Slow Cooker Southwest Stuffed Peppers

Slow Cooker Southwest Stuffed Peppers

Serves 6 15 minute prep time

This super simple slow cooker Southwest stuffed pepper recipe is more than just a slick example of alliteration; it packs a punch of flavor. This is just what you’re looking for in a slow cooker recipe — minimal chopping and no cooking in advance. If you have a smaller slow cooker, half this recipe and use three bell peppers instead of six.

You can also switch this recipe up to Indian-inspired stuffed peppers by subbing in a can of chickpeas for the black beans and curry powder for the chili powder. Get ready to stuff your way to meal prep glory!


  • 6 large sweet bell peppers (I like using a mix or red, orange and yellow)
  • 1 cup uncooked quinoa
  • 2 cups salsa (mild, medium or hot – you choose!)
  • 1 cup canned crushed tomatoes
  • 1 425/15 oz can of black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 1 tsp cayenne, optional
  • 2 tsp salt
  • Optional toppings: shredded non-dairy cheese, avocado, salsa, hot sauce and/or chopped cilantro


  • Slice off the top of the peppers, remove ribs and seeds. Rinse the peppers well and place to the side.

  • Rinse quinoa and add to a bowl with all other ingredients.

  • Pour ½ a cup of water into your slow cooker to ensure that your peppers don’t stick.

  • Stuff your peppers all the way to the top and place arrange them carefully in your slow cooker.

  • Cover and cook on high for three hours.

  • Eat one fresh out of the slow cooker and save the rest for packed lunches. Enjoy topped with your favorite Southwest toppings!