This super simple slow cooker Southwest stuffed pepper recipe is more than just a slick example of alliteration; it packs a punch of flavor. This is just what you’re looking for in a slow cooker recipe — minimal chopping and no cooking in advance. If you have a smaller slow cooker, half this recipe and use three bell peppers instead of six.
You can also switch this recipe up to Indian-inspired stuffed peppers by subbing in a can of chickpeas for the black beans and curry powder for the chili powder. Get ready to stuff your way to meal prep glory!
Ingredients
- 6 large sweet bell peppers (I like using a mix or red, orange and yellow)
- 1 cup uncooked quinoa
- 2 cups salsa (mild, medium or hot – you choose!)
- 1 cup canned crushed tomatoes
- 1 425/15 oz can of black beans, drained and rinsed
- 1 cup frozen corn
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp garlic powder
- 1 tsp cayenne, optional
- 2 tsp salt
- Optional toppings: shredded non-dairy cheese, avocado, salsa, hot sauce and/or chopped cilantro
Preparation
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Slice off the top of the peppers, remove ribs and seeds. Rinse the peppers well and place to the side.
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Rinse quinoa and add to a bowl with all other ingredients.
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Pour ½ a cup of water into your slow cooker to ensure that your peppers don’t stick.
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Stuff your peppers all the way to the top and place arrange them carefully in your slow cooker.
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Cover and cook on high for three hours.
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Eat one fresh out of the slow cooker and save the rest for packed lunches. Enjoy topped with your favorite Southwest toppings!
