365 Days of Slow Cooking: Recipe for Slow Cooker Quinoa and Black Bean Stuffed Peppers

Search This Blog


Monday, September 9, 2013

Recipe for Slow Cooker Quinoa and Black Bean Stuffed Peppers

If you're looking for a meatless meal that will keep you satisfied and happy look no further.  This recipe for slow cooker quinoa and black bean stuffed peppers is so so so yummy.  I was so happy with how it turned out and even my meat-loving husband paid me a compliment...something like "these are better than I thought they would be."  Ha ha!  

There is no need to cook the quinoa beforehand and just use canned black beans, for sake of convenience.  I used green peppers because that's what I had but I think it would be awesome with red bell peppers as well (or any other color you having lying around).
Recipe for Slow Cooker Quinoa and Black Bean Stuffed Peppers
Recipe for Slow Cooker Quinoa and Black Bean Stuffed Peppers

Makes 4 servings
Ideal slow cooker size:  6 quart
Cooking time:  3 hours on high or 5 hours on low

1/2 cup uncooked quinoa (make sure you rinse it)
2 cups salsa
3/4 tsp salt
1 tsp cumin
1 tsp garlic powder
1 (14 oz) can black beans, rinsed and drained
4 bell peppers (I used green, but you can use whatever kind you like)
Grated cheddar, for garnish, if desired

1.  Halve the peppers and remove seeds and white membranes inside.  Place each halve (inside side up) in the bottom of a 6 quart slow cooker.
2.  In a bowl stir together the quinoa, salsa, salt, cumin, garlic powder and beans.
3.  Place a scoop of quinoa mixture into each bell pepper halve.
4.  Cover slow cooker and cook on HIGH for 3 hours or on LOW for about 5 hours.  
5.  Carefully scoop out each pepper and serve topped with grated cheese, if desired.

*You can definitely add cooked ground beef or turkey to this recipe if you want.  I chose to make it meatless
*A dollop of sour cream on top of this would be awesome as well.

P.S.  Want to see more great meatless slow cooker recipes?  Check these out...

Slow Cooker Tomatillo Quinoa

Slow Cooker Easy Italian Seasoned Potatoes

Slow Cooker Mashed Cauliflower with Garlic, Olive Oil and Parmesan

Like This Post? Follow 365 Days of Slow Cooking by e-mail


  1. Looks super yummy and just got a bunch of peppers on sale! THANKS!

  2. positively happy, so glad! You'll love it :)

  3. This comment has been removed by a blog administrator.

  4. This comment has been removed by a blog administrator.

  5. This looks yummy! i cant wait to try it, I am new to crockpotting and was wondering if you put a little water at the bottom? if not, how does the quinoa cook? is it the salsa?

  6. No water needed! The quinoa magically cooks in the salsa !

  7. I tried this last night and it was wonderful! The cooking time listed was exactly what was needed (which is not always the case with slow cooker recipes). My husband also agreed that it should be added to our meal rotation--even though it is meatless! Thanks for the recipe!

  8. Melissa, so glad you both liked it! I am wanting to make these again soon! They were so yummy :)

  9. Karen,
    I tried it, and we loved it! Even my 3 and 5 year old children loved it! Thank you!

  10. Artist, hooray! that makes me so happy :)

  11. Anonymous5/10/13 12:59

    What's a good side to go with these?

  12. hmmm, maybe a fruit salad or a piece of garlic bread?

  13. Hey Karen, I've already made this recipe last week-turned out awesome (with added lean beef and some without)!
    Do you think this would work with rice? If so-would you cook the rice beforehand?
    (only organic quinoa at my store today for $9, so I didn't get it).

  14. Yes, you can definitely use rice. I would use an instant brown rice. Good luck!

  15. The green pepper was too bitter! Couldn't eat it. Must be a reaction with the acidity of the salsa.

  16. Anonymous6/1/14 10:32

    is this something you could assemble in advanced, freeze, then cook later?

  17. I don't think my slow cooker is big enough to fit all 8 half slices, do you know if I could do this in the oven at a low temperature?

    1. Totally. I would do it in the oven covered with foil at 250 for about 3 hours.