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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.


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


  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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  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!



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