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Crockpot Stuffed Bell Peppers Recipe

Prep Time5 mins
Cook Time3 hrs
Servings: 4
Author: DIY Thrill


  • 4 Large Bell Peppers {or 5 medium Bell Peppers}
  • 1 Medium White Onion diced
  • 1 cup Cooked Quinoa or Spanish Rice
  • 15 ounces Black Beans drained and rinsed
  • 1.25 ounces Taco Seasoning 1 packet
  • 1 pound Ground Beef
  • 1 1/2 cups shredded Mexican Cheese or Pepper Jack Cheese
  • 2 cloves Garlic minced
  • Salt & Pepper to taste
  • (Optional Topping) Sour Cream ,Salsa, Sliced Jalapeño, fresh Cilantro, Green Onions, additional 1 cup Shredded Cheese


  • Wash and dry Bell Peppers.
  • Carefully cut off the top of the Peppers and scrape out the seeds and membranes, then set aside.
  • Brown Ground Beef, Diced Onion, and Garlic over medium-high heat until no pink remains.  Drain any fat.
  • Stir in Taco Seasoning mixed with water {per packet instructions}, and continue to cook for 2 - 4 minutes over medium-high heat.
  • Add Ground Beef, Onion, Black Beans, and cooked Quinoa to a large mixing bowl and stir all ingredients until well combined.
  • Pour 1/2 cup Water into the bottom of your crockpot.
  • Using a spoon, stuff each Pepper with filling mixture and place the stuffed Peppers upright in your crockpot.
  • Cook on HIGH for 3 hours, or until peppers are tender.
  • After 3 hours, remove lid from crockpot, sprinkle Shredded Cheese on top of the Stuffed Peppers, place lid back on, and cook on HIGH for 10 more minutes or until cheese is melted and gooey.
  • Optional: Top each pepper with a dollop of sour cream and load it up with toppings.  Enjoy!