Slow Cooker Stuffed Peppers Cook Beef First
Looking for the best like shooting fish in a barrel, crowd-pleasing go-to dinner recipe? This Crockpot Blimp Peppers recipe is mine. It's so easy to pull together that it almost feels like cheating (you don't even need to brownish the meat before stuffing the peppers), it'south salubrious (lean protein, whole grains, and vegetables; the gang's all here), and as my extensive personal feel/Instagram feed can attest, Tex-Mex recipes are disliked by exactly no one, always.
Among the ever-growing collection of healthy slow cooker recipes on my site, these crockpot stuffed peppers have remained a abiding favorite.
They're like shooting fish in a barrel, healthy, and sense of taste as phenomenal leftover as they do the day you make them.
With the abiding influx of new blog recipes invading our fridge (y'all're welcome anytime, Jerk Chicken Tacos!), dinners are rarely repeats, but this crockpot blimp pepper recipe is a notable exception.
Ben and I both beloved them; our friends and neighbors honey them, and any slow cooker stuffed peppers that aren't eaten correct away, I'll rewarm for fast lunches and dinners throughout the week.
We adore tiresome cooker stuffed peppers so earnestly that I even adapted this recipe to make Mexican Stuffed Peppers, Stuffed Peppers, and Italian Blimp Peppers. Both of those stuffed pepper recipes are baked in the oven, goulash style. I also created this delicious Stuffed Pepper Casserole, which features all the aforementioned flavors in a deconstructed mode.
Today's stuffed pepper recipe follows a similar all-in-one good for you repast approach, simply leverages the convenience of the slow cooker to make the recipe equally fuss-free as possible.
How to Make Crockpot Stuffed Peppers
These slow cooker peppers are ultra flexible. Most often, I make these crockpot blimp peppers with chicken, but you can switch up the recipe and utilize footing turkey or footing beefiness. I've besides included a meat-gratis selection for anyone seeking a dull cooker stuffed peppers vegetarian recipe.
The grains in this recipe are flexible too. I adopt to make crockpot stuffed peppers without rice and use quinoa instead, because quinoa is the most low-maintenance option. You don't need to precook it before adding it to the pepper filling. If you're a fan of quinoa and Tex-Mex flavors, give this Mexican Quinoa a try.
If y'all prefer, you lot can employ rice (exist sure to melt it get-go). Trying for low carb? Brand these deadening cooker stuffed peppers with cauliflower rice instead.
The Ingredients
- Ground Meat. Most of the time, I use ground chicken. I've also made these crockpot stuffed peppers with ground turkey and ground beef. Pick your favorite!
- Black Beans. A healthy manner to add boosted protein and fiber. Purchase low-sodium black beans, and exist sure to rinse them before adding them to the filling.
- Quinoa. This super seed is a consummate protein. If you lot like, you can make the stuffed peppers with rice or with cauliflower rice instead. If using rice: you demand to precook it or the rice will turn out crunchy. If using quinoa or cauliflower rice, you practise NOT need to precook. But add together it right to the filling raw.
- Cheese. I similar pepper jack for a bit of a boot. If you prefer the stuffed peppers not be spicy, employ sharp cheddar or Monterey jack instead.
- Spices. Cumin, chili powder, and garlic pulverization give this signature Tex-Mex flavor and are piece of cake pantry staples. If you'd like the peppers more spicy, add together a pinch of cayenne pepper or chipotle chili powder.
- Toppings. THE WORKS. I love fresh cilantro, a dollop of Greek yogurt, avocado, more cheese, salsa…if it goes on a taco, information technology will keep these wearisome cooker stuffed peppers.
The Directions
- Kickoff by slicing off the tops of your bell peppers. Carefully, remove the ribs and seeds without breaking open the sides of the peppers, so fix aside. I find running a butter knife effectually the within a quick, effective way to handle the task.
- Grab a big bowl and add your ground chicken (or turkey or beef), black beans, tomatoes, quinoa (or cooked brown rice or cauliflower rice), spices, and cheese, so stir to combine. Done. Spoon the mixture into each pepper and fill to the pinnacle. That's it!
- Add a little water to your slow cooker, and stand the peppers up on their bases in the water. Cover the ho-hum cooker and melt on depression for 6 hours or on loftier for iii hours. Once the peppers are tender, remove the lid, and sprinkle the peppers with cheese. Embrace the irksome cooker again, and let sit for a few more minutes (we want to let the cheese become melty and delicious).
- Serve hot with whatsoever toppings you like, and DIG IN!
Storing, Freezing, and Reheating Crockpot Stuffed Peppers
After realizing how wonderful these peppers were (and deciding I needed to make some other batch), I immediately wondered, "Can you freeze crockpot blimp peppers?"
Yep! Thankfully, these crockpot stuffed peppers are not only delicious the day they're cooked, but they're also one of my favorite recipes to freeze and reheat.
- To Store. Store cooked leftovers in an airtight storage container in the refrigerator for up to iv days.
- To Reheat. For the best results, cutting the peppers into a few pieces get-go and then that they warm evenly. Identify leftovers in the oven in a blistering dish cut side up, and warm at 350 degrees F for about 10 minutes. Yous can also gently reheat leftovers on a microwave-safe plate in the microwave until heated through.
- To Freeze. Place cooked leftovers in an airtight freezer-safe container in the freezer for upwards to 3 months. Allow thaw overnight in the refrigerator earlier reheating.
What to Serve with Crockpot Blimp Peppers
- Cornbread. For a fun and delicious side, try these peppers alongside this Mexican Cornbread.
- More Vegetables. This Sweet Potato Recipe would be a delicious improver to stuffed peppers.
- Margarita. Wash your peppers down with a tasty and refreshing Skinny Margarita.
- More Beans. If yous're serving these peppers to a larger crowd, try a filling, hearty side dish like Instant Pot Refried Beans or Crock Pot Pinto Beans.
- Chips and Salsa. The ultimate, archetype crowd-pleasing appetizer or side. (This Mexican Corn Dip or 7-Layer Taco Dip would also be tasty with chips.)
Recipe Adaptations
- Vegetarian Crockpot Stuffed Peppers. Omit the meat; add an extra can of black beans. These Spinach Artichoke Quinoa Stuffed Bong Peppers are another vegetarian stuffed pepper favorite. Or try these Vegan Stuffed Peppers instead.
- Depression Carb Crockpot Stuffed Peppers. Swap cauliflower rice for the quinoa.
- Gluten Free Stuffed Peppers No changes needed! These stuffed peppers are naturally gluten free.
- Paleo Blimp Peppers (this change besides makes the recipe dairy free). Omit the cheese. Add together boosted chili powder (about ane teaspoon actress) and cumin (most ½ teaspoon extra) to the meat to bump up the flavour.
- To Make in the Instant Pot. Endeavor this equally delicious Instant Pot Stuffed Peppers recipe.
Repeat (considering I still tin can't become over the ease/taste payoff we have at work here): This crockpot blimp pepper filling takes less than 5 minutes to stir together, y'all can adapt it to almost any diet, and the concluding dish is so loaded with sassy Tex-Mex flavor that no i will believe you when y'all confess how easy these slow cooker stuffed are to make.
Savor these peppers tonight, swallow the remainder leftover tomorrow, then add this recipe to your 9-ane-ane dinner file. Information technology's a regular for us, and I hope information technology will exist for you too!
Recommended Tools to Brand Crockpot Stuffed Peppers
- Programmable slow cooker. I like that is one switches to "go along warm" at the terminate of the cooking time to deter overcooking.
- Giant mixing bowl. Perfect for stirring together the stuffed pepper filling.
- Two sided measuring spoons. Game changer! Less washing then piece of cake to store.
For the Peppers:
- half-dozen-8 big bell peppers any colors you like (I like ruddy)
- ane pound footing chicken or turkey or lean basis beef
- 1 tin reduced-sodium blackness beans (14 ounces), rinsed and tuckered
- 1 tin fire-roasted diced tomatoes (fourteen ounces), with juices
- 1 cup uncooked quinoa or swap iii cups COOKED brownish rice or 3 cups raw cauliflower rice
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ane teaspoon garlic powder
- 1/ii teaspoon kosher common salt
- 1 1/4 cup shredded pepper jack cheese divided; for a milder flavor, swap Monterey jack or cheddar
For Serving:
- Sliced avocado
- Chopped fresh cilantro
- Salsa
- Sour foam or plain Greek yogurt
- Freshly squeezed lime juice
-
Slice the tops off of the bell peppers (cut as close to the pinnacle as you can so that you have max space for stuffing), then carefully remove the ribs and seeds so that you do not break the sides of the peppers. Set bated.
-
Place the ground chicken into a big basin. Add the black beans, tomatoes with their juices, quinoa, chili powder, cumin, garlic powder, salt, and 3/four cup of the cheese. With a fork or your fingers, stir to combine. Spoon the filling into the hollowed-out centers of the peppers, filling them all the way to the height. (The number of peppers you need for all of the filling will vary depending upon the size of the peppers. I ordinarily fill about 7.)
-
Pour one/2 loving cup water into an empty v-quart (or larger) slow cooker. Stand the peppers up on their bases in the h2o, arranging them so that they are evenly spread apart. Cover the slow cooker and cook on depression for 6 hours or on high for three hours, until the peppers are tender. Remove the lid, sprinkle the peppers with the remaining ane/2 loving cup cheese, then cover the wearisome cooker again and let oestrus for a few boosted minutes, until the cheese is melted. Serve hot with desired toppings.
- TO Shop: Store cooked leftovers in an airtight storage container in the refrigerator for up to four days.
- TO REHEAT: For the best results, cut the peppers into a few pieces starting time then that they warm evenly. Place leftovers in the oven in a blistering dish cutting side up, and warm at 350 degrees F for about x minutes. You can besides gently reheat leftovers on a microwave-safe plate in the microwave until heated through.
- TO FREEZE: Place cooked leftovers in an airtight freezer-safety container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE IN THE OVEN: These peppers can also be baked in the oven: Stand the peppers up in a pan, pour a little water in the lesser, and encompass with aluminum foil. Bake for 40 to fifty minutes at 400 degrees F, until softened, hot, and cooked through.
Serving: one stuffed pepper (of six), without toppings Calories: 355 kcal Carbohydrates: 30 thou Protein: 27 g Fat: 15 thou Saturated Fat: six one thousand Cholesterol: 86 mg Potassium: 961 mg Cobweb: 9 thousand Sugar: seven k Vitamin A: 4379 IU Vitamin C: 155 mg Calcium: 244 mg Atomic number 26: 4 mg
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Annals
I originally shared this post back in 2014, so updated the postal service in 2017 with improved photos (then updated it Once again with more improved photos and recipe footstep by steps in 2019). The recipe has non changed and is still one of my favorites.
This postal service contains some affiliate links, which means that I make a small committee off items you buy at no additional cost to you.
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Source: https://www.wellplated.com/chicken-quinoa-crock-pot-stuffed-peppers/
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