Crockpot Stuffed Peppers

These easy Crockpot Stuffed Peppers with Quinoa are a quick, easy, healthy, and delicious meal with no pre-cooking. Easy, easy, easy!

Prep Time10

Cook Time6

Total Time6 10

Servings: servings

Calories: 333kcal

Author: Stephanie Wilson

Ingredients

6 large bell peppers in any color you like
1 pound ground turkey sausage or ground chicken, turkey, or lean beef (see notes)
1 can diced tomatoes with juices, (use Italian tomatoes with garlic, oregano and basil, if available)
1 cup dry quinoa or 3 cups cooked brown or white rice
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup shredded cheese like Mozzarella, Italian blend, or your favorite cheese
½ cup Parmesan cheese

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Instructions

Slice the tops from each pepper and remove the seeds and ribs. Do this carefully to keep each pepper intact without breaking the sides.
In a large bowl, add the ground sausage (or meat), tomatoes with their juices, uncooked quinoa, Italian seasoning, salt, ¾ cup of shredded cheese and ¼ cup Parmesan. Stir to combine.
Spoon filling all the way to the top in each of the hollowed-out centers of the peppers.
Pour ½ water into the base of a 5 to 6-quart slow cooker. Transfer the peppers and arrange them standing on their base. Cover and cook on low for 6 hours or on high for 3 hours.
Sprinkle peppers with remaining shredded cheese, cover, and let sit for a few more minutes until the cheese is melted.
Serve with favorite toppings like Greek yogurt and chopped fresh herbs like parsley and basil.

Notes

Substituting Ground Meat for Sausage: Because ground sausage brings so much flavor to the dish, if you substitute ground chicken, turkey, or beef, add another 1 teaspoon of Italian seasoning and ½ teaspoon of garlic powder to the uncooked filling for additional flavor.

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