Name: Beef and Quinoa Stuffed Peppers (Easy Slow Cooker Recipe)
Cook time: 15300 s
Total time: 15300 s
Yield: 4
Ingredients: –8 large bell peppers red, orange, green, or yellow; lean ground beef; black beans drained; corn drained; dry quinoa; Rotel diced tomatoes with green chiles (no salt added); Siete taco seasoning; tomato sauce; water; shredded low fat cheddar cheese

Beef and Quinoa Stuffed Peppers (easy Slow Cooker Recipe)

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4 hr 15 min

Posted on Jun 19, 2025

E

easyeatsdietitian

4 servings

Beef and Quinoa Stuffed Peppers (Easy Slow Cooker Recipe)

4 servings

Ingredients

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Directions

1

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2

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3

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4

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5

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6

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Notes

Nutrition- Calories: 318kcal Carbohydrates: 34g (Fiber: 9g) Protein: 27g Fat: 7g Substitutions Ground Beef – Use ground turkey or ground chicken instead of beef. Quinoa – Swap quinoa with cooked white rice, cooked brown rice, or even cauliflower rice for a low-carb version. Cheese– Use monterey jack cheese or pepper jack cheese instead of cheddar cheese Water– you can use chicken stock or chicken broth, beef broth, or vegetable broth with the tomato sauce to thin it out instead of water and add a deeper flavor! Dairy-Free– omit the cheese all together or use a dairy-free cheese alternative to make this recipe dairy-free. Also make sure to exclude the suggested toppings that contain dairy such as sour cream or greek yogurt. Vegetarian– use cooked lentils instead of ground beef to make this recipe vegetarian. This recipe is gluten-free on its own as long as your taco seasoning is certified gluten-free (some seasoning packets may contain gluten, so double-check the label- Siete is gluten-free). Variations Spicy – add chili pepper flakes or a kick of cayenne to make a spicy version of this dish. Toddler Friendly– cut the pepper into small bite sized pieces to make the recipe toddler friendly and easier to eat. Storage Let cool, then store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a quick, protein-packed lunch. You can also meal prep these by portioning them into individual air-tight containers and storing in the fridge until ready to serve. These also freeze well—freeze in individual portions and thaw overnight for easy meal prep. Top Tip For the best texture and even cooking, choose large, evenly sized bell peppers that can stand upright in your slow cooker. If they wobble or tip, slice a very thin layer off the bottom (without cutting through) to help them sit flat — this prevents them from falling over and spilling the delicious filling!

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