Looking for a simple, flavorful way to make stuffed peppers? These crockpot stuffed peppers are packed with quinoa, tomatoes, corn, onion, cheese, olives, basil, and spices. Best of all, they’re made in the slow cooker so you can set it and forget it while dinner cooks to perfection.
I’ve long loved stuffed peppers, and this crockpot version is a family favorite I make regularly. It’s comforting, easy to prepare, and cooks to tender, melded flavors in the crockpot.
Just fill large sweet bell peppers with the quinoa-based mixture, pour in spaghetti sauce mixed with a bit of water, cover, and let the slow cooker do the rest. This yields a healthy, satisfying meal that’s perfect for busy weeknights or any time you want a comforting dinner.
The recipe below is vegetarian as written, but you can easily add cooked ground turkey, ground chicken, or lean ground beef for more protein. It’s flexible, wholesome, and consistently well-liked at our table.
Table of Contents
- Ingredient Notes
- How to Make Them
- Slow Cooker Stuffed Pepper Variations & Substitutions
- How to Store Leftover Stuffed Peppers
- How to Reheat Leftovers
- Helpful Tips
- Looking for More Slow Cooker Recipes?
- Crockpot Stuffed Peppers Recipe
Ingredient Notes
- Cooked Quinoa – Quinoa is a protein-rich, nutrient-dense alternative to rice. You can substitute cooked white or brown rice, or cauliflower rice if preferred. The quinoa blends nicely with fresh herbs and vegetables to create a flavorful filling.
- Grape Tomatoes, thinly sliced
- Frozen Corn, thawed
- Small Onion, chopped
- Shredded Cheddar Cheese
- Sliced Olives
- Fresh Basil Leaves, thinly sliced
- Grated Parmesan Cheese, divided
- Garlic Powder
- Salt
- Black Pepper
- Sweet Bell Peppers – Choose large peppers for maximum filling. Red, orange, or yellow bell peppers work well.
- Spaghetti Sauce, Marinara, or Tomato Sauce
- Water
- Optional: Cooked ground turkey, ground chicken, lean ground beef, or sausage for added protein.
How to Make Them
These crockpot stuffed peppers come together with simple steps and familiar ingredients.
1. Cook the quinoa according to package directions and set aside to cool slightly.
2. If using ground meat, cook it and drain any excess fat.
3. Slice the grape tomatoes and chop the onion. Cut the tops off the bell peppers and remove the seeds and ribs.
4. In a large bowl, combine cooked quinoa with corn, sliced olives, shredded cheddar, tomatoes, and chopped onion. Mix in 2 tablespoons of grated Parmesan, garlic powder, thinly sliced basil, salt, and pepper. If using cooked meat, fold it into the mixture gently so the filling stays light and not mashed.
5. Stir the spaghetti sauce and water together. Pour half of that sauce into the bottom of the crockpot to prevent sticking and add flavor.
6. Stuff each pepper tightly with the quinoa mixture and place the filled peppers upright in the crockpot. If there’s extra filling, either spoon it around the peppers or reserve it for another meal.
7. Pour the remaining sauce over the peppers and sprinkle with the remaining Parmesan cheese.
8. Cover and cook on low for 3 ½ to 4 hours, until peppers are tender and the filling is heated through. Let cool briefly, then serve.
Slow Cooker Stuffed Pepper Variations & Substitutions
- Southwest Style – Use cheddar, black beans, salsa or tomato sauce, cooked rice, green bell peppers, and diced jalapeños. Add cumin and chili powder for a zesty twist.
- Italian Style – Swap in Italian sausage or spicy ground sausage, Italian seasoning, extra tomatoes or peppers, and top with mozzarella for an Italian-inspired version.
How to Store Leftover Stuffed Peppers
Leftovers often taste even better the next day. Once cooled, store peppers and any extra filling in an airtight container in the refrigerator. They keep well for a few days and make quick meals for busy evenings.
How to Reheat Leftovers
Reheat in the microwave or in a preheated oven until warmed through. You can also chop leftover peppers and convert them into a hearty stuffed pepper soup by simmering the pieces in chicken or vegetable broth.
Helpful Tips
- Prep ingredients earlier in the day and assemble the crockpot in the afternoon for effortless dinner when evenings get busy.
- To make stuffed pepper soup, roughly chop chilled leftovers and simmer them in broth for a comforting one-pot meal.
Looking for More Slow Cooker Recipes?
Crockpot Soup Recipes
Crockpot Chicken Soup
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Crockpot Vegetable Soup
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Easy Crockpot Turkey Breast with Gravy
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Crockpot Spaghetti Sauce Recipe
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Crockpot Stuffed Peppers
Ingredients
- 2 cups cooked quinoa
- 1 pound cooked ground turkey or lean ground beef (optional)
- 6 large sweet bell peppers
- 1 pint grape tomatoes, thinly sliced
- 1 cup frozen corn, thawed
- 1 small onion, chopped
- 1 cup shredded cheddar cheese
- 1 can (4 ¼ oz.) sliced ripe olives
- 4 fresh basil leaves, thinly sliced
- 4 tablespoons grated Parmesan cheese, divided
- ¾ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup spaghetti sauce
- 1 cup water
Instructions
- Cook quinoa according to package directions. If using meat, cook and drain it.
- Slice the tomatoes and chop the onion.
- Cut the tops off the peppers and remove seeds and membranes.
- In a bowl, combine quinoa, corn, olives, cheddar, tomatoes, and onion. Add 2 tablespoons Parmesan, garlic powder, basil, salt, and pepper. Fold in cooked meat if using.
- Mix spaghetti sauce and water. Pour half the mixture into the bottom of the crockpot.
- Stuff each pepper with the quinoa mixture and arrange in the crockpot. Add extra filling around or on top of the peppers if desired.
- Pour remaining sauce over the peppers and sprinkle with remaining Parmesan.
- Cover and cook on low 3 ½–4 hours until peppers are tender.
- Let cool slightly, then serve.
Notes
Special Equipment Needed
- 6-quart crock pot or slow cooker
Nutrition
Nutrition information is approximate and should be used as a guide.
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