Slow Cooker Stuffed Bell Peppers

Featured in the Honolulu Star-Advertiser on October 4, 2017.



Slow Cooker Stuffed Bell Peppers

  • Non-stick cooking spray
  • 1 pound lean ground beef
  • 1 1/2 cups cooked quinoa (may substitute with brown rice)
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, roasted
  • 1 cup bottled salsa
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded
  • 2 tablespoons sour cream, optional


  1. Lightly coat the inside of a 6 quart slow cooker with nonstick spray.
  2. In a large bowl, combine beef, quinoa, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper.
  3. Spoon filling into each bell pepper cavity.
  4. Place peppers into slow cooker.
  5. Cover and cook on LOW heat for 3-4 hours or HIGH heat for 2-3 hours, or until peppers are tender and beef is cooked through.
  6. Uncover and top with remaining cheese.
  7. Cover and cook on LOW heat for an additional 10-15 minutes, or until cheese has melted.
  8. Serve immediately, drizzle with optional sour cream.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
380 calories, 15 g fat, 8 g saturated fat, 80 mg cholesterol, 800 mg sodium, 34 g carbohydrate, 9 g fiber, 7 g sugar, 30 g protein


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