Crock-Pot Stuffed Peppers

I loved stuffed peppers, but I hate waiting for them to been done in the oven, especially when I am starving. The other day I knew I was going to have a busy day and little time in the evening to actually prepare a good dinner, so I decided to take out the crock-pot again. I know I have said this a million times, BUT when you need something quick, easy, and almost 100% perfect every time you use it, take out the crock-pot. This recipe only makes enough for one person, but if you are cooking for multiples, this would simply multiply because 1 individual pepper is a serving. Total cook time is about 4-5 hours. Seriously try this one if you like stuffed pepper! I was very pleased at the texture and how well the flavors mixed together.


Crock-Pot Stuffed Peppers 


  • 1/2 can crushed Roma tomatoes (I purchased no-salt added, but I know this is sometimes hard to find with tomatoes; I got it in the organic section at Kroger)
  • 1/2 cup quinoa, brown rice mixture, frozen, cooked in the microwave (still in its bag) for 3 minutes (you can use only quinoa if you want; once again I got this in the frozen organic section at Kroger)
  • 1/4 cup sweet frozen corn
  • 1/4 cup canned black beans, rinsed
  • 1 medium sized orange pepper, hollowed
  • chili powder
  • garlic powder
  • black pepper
  • paprika
  • siracha & salsa verde to taste (you also could add cheese!)

Cook your quinoa. In a medium bowl, mix the quinoa, corn (it doesn’t need to be thawed), black beans, and seasonings. I didn’t put measurements for seasonings because you should add what you like! I like heat and spice, but if you do not, you may want to omit the chili powder and siracha at the end. Hollow out your pepper, and stuff it to the brim with your filling (press down a little as you go). Add your crushed tomatoes to the bottom of your crock-pot, and lay the pepper on top of it on its side. It’s ok if some of the filling falls out; it will still taste wonderful! Let your pepper cook on low heat for 4-5 hours. Once it is finished, top with siracha and a little green salsa verde. I use the Whole Foods 365 Salsa Verde (I believe I mentioned it before). Also, pour on the extra tomatoes! They are yummy and flavorful after cooking with the other ingredients for a few hours. If you like cheese, a little crumbled feta would add a nice salty bite to this dish! Enjoy your pepper!

Any other Mexican-style foods that you would like me to experiment with?

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