Crock Pot Stuffed Peppers with Quinoa

Course dinner, Main Course

Cuisine American

Prep Time 25

Cook Time 4

Total Time 4 25

Servings servings

Calories 391kcal

Get Recipe Ingredients

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.
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.
Stuff the Peppers: Fill each bell pepper with the meat mixture, pressing it down slightly to pack.
Prep Crockpot: Pour half of the remaining marinara sauce into the bottom of the slow cooker. Arrange the stuffed peppers in the crock pot, standing upright. Pour the rest of the marinara sauce over the top.
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).
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.

The number of peppers you need will depend on their size and the size of your crockpot. For less food waste, dice the tops of the peppers and add them to the meat to cook.
Use lean meat to avoid excess grease in the recipe.
For firmer peppers, reduce your cooking time slightly.
Freeze leftovers! These reheat well in the microwave or oven for easy meals.
This recipe was created for a 6-quart slow cooker.