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Slow-Cooker Stuffed Peppers
herbed yogurt / mixed greens

Active: 30 min Total: 6 hr 40 min
Stuffed peppers are super versatile, lending themselves to a variety of toppings and making great leftovers. For a lighter dinner, we serve them over a bed of greens with an herby yogurt topping. Make these in the slow-cooker or see the prep steps for easy oven-friendly instructions.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow-Cooker Stuffed Peppers:
  • Quinoa, dry - 1 cup
  • Vegetable stock (or water) - 2 cups
  • Bell peppers, any color - 4, tops removed
  • Onions - 1/2, chopped
  • Garlic - 4 cloves, minced
  • Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 1 cup
  • Black beans (1 can = 14 oz / 397 g) - 1 can, rinsed and drained
  • Chili powder - 2 tsp
  • Cumin, ground - 1/2 tsp
  • Mixed greens - 5 oz
  • Lemons - 1/2, juice of
  • Cheese, Mexican blend - 4 oz
Herbed Yogurt:
  • Cilantro, fresh - 2 Tbsp
  • Parsley, fresh, flat-leaf - 2 Tbsp
  • Yogurt, plain or Greek - 1 cup
  • Lemons - 1/2, juice of
  • Harissa paste (opt, sub other hot sauce) - 1/2 tsp

Nutrition Facts

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Prep

  1. Quinoa - Run quinoa in a strainer under cool water for ~2 minutes. Heat in a saucepan over medium-high heat, stirring frequently, until lightly toasted. Add stock or water. Bring to a boil. Lower heat and cover. Cook until liquid is absorbed, ~15 minutes. (Can be done up to 5 days ahead)
  2. Bell peppers - Slice tops off and discard seeds and stem. (Can be done up to 5 days ahead)
  3. Onions / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  4. Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave.
  5. Rinse and drain beans.
  6. Slow-cook peppers - Combine quinoa with onions, garlic, corn, beans, chili powder and cumin. Season with some salt and pepper. Spoon filling into bell peppers and place cut-side up into the bowl of a slow cooker. Pour 1/2 cup of water around the base of the peppers. Slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours). (Note: Peppers can also be baked in the oven, covered, at 350F (176C) degrees until tender, 30 to 35 minutes.)
  7. Make herbed yogurt - In the bowl of a food processor, combine cilantro, parsley, yogurt, lemon juice and harissa paste. Pulse until smooth (add a splash of water if needed). Season with some salt and pepper. (Can be done up to 3 days ahead)

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Make

  1. In the last 15 minutes of cooking, squeeze lemon juice over peppers and top with cheese. Cover and continue cooking until cheese is melted, ~15 minutes. (If baking in the oven, squeeze lemon juice over peppers and top with cheese. Continue baking, uncovered until cheese is melted, ~10 minutes.)
  2. Remove peppers from slow-cooker and transfer to serving plates. Serve over mixed greens and top the entire dish with herbed yogurt. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (90)
Gluten-free (6)
Paleo (9)
Vegetarian (19)

54 reviews

These were great! The only thing i'd say is to not use frozen corn in them but canned corn because the frozen corn gets pretty dry and tough.

By: Steffi
Posted: Oct 28, 2018
Diet: Original
0 Helpful

These did seem like just giant taco meatballs, but the guy loved them so it is what it is. Next time I'll add more vegetables to the mix, or maybe sub tomato paste & broth instead of water. How cool would it be to have an egg inside each meatball? Like a weird version of shakshouka. Maybe it's impossible. Sadly, only was able to cram 6 peppers in to the slow cooker!

By: Hilary
Posted: Apr 18, 2016
Diet: Paleo
0 Helpful

Needs RICE!!! Had so much water inside of pepper. Used ground beef instead of pork, and used the oven method of cooking.

By: Jonathan
Posted: Mar 20, 2016
Diet: Original
0 Helpful

Added a can of diced tomatoes with oil and garlic to the bottom of the crockpot instead of water. Tasted amazing! The filling for the peppers is magnificent!

By: Kristalyn
Posted: Mar 10, 2016
Diet: Original
0 Helpful

Very nice. Made in oven.

By: Catharine
Posted: Nov 04, 2015
Diet: Original
0 Helpful

Made this in the oven, probably would have been better in the slow cooker. The flavor was good and I liked the herbed yogurt.

By: Melanie
Posted: Oct 30, 2015
Diet: Original
0 Helpful