There’s something so satisfying about a tender bell pepper stuffed with a creamy, cheesy, flavorful filling—and this recipe delivers all that with zero fuss.

The best part? These crockpot quinoa stuffed peppers come together with pantry staples, slow-cook to perfection, and make weeknight dinners feel extra cozy without turning on the oven.

Why I Love This Recipe

These peppers are slow-cooked to perfection with almost no effort.

They’re packed with plant-based protein from quinoa and beans.

The creamy refried beans and melted cheese make them irresistibly comforting.

You can customize the spice level or toppings to your mood.

They’re freezer-friendly and perfect for easy meal prep.

What You’ll Need (Ingredient Highlights)

Bell peppers: Pick your favorite colors—red, yellow, and orange are sweetest.

Quinoa: Adds protein and texture to the filling.

Black beans & refried beans: Creamy and hearty base that holds everything together.

Red enchilada sauce: For rich, smoky depth.

Spices: Cumin, chili powder, onion powder, and garlic salt bring warmth.

Pepper Jack cheese: Melty with just the right kick.

Optional toppings: Cilantro, avocado, sour cream… all welcome here!

Pro Tips Before You Start

Rinse quinoa well to avoid bitterness.

Use a small spoon to clean out the peppers easily.

Want a little crunch? Add corn or diced onion to the filling.

Cooking for kids? Use a milder cheese like Monterey Jack.

Don’t skip the water in the crockpot—it helps the peppers steam!

How to Make Crockpot Quinoa Stuffed Peppers

Step 1: Prep the Peppers

Slice the tops off the bell peppers and remove the ribs and seeds using a spoon or your hands.

Step 2: Mix the Filling

In a large bowl, stir together the rinsed quinoa, black beans, refried beans, enchilada sauce, cumin, chili powder, onion powder, garlic salt, and 1 cup of shredded Pepper Jack cheese.

Step 3: Stuff the Peppers

Fill each bell pepper generously with the quinoa-bean mixture.

Step 4: Slow Cook

Pour water into the bottom of a crockpot.

Place the stuffed peppers upright into the crockpot so they sit in the water.

Cover and cook on low for 6 hours or high for 3 hours, until the peppers are soft.

Step 5: Finish with Cheese

Sprinkle the remaining cheese over the tops of the peppers.

Cover again just until melted.

Step 6: Serve & Top

Serve warm with your favorite toppings like cilantro, avocado, or a dollop of sour cream.

What to Serve It With

Tortilla chips and guacamole

A crisp side salad with lime vinaigrette

Spanish rice or cauliflower rice

Roasted corn or grilled veggies

Variations / Substitutions

Use brown rice or couscous instead of quinoa

Swap in Monterey Jack or cheddar if you prefer milder cheese

Add sautéed mushrooms or corn to the filling for variety

Want it spicy? Stir in chopped jalapeños or a dash of hot sauce

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap individual cooked peppers in foil and freeze up to 2 months.

Reheat: Microwave or bake at 350°F until warmed through.

FAQs

Can I use canned enchilada sauce?
Yes! Store-bought red enchilada sauce works great and saves time.

Do I need to cook the quinoa beforehand?
Nope—just rinse it well and it cooks right in the slow cooker.

Can I make this in the oven?
Absolutely. Bake covered at 375°F for about 40–45 minutes.

What if I don’t like refried beans?
You can sub in mashed black beans or cooked rice for a different texture.

Can I make it vegan?
Yes, just use dairy-free cheese or skip the cheese altogether.

Are leftovers good cold?
They’re best warm, but you can eat them cold in a pinch—like a spicy veggie burrito bowl.

How do I keep the peppers from tipping over?
Trim a thin slice off the bottom to help them stand upright in the crockpot.

Final Thoughts

These crockpot quinoa stuffed peppers are a hands-off dinner dream—simple to prep, slow-cooked to perfection, and endlessly adaptable.

They’re a go-to for meatless Mondays, meal prep days, or anytime you want comfort food without the hassle.

I always double the batch and freeze a few… because trust me, you’ll want them again soon!