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!
- 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
Slice off the top of the peppers, remove ribs and seeds. Rinse the peppers well and place to the side.
Rinse quinoa and add to a bowl with all other ingredients.
Pour ½ a cup of water into your slow cooker to ensure that your peppers don’t stick.
Stuff your peppers all the way to the top and place arrange them carefully in your slow cooker.
Cover and cook on high for three hours.
Eat one fresh out of the slow cooker and save the rest for packed lunches. Enjoy topped with your favorite Southwest toppings!
By: Chef Chantal Denis