There are some days that cooking is a chore, even for someone like me who would rather be in the kitchen than anywhere else. For days like this, these Crock Pot Stuffed Peppers are the ideal dinner to prep. Not only are you bound to have leftovers, they're hearty, packed with protein, flavor, and they also freeze beautifully. These Crock Pot Stuffed Peppers with beef, quinoa, and melty cheese are an easy, healthy dinner idea the whole family will love!

Another crock pot favorite for my family is this super satisfying crock pot sesame chicken.

Watch The How-To Video

Jump to:

• Watch The How-To Video
• What You’ll Need for Crock Pot Stuffed Peppers
• Step-by-Step Guide to Make These Crock Pot Stuffed Peppers
• Storage & Reheating Tips
• Variations & Add-Ins
• What to Serve with Stuffed Peppers
• Can I Make These Ahead of Time?
• Other Hearty Crock Pot Recipes
• Printable Recipe

Why You’ll Love These Crock Pot Stuffed Peppers

✔️ Hands-off cooking: After the prep, the slow cooker does the heavy lifting.

✔️ Nutritious and hearty: Quinoa adds extra protein and fiber, and lean beef adds protein.

✔️ Customizable: Don’t have quinoa? Sub in rice. Want it spicy? Add a pinch of red pepper flakes (I always add the red chili flakes).

✔️ Meal prep friendly: These reheat beautifully and even freeze well, making them ideal for busy weeknights or make-ahead lunches.

What You’ll Need for Crock Pot Stuffed Peppers

Let’s break down the main components of this dish and why each one matters:

1. Bell Peppers

You’ll want medium-sized bell peppers, and any color will do—red, yellow, orange, or green. Red peppers are the sweetest, while green have a slightly more bitter flavor. Choose firm, unblemished peppers that can stand upright on their own (or trim the bottoms slightly so they don’t tip over in the slow cooker).

Tip: Don’t toss the pepper tops—dice them up and add them to the filling for less food waste and more flavor!

2. Lean Ground Beef

This recipe uses 1 pound of lean ground beef—I usually go with 90/10 to keep things flavorful without too much grease. You can also use ground turkey or even a plant-based alternative if that suits your needs.

3. Quinoa

Here’s where this recipe gets a little modern. Instead of the classic white rice, we’re using uncooked quinoa. Not only is quinoa quicker to cook, but it adds a nutritional boost with extra protein, fiber, and minerals. Plus, it absorbs all the savory juices as it cooks inside the pepper. Win-win.

Substitution: You can easily swap in 2 cups of cooked rice if you prefer.

4. Aromatic Add-ins

No stuffed pepper is complete without onion and garlic. Sautéed with the meat, they add richness and depth to the filling. A dash of Italian seasoning pulls it all together with a herby, savory punch.

5. Marinara Sauce

This is your moisture and your flavor base. You’ll need about 24 ounces—half goes into the filling, and the rest gets poured into the crock pot to coat the peppers while they cook. Choose your favorite jarred marinara or homemade if you have some on hand.

6. Cheddar Cheese

Melted cheese is the final touch. Some goes into the filling, and the rest is sprinkled on top in the last few minutes of cooking. It gets all gooey and golden... seriously irresistible.

Step-by-Step Guide to Make These Crock Pot Stuffed Peppers

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright.
   
2. Make the Filling: In a large skillet over medium-high heat, brown the meat and onions, breaking up the meat as it cooks. Add the Italian seasoning, salt and pepper, and minced garlic the last couple of minutes of cooking—once cooked, mix in the uncooked quinoa, 1 ½ cups of marinara, and ¾ cup cheese.
   
3. Stuff the Peppers: Fill each bell pepper with the meat mixture, pressing it down slightly to pack.
   
4. Prep Crockpot: Pour half of the remaining marinara sauce into the bottom of the slow cooker. Arrange the stuffed peppers in the crockpot, standing upright. Pour the rest of the marinara sauce over the top.
   
5. Cook: Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until the peppers are tender and the filling is fully cooked (internal temperature should be 165°F for ground turkey and 160°F for ground beef).
   
6. Add Cheese: Sprinkle remaining cheddar cheese over the peppers in the last 10-15 minutes of cooking. Cover again to allow the cheese to melt.

Storage & Reheating Tips

These crock pot stuffed peppers are the gift that keeps on giving. They store and reheat incredibly well, which makes them ideal for leftovers and meal prep.

Freezer: Let the cooked peppers cool completely, then wrap individually in foil or plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating..

Fridge: Store in an airtight container for up to 4 days. Reheat in the microwave or a 350°F oven until hot.

Helpful Tips for Success

If this is your first time making stuffed peppers in a crock pot, here are a few helpful tips:

• Don’t overcook: If you prefer your peppers with a little bite, stick closer to the lower end of the cook time.
  
• Lean meat is key: Extra grease can make the filling soggy. Go for 90% lean beef or drain the fat well after browning.
  
• Quinoa cooks in the pepper: There’s no need to pre-cook it—it absorbs the moisture from the sauce and becomes perfectly tender.
  
• Cheese at the end: Add cheese too early, and it might dry out. Adding it at the end keeps it melty and fresh.

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Variations & Add-Ins

This recipe is easy to customize depending on what you’ve got in your fridge or pantry:

Fresh herbs: Stir in chopped basil or parsley before serving for a bright, fresh finish.

Make it vegetarian: Swap the beef for lentils, beans, or a plant-based crumble. Add extra chopped veggies like mushrooms or zucchini for texture.

Add heat: Stir in a pinch of red pepper flakes or diced jalapeños if you like things spicy.

Different cheese: Try mozzarella, provolone, or even pepper jack for a twist.

Can I Make These Ahead of Time?

Absolutely! These stuffed peppers are meal prep champs. You can:

• Assemble them the night before – Store them covered in the fridge, then place in the crock pot the next day.
  
• Freeze before cooking – Stuff the peppers and freeze them (uncooked) in a freezer-safe container. Thaw overnight and cook as directed.
  
• Cook and freeze – Let them cool fully after cooking, then freeze. Reheat individually as needed.

Other Hearty Crock Pot Recipes

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Printable Recipe