Pepperjack cheese until thoroughly combined.
- Stuff the peppers: Spoon the quinoa and bean mixture evenly into each hollowed-out bell pepper, filling them completely.
- Set up the crockpot: Pour 1/2 cup of water into the bottom of the crockpot to create steam and prevent burning. Arrange the stuffed peppers upright in the crockpot, making sure they sit in the water.
- Cook the peppers: Cover the crockpot and cook on low heat for 6 hours or on high heat for 3 hours, allowing the peppers to become tender and the filling to cook through.
- Add cheese topping: Carefully remove the lid, sprinkle the remaining 1/2 cup of Pepperjack cheese over the tops of the peppers, then cover again for a few minutes to melt the cheese.
- Serve: Remove the peppers from the crockpot and serve warm, topped with your choice of cilantro, avocado slices, sour cream, or other preferred toppings. These also pair wonderfully with chips and guacamole.
Notes
- You can substitute Pepperjack cheese with cheddar or Monterey Jack if desired.
- If you prefer a spicier kick, add a pinch of cayenne or chopped jalapeños to the filling.
- To save time, quinoa can be pre-cooked, though it cooks fine in the crockpot as stated.
- Leftover stuffed peppers store well in the refrigerator for up to 3 days.
- For a vegan version, omit the cheese or use a dairy-free alternative.