These crockpot stuffed peppers are the ultimate easy dinner! Filled with ground chicken, quinoa, black beans, and Tex-Mex spices, these healthy slow cooker stuffed peppers require no pre-cooking—just stuff and go. Ready in 3-6 hours with minimal prep, they’re perfect for busy weeknights, meal prep, and freezer-friendly too!
Why You’ll Love These Slow Cooker Stuffed Peppers
This crockpot stuffed peppers recipe is a total game-changer for easy, healthy dinners. You don’t even need to brown the meat first—just mix the raw filling, stuff the peppers, and let the slow cooker do all the work. Made with lean protein, whole grains (quinoa!), and vegetables, these stuffed peppers deliver complete nutrition in one dish. The Tex-Mex flavors are universally loved, and the recipe is incredibly flexible—use ground chicken, turkey, or beef, or make them vegetarian. Best part? They taste even better as leftovers and freeze beautifully for future meals.
Ingredients for Crockpot Stuffed Peppers
For the Peppers:
- 6-8 large bell peppers (any color; red, yellow, or orange are sweetest)
- 1 pound ground chicken (or turkey or lean ground beef)
- 1 can (14 oz) reduced-sodium black beans, rinsed and drained
- 1 can (14 oz) fire-roasted diced tomatoes, with juices
- 1 cup uncooked quinoa (or 3 cups cooked brown rice or 3 cups cauliflower rice)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1¼ cups shredded pepper jack cheese, divided (or Monterey jack or cheddar)
For Serving:
- Sliced avocado
- Fresh cilantro, chopped
- Salsa
- Sour cream or Greek yogurt
- Fresh lime juice
Why Use Quinoa Instead of Rice?
Quinoa is the most low-maintenance option for slow cooker stuffed peppers because you don’t need to precook it—just add it raw to the filling! Quinoa is also a complete protein (containing all 9 essential amino acids), making these peppers even more nutritious. If you prefer rice, you must cook it first or it will turn out crunchy. Cauliflower rice is another no-precook option for low-carb stuffed peppers.
How to Make Crockpot Stuffed Peppers
Step 1: Prepare the Bell Peppers
Slice off the tops of the bell peppers, cutting as close to the top as possible to maximize stuffing space. Carefully remove the ribs and seeds without breaking the sides of the peppers. Running a butter knife around the inside makes this easy. Set hollowed peppers aside.
Step 2: Make the Filling (No Cooking Required!)
In a large bowl, combine ground chicken (raw—no browning needed!), rinsed black beans, fire-roasted tomatoes with their juices, uncooked quinoa, chili powder, cumin, garlic powder, salt, and ¾ cup shredded cheese. Use a fork or your hands to mix everything together until well combined.
Step 3: Stuff the Peppers
Spoon the filling into each hollowed pepper, filling them all the way to the top. Pack it in well! The number of peppers you need will vary by size—usually about 6-7 large peppers.
Step 4: Arrange in Slow Cooker
Pour ½ cup water into the bottom of a 5-quart (or larger) slow cooker. Stand the stuffed peppers upright on their bases in the water, spacing them evenly apart. The water helps create steam for even cooking.
Step 5: Cook
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until peppers are tender when pierced with a fork. Cooking time may vary depending on pepper size and your slow cooker.
Step 6: Add Cheese Topping
Remove the lid and sprinkle the remaining ½ cup cheese over the tops of the peppers. Cover again and let sit for a few minutes until cheese melts beautifully.
Step 7: Serve
Serve hot with your favorite toppings: avocado, cilantro, salsa, sour cream or Greek yogurt, and a squeeze of fresh lime juice. Dig in!
Tips for Perfect Slow Cooker Stuffed Peppers
No Browning Required: Don’t brown the meat! The raw meat cooks perfectly in the slow cooker, saving you time and cleanup.
Choose Similar-Sized Peppers: For even cooking, select peppers that are roughly the same size.
Rinse Black Beans: Always rinse and drain canned beans to remove excess sodium and prevent metallic taste.
Use Fire-Roasted Tomatoes: They add smoky depth that regular diced tomatoes don’t provide.
Don’t Precook Quinoa: Raw quinoa works perfectly in the slow cooker. If using rice, it MUST be precooked or it will be crunchy.
Pack Filling Tightly: Fill peppers all the way to the top—the filling won’t expand much during cooking.
Stand Peppers Upright: Arrange peppers standing up in the slow cooker so they hold their shape and filling stays inside.
Add Water to Bottom: The small amount of water creates steam that helps peppers cook evenly.
Check for Doneness: Peppers should be tender but not mushy. Cooking time varies by slow cooker and pepper size.
Recipe Variations
Vegetarian Crockpot Stuffed Peppers: Omit the meat and add an extra can of black beans (2 cans total). These are naturally satisfying and protein-packed.
Low-Carb Stuffed Peppers: Swap cauliflower rice for quinoa. No need to precook—just add it raw!
Different Proteins: Use ground turkey, ground beef (93% lean or leaner), or Italian sausage.
Spicier Version: Use hot Italian sausage, add diced jalapeños, or include ¼ teaspoon cayenne pepper.
Milder Flavor: Use Monterey jack or sharp cheddar instead of pepper jack cheese.
Mexican Rice Version: Use 3 cups cooked Mexican rice instead of quinoa for authentic flavor.
Add Corn: Stir in 1 cup frozen corn (no need to thaw) for extra sweetness and texture.
Paleo/Dairy-Free: Omit cheese and add extra chili powder (1 teaspoon) and cumin (½ teaspoon) to boost flavor.
Italian Stuffed Peppers: Use Italian sausage, marinara sauce instead of tomatoes, and Italian seasoning instead of Tex-Mex spices.
How to Make in the Oven (Alternative Method)
Prefer to use your oven instead?
- Prepare and stuff peppers as directed
- Stand peppers upright in a baking dish
- Pour ½ cup water in the bottom of the dish
- Cover tightly with aluminum foil
- Bake at 400°F for 40-50 minutes until peppers are tender
- Remove foil, add cheese topping, and bake 5 more minutes
Storage, Freezing, and Reheating
Refrigerator: Store cooked stuffed peppers in airtight containers for up to 4 days. They taste even better as leftovers!
Freezing: Yes! These freeze beautifully. Place cooled cooked peppers in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven (best method): Cut peppers into pieces for even heating. Place cut-side up in a baking dish and warm at 350°F for 10 minutes.
- Microwave: Place on a microwave-safe plate and heat until warmed through, 2-3 minutes.
- Slow Cooker: Reheat on low for 1-2 hours if making ahead.
Meal Prep: These stuffed peppers are perfect for weekly meal prep. Make a batch on Sunday for easy grab-and-go lunches and dinners all week.
What to Serve with Crockpot Stuffed Peppers
Side Dishes:
- Mexican cornbread
- Roasted sweet potatoes
- Instant Pot refried beans
- Crock pot pinto beans
- Cilantro lime rice
- Mexican street corn
Appetizers:
- Chips and salsa
- Mexican corn dip
- 7-layer taco dip
- Guacamole
Drinks:
- Skinny margarita
- Mexican beer
- Agua fresca
- Horchata
Salads:
- Southwest salad
- Black bean and corn salad
- Mexican chopped salad
Frequently Asked Questions
Do I need to cook the meat first? No! One of the best things about this recipe is that you don’t need to brown the meat. Just mix it raw into the filling—it cooks perfectly in the slow cooker.
Can I use rice instead of quinoa? Yes, but you MUST use pre-cooked rice (3 cups). Raw rice won’t cook properly in the slow cooker and will be crunchy.
What if I only have a 3-quart slow cooker? You may need to make the recipe in two batches or cut the recipe in half.
Can I prep these the night before? Yes! Mix the filling and stuff the peppers, then refrigerate overnight. In the morning, place them in the slow cooker and cook as directed.
Why did my peppers come out mushy? Your slow cooker may run hot. Try reducing cooking time by 30-60 minutes next time.
Can I make these in an Instant Pot? Yes! This recipe adapts well to pressure cooking. Try the Instant Pot Stuffed Peppers method instead.
What color peppers should I use? Any color works! Red, yellow, and orange are sweeter. Green peppers have a more vegetal, slightly bitter taste.
How many peppers will this fill? Usually 6-7 large peppers, depending on their size. You may have leftover filling—just cook it separately and eat as a taco filling!
Crockpot Stuffed Peppers (Easy Slow Cooker Recipe)
Equipment
- 5-quart or larger slow cooker
- Large mixing bowl
- Knife and cutting board
Ingredients
- 6-8 large bell peppers (any color)
- 1 lb ground chicken (or turkey or lean beef)
- 14 oz can black beans, rinsed and drained
- 14 oz can fire-roasted diced tomatoes, with juices
- 1 cup uncooked quinoa (or 3 cups cooked rice)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1 1/4 cups pepper jack cheese, shredded, divided
- 1/2 cup water (for bottom of slow cooker)
- optional toppings: avocado, cilantro, salsa, sour cream, lime juice
Instructions
- Cut the tops off bell peppers and remove seeds and ribs. Set aside.
- In a large bowl, mix raw ground chicken, black beans, tomatoes with juices, quinoa, chili powder, cumin, garlic powder, salt, and 3/4 cup cheese.
- Fill each pepper tightly to the top with the raw filling. Pack it in firmly.
- Pour 1/2 cup water into the bottom of a 5-quart or larger slow cooker. Stand peppers upright inside.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until peppers are tender.
- Sprinkle remaining cheese on top of each pepper. Cover 5 minutes until melted.
- Serve warm with avocado, cilantro, salsa, sour cream or Greek yogurt, and lime juice.
