16 Delicious Crock Pot Stuffed Pepper Recipes Easy to Make

Ready to transform your dinner routine with minimal effort and maximum flavor? Our roundup of 16 Delicious Crock Pot Stuffed Pepper Recipes Easy to Make is here to save the day! Perfect for busy weeknights or cozy weekends, these recipes promise comfort food that’s both hearty and hassle-free. Dive in to discover your next favorite meal that’ll have everyone asking for seconds!

Classic Beef and Rice Stuffed Peppers

Now, as the evening light fades, there’s something profoundly comforting about preparing a dish that feels like a hug in edible form. Classic Beef and Rice Stuffed Peppers are just that—a tender embrace of flavors and textures, perfect for a quiet dinner that soothes the soul.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground beef, 85% lean
• 1 cup long-grain white rice, rinsed
• 2 cups homemade beef stock, warmed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup sharp cheddar cheese, grated
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the peppers snugly.
2. In a large skillet over medium heat, warm the olive oil until shimmering. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic, smoked paprika, and ground cumin, cooking until fragrant, about 30 seconds. Tip: Toasting the spices briefly unlocks their full aroma.
4. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 6 minutes. Season with salt and pepper.
5. Mix in the rinsed rice and warmed beef stock, bringing the mixture to a simmer. Cover and reduce heat to low, cooking until the rice is tender and the liquid is absorbed, about 18 minutes. Tip: Resist the urge to stir the rice too often to prevent it from becoming mushy.
6. Remove from heat and fold in the chopped parsley. Adjust seasoning if necessary.
7. Stand the prepared bell peppers in the greased baking dish. Spoon the beef and rice mixture into each pepper, packing lightly.
8. Sprinkle the grated cheddar cheese over the top of each stuffed pepper.
9. Bake in the preheated oven until the peppers are tender and the cheese is bubbly and slightly golden, about 25 minutes. Tip: For an extra touch of color, broil for the last 2 minutes.

Yielded from the oven, these stuffed peppers offer a delightful contrast between the soft, savory filling and the sweet, slightly charred pepper walls. Consider serving them atop a swirl of creamy polenta for an extra layer of comfort, or alongside a crisp green salad to cut through the richness.

Quinoa and Black Bean Stuffed Peppers

Mornings like these, when the light filters softly through the kitchen window, call for meals that are both nourishing and comforting. Quinoa and black bean stuffed peppers offer a harmonious blend of textures and flavors, perfect for a reflective midday meal or a quiet evening dinner.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed under cold water
• 2 cups vegetable broth
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup sharp cheddar cheese, grated
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender and the broth is absorbed.
3. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the black beans, cumin, and smoked paprika, cooking for an additional 2 minutes to meld the flavors.
5. Remove the skillet from heat and fold in the cooked quinoa and half of the grated cheese. Season with salt to taste.
6. Spoon the quinoa mixture into the prepared bell peppers, packing lightly. Top with the remaining cheese.
7. Place the stuffed peppers in the baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
8. Tip: For an extra layer of flavor, drizzle the stuffed peppers with a touch of olive oil before baking.
9. Tip: Allow the stuffed peppers to rest for 5 minutes after baking for easier handling.
10. Tip: Serve with a side of avocado slices or a dollop of sour cream for added richness.

The quinoa and black bean stuffed peppers emerge from the oven with a delightful contrast of textures—the peppers tender yet firm, the filling hearty and slightly cheesy. Their smoky, earthy flavors pair beautifully with a crisp green salad or a tangy lime crema for a meal that feels both wholesome and indulgent.

Cheesy Chicken Stuffed Peppers

Just as the evening light fades into a soft glow, there’s something deeply comforting about preparing a meal that feels like a warm embrace. Today, let’s gently unfold the layers of making Cheesy Chicken Stuffed Peppers, a dish that marries simplicity with indulgence, perfect for those reflective moments in the kitchen.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups cooked chicken breast, shredded
• 1 cup arborio rice, cooked
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, clarified
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt, to precise measurement

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment.
2. In a medium skillet over low heat, melt the clarified butter, then add the shredded chicken and thyme, stirring gently to coat.
3. Combine the chicken mixture with the cooked arborio rice, heavy cream, smoked paprika, and a precise pinch of salt in a large bowl, folding carefully to maintain the rice’s integrity.
4. Stuff each bell pepper with the chicken and rice mixture, packing lightly to allow the flavors to meld.
5. Sprinkle the tops with a generous layer of sharp cheddar and Parmesan cheeses, ensuring even coverage for a golden crust.
6. Place the stuffed peppers in a baking dish and bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and slightly browned.
7. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Perfectly tender peppers give way to a creamy, cheesy filling with a hint of smokiness, a dish that’s as visually appealing as it is delicious. Consider serving atop a bed of arugula for a peppery contrast or alongside a crisp white wine to elevate the meal.

Turkey and Brown Rice Stuffed Peppers

Amidst the quiet hum of the kitchen, the thought of turkey and brown rice stuffed peppers brings a comforting warmth to mind, a dish that marries simplicity with nourishment in every bite.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground turkey, preferably free-range
• 1 cup brown rice, cooked al dente
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil, extra virgin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 cup tomato sauce, no salt added
• 1/2 cup sharp cheddar cheese, grated
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 3 minutes.
3. Add the minced garlic and ground turkey to the skillet, breaking the meat apart with a spoon, and cook until the turkey is no longer pink, approximately 5 minutes.
4. Stir in the cooked brown rice, smoked paprika, sea salt, and black pepper, mixing thoroughly to combine.
5. Pour in the tomato sauce, reduce the heat to low, and simmer for 5 minutes to meld the flavors.
6. Carefully fill each bell pepper with the turkey and rice mixture, packing lightly to ensure even cooking.
7. Place the stuffed peppers in the prepared baking dish, cover with foil, and bake for 25 minutes.
8. Remove the foil, sprinkle the grated cheddar cheese over the peppers, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
9. Garnish with fresh parsley before serving.

Offering a delightful contrast of textures, the tender peppers give way to a savory, hearty filling, with the melted cheese adding a creamy finish. Serve alongside a crisp green salad for a balanced meal that satisfies both the palate and the soul.

Vegetarian Lentil Stuffed Peppers

On a quiet evening, when the kitchen becomes a sanctuary, the humble bell pepper transforms into a vessel of warmth and nourishment. This dish, a tapestry of earthy lentils and vibrant peppers, invites a moment of pause and savor.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup green lentils, rinsed and drained
• 2 cups vegetable broth, low-sodium
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup feta cheese, crumbled
• Salt, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, covered, for 25 minutes or until lentils are tender but not mushy. Drain any excess liquid.
3. While the lentils cook, heat olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.
4. Combine the cooked lentils, sautéed onion mixture, parsley, and feta cheese in a large bowl. Season with salt to taste.
5. Carefully stuff each bell pepper with the lentil mixture, packing lightly. Place the stuffed peppers in the prepared baking dish.
6. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld.

Creating a golden crust on the feta adds a delightful contrast to the soft lentils, while the peppers offer a sweet, smoky embrace. Serve atop a bed of wild rice for an earthy complement, or alongside a crisp green salad for a lighter touch.

Mexican Style Stuffed Peppers with Corn and Beans

Today, as the light filters softly through the kitchen window, I find myself drawn to the vibrant colors and comforting aromas of Mexican cuisine. There’s something deeply satisfying about preparing a dish that balances bold flavors with the simplicity of fresh, wholesome ingredients.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked black beans, drained and rinsed
• 1 cup sweet corn kernels, fresh or frozen
• 1/2 cup finely diced white onion
• 2 cloves garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1 cup cooked quinoa
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 3 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and sea salt. Cook for 1 minute until fragrant.
4. Add the black beans and corn to the skillet, stirring to combine. Cook for 5 minutes, allowing the flavors to meld.
5. Remove the skillet from heat and fold in the cooked quinoa, half of the queso fresco, cilantro, and lime juice. Mix well.
6. Spoon the filling evenly into the prepared bell peppers, packing lightly. Place them in the baking dish.
7. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through.
8. Sprinkle the remaining queso fresco over the peppers during the last 5 minutes of baking.

Upon first bite, the peppers offer a delightful contrast between the tender flesh and the hearty, spiced filling. The queso fresco adds a creamy saltiness that balances the sweetness of the corn, making each mouthful a harmonious blend of textures and flavors. Serve alongside a crisp green salad or atop a bed of cilantro-lime rice for a complete meal.

Italian Sausage and Mozzarella Stuffed Peppers

Comfort comes in many forms, and today, it arrives in the vibrant hues of bell peppers, generously stuffed with a hearty blend of Italian sausage and melty mozzarella. This dish, a humble yet profound celebration of flavors, invites you to slow down and savor each bite, much like the gentle unfolding of a quiet evening.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb Italian sausage, casings removed
• 1 cup mozzarella cheese, shredded
• 1/2 cup marinara sauce
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even cooking environment for the peppers.
2. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds, to unlock its aromatic potential.
3. Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until no longer pink, approximately 5 minutes, for a thoroughly cooked base.
4. Stir in the marinara sauce, dried oregano, and red pepper flakes, simmering for 2 minutes to meld the flavors beautifully.
5. Remove the skillet from heat and fold in the breadcrumbs and half of the mozzarella cheese, creating a cohesive and flavorful filling.
6. Generously stuff each bell pepper with the sausage mixture, then top with the remaining mozzarella cheese for a golden, bubbly finish.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is beautifully melted and slightly browned.

As the peppers emerge from the oven, their edges slightly charred and cheese irresistibly stretchy, you’ll find a dish that’s both robust and comforting. Serve alongside a crisp green salad or atop a bed of creamy polenta for a meal that feels both indulgent and nourishing.

Greek Style Lamb and Feta Stuffed Peppers

Perhaps there’s no better way to welcome the warmth of summer than with a dish that marries the robust flavors of the Mediterranean with the simple pleasure of home cooking. Greek Style Lamb and Feta Stuffed Peppers are a testament to the joy of blending spices, herbs, and textures into a meal that feels both nourishing and indulgent.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground lamb, preferably grass-fed
• 1 cup crumbled feta cheese
• 1/2 cup cooked long-grain rice
• 1/4 cup finely chopped fresh mint
• 2 tbsp extra virgin olive oil
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment for the peppers.
2. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes, to properly sauté the garlic without burning.
3. Add the minced garlic and ground lamb to the skillet, breaking the lamb into small crumbles with a wooden spoon, and cook until the lamb is no longer pink, approximately 5 minutes.
4. Stir in the cooked rice, crumbled feta cheese, chopped mint, ground cumin, smoked paprika, and salt, mixing gently to combine all the flavors without overworking the mixture.
5. Carefully stuff each bell pepper with the lamb and feta mixture, packing lightly to allow the flavors to meld during baking.
6. Place the stuffed peppers in a baking dish and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
7. For a golden top, broil the peppers for the last 2 minutes of cooking, watching closely to prevent burning.

Gently resting on the plate, these stuffed peppers offer a delightful contrast between the soft, yielding flesh of the pepper and the savory, spiced lamb filling. Serve them alongside a crisp, Greek salad or a dollop of tzatziki for a meal that transports you straight to the Aegean coast.

Spicy Pork and Rice Stuffed Peppers

Today, as the light filters softly through the kitchen window, I find myself drawn to the comforting embrace of cooking, a ritual that grounds me. The dish I’m preparing, a harmonious blend of heat and heartiness, is a testament to the beauty of simple ingredients transformed.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground pork, preferably pasture-raised
• 1 cup jasmine rice, rinsed until the water runs clear
• 2 cups chicken stock, homemade if possible
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 cup grated Parmesan cheese
• Salt, precisely 1 tsp

Instructions

1. Preheat your oven to 375°F, ensuring the rack is positioned in the center for even heat distribution.
2. In a medium saucepan, melt the clarified butter over medium heat, then sauté the onion until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Add the minced garlic, smoked paprika, and cayenne pepper to the onions, cooking for an additional minute until fragrant, a sign the spices have bloomed.
4. Introduce the ground pork to the pan, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 7 minutes, seasoning with salt halfway through.
5. Stir in the rinsed jasmine rice and chicken stock, bringing the mixture to a boil before reducing to a simmer, covered, for 18 minutes, or until the rice is tender and the liquid absorbed.
6. While the rice cooks, prepare the bell peppers by placing them in a baking dish, ensuring they stand upright; if necessary, trim the bottoms slightly for stability.
7. Once the rice mixture is ready, fold in the grated Parmesan cheese, then carefully stuff each pepper to the brim, packing the mixture gently to avoid air pockets.
8. Bake the stuffed peppers uncovered for 25 minutes, or until the peppers are tender and the tops are lightly golden.
9. Allow the peppers to rest for 5 minutes before serving; this rest period lets the flavors meld beautifully.

Delightfully, the peppers emerge from the oven with a vibrant char, their flesh yielding to reveal a spicy, aromatic filling. The rice, now perfectly al dente, carries the warmth of the spices, while the Parmesan adds a subtle umami depth. Serve these atop a smear of roasted garlic aioli for an extra layer of flavor, or alongside a crisp, green salad to balance the heat.

Wild Rice and Mushroom Stuffed Peppers

Falling into the rhythm of the kitchen, there’s something deeply comforting about preparing a dish that feels like a hug in every bite. Today, let’s embrace the earthy flavors of wild rice and mushrooms, nestled inside vibrant bell peppers, a dish that sings of autumn’s bounty.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 2 tbsp extra virgin olive oil
• 1 cup cremini mushrooms, finely diced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers snugly.
2. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Stir in the garlic, thyme, and smoked paprika, cooking for an additional minute until fragrant. Remove from heat.
5. Once the rice is cooked, fluff it with a fork and gently fold in the mushroom mixture and Parmesan cheese. Season with salt and pepper to taste.
6. Spoon the rice mixture into the prepared bell peppers, packing lightly. Place the stuffed peppers in the greased baking dish.
7. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
8. For a golden top, broil the peppers for the last 2-3 minutes of baking, watching closely to prevent burning.

Each bite of these stuffed peppers offers a delightful contrast between the tender pepper and the hearty, nutty filling. Elevate the dish by serving it atop a swirl of creamy polenta or alongside a crisp green salad for a complete meal.

BBQ Chicken Stuffed Peppers

Just as the summer sun begins to wane, casting long shadows across the kitchen, there’s a comforting simplicity in preparing a dish that marries the smoky allure of barbecue with the sweet, crisp embrace of bell peppers. This recipe, a humble yet vibrant celebration of flavors, invites you to slow down and savor the process, much like the gentle unfolding of a summer evening.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups shredded BBQ chicken, preferably from pasture-raised birds
• 1 cup cooked quinoa, cooled
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup red onion, finely diced
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded BBQ chicken, cooked quinoa, red onion, smoked paprika, garlic powder, sea salt, and black pepper, stirring until evenly mixed.
3. Carefully spoon the chicken mixture into each bell pepper, packing lightly to ensure they are evenly filled without overstuffing.
4. Place the stuffed peppers in the prepared baking dish and drizzle the tops with the remaining clarified butter for a golden finish.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the edges begin to caramelize.
6. Sprinkle the freshly grated cheddar cheese over the top of each pepper during the last 5 minutes of baking, allowing it to melt beautifully.
7. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.

Lusciously tender with a smoky depth, these BBQ chicken stuffed peppers offer a delightful contrast between the sweet, charred edges of the pepper and the rich, savory filling. Serve them atop a bed of wild arugula for an added peppery bite, or alongside a chilled cucumber salad to complement their warmth.

Thai Inspired Peanut Chicken Stuffed Peppers

Yesterday, as the golden hues of sunset painted the kitchen, the idea of blending the vibrant flavors of Thailand with the comforting form of stuffed peppers took root. This dish, a harmonious marriage of cultures, invites a moment of pause to savor each bite.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb free-range chicken breast, finely diced
• 1/2 cup organic creamy peanut butter
• 1 tbsp cold-pressed sesame oil
• 2 tbsp tamari sauce
• 1 tbsp raw honey
• 2 cloves garlic, microplaned
• 1 tbsp fresh ginger, finely grated
• 1/2 cup coconut milk, full-fat
• 1/4 cup cilantro, finely chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp crushed red pepper flakes
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish large enough to hold the peppers upright.
2. In a large skillet over medium heat, warm the sesame oil. Add the diced chicken, cooking until no pink remains, about 5-7 minutes.
3. While the chicken cooks, in a medium bowl, whisk together peanut butter, tamari, honey, garlic, ginger, coconut milk, cilantro, lime juice, and red pepper flakes until smooth.
4. Once the chicken is cooked, remove from heat and fold in the peanut sauce until evenly coated.
5. Stand the prepared bell peppers in the baking dish and evenly divide the chicken mixture among them.
6. Bake for 25-30 minutes, until the peppers are tender and the filling is bubbly.
7. Remove from oven and let rest for 5 minutes before garnishing with chopped peanuts.

As the peppers cool slightly, the filling thickens, clinging to each tender bite of pepper. The crunch of peanuts offers a delightful contrast, while the creamy sauce whispers of distant markets and spice-laden breezes. Serve alongside a crisp, chilled cucumber salad to complete the experience.

Southwestern Stuffed Peppers with Avocado Cream

How often do we pause to savor the colors and textures that make cooking such a personal joy? Today, let’s gently fold ourselves into the process of creating something both vibrant and comforting, a dish that carries the warmth of the Southwest in every bite.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1/2 cup cilantro, finely chopped
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• Salt, to taste

Instructions

1. Preheat the oven to 375°F. Place the prepared bell peppers in a baking dish, cut side up.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed and the quinoa is fluffy.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
5. Add the black beans and corn to the skillet, cooking until heated through, about 3 minutes.
6. Remove the skillet from heat and fold in the cooked quinoa and cilantro. Season with salt to taste.
7. Spoon the quinoa mixture into the bell peppers, packing lightly. Cover the dish with foil and bake for 25 minutes.
8. While the peppers bake, prepare the avocado cream by blending the avocado, sour cream, and lime juice until smooth. Season with salt to taste.
9. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
10. Serve the stuffed peppers warm, drizzled with the avocado cream.

Beyond the vibrant hues and the inviting aroma, these peppers offer a delightful contrast between the tender vegetable and the hearty filling. The avocado cream adds a creamy, tangy finish that elevates the dish, making it perfect for a quiet dinner or a gathering with loved ones.

Mediterranean Stuffed Peppers with Olives and Feta

Yesterday, as the golden light of the evening streamed through my kitchen window, I found myself drawn to the vibrant colors and bold flavors of the Mediterranean. It was in this quiet moment that the idea of stuffed peppers, brimming with olives and feta, came to mind—a dish that promises both comfort and a touch of elegance.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa, cooled
• 1/2 cup Kalamata olives, pitted and finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold the peppers upright.
2. In a large mixing bowl, combine the quinoa, olives, feta, olive oil, lemon juice, oregano, salt, and black pepper. Stir gently to blend the flavors without breaking down the feta too much.
3. Carefully spoon the quinoa mixture into each bell pepper, filling them to the top but not packing too tightly to allow the flavors to meld.
4. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
5. Remove from the oven and let rest for 5 minutes before sprinkling with fresh parsley for a burst of color and freshness.

The peppers emerge from the oven with a tender bite, their sweetness perfectly balanced by the salty tang of feta and olives. Serve them atop a bed of lightly dressed arugula for a meal that feels both nourishing and indulgent.

Buffalo Chicken Stuffed Peppers

Sometimes, the most comforting meals come from the simplest combinations, like the fiery kick of buffalo sauce melding with the tender, juicy chicken, all nestled within the sweet embrace of a bell pepper. It’s a dish that speaks to the soul, offering both warmth and a bit of excitement on the palate.

Ingredients

• 4 large bell peppers, halved and seeded
• 2 cups cooked chicken, shredded (preferably from a pasture-raised bird)
• 1/2 cup buffalo sauce (homemade or premium store-bought)
• 1/4 cup blue cheese crumbles (artisanal, if available)
• 1/4 cup cream cheese, softened
• 1 tbsp clarified butter
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a mixing bowl, combine the shredded chicken, buffalo sauce, blue cheese crumbles, cream cheese, garlic powder, and smoked paprika until evenly mixed. Season lightly with salt.
3. Carefully spoon the chicken mixture into each bell pepper half, ensuring they are generously filled but not overflowing.
4. Arrange the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly.
5. For a golden top, broil the peppers for an additional 2-3 minutes, watching closely to prevent burning.
6. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Might you find the contrast between the spicy, creamy filling and the sweet, slightly charred pepper utterly delightful. Serve these atop a bed of crisp arugula for a refreshing contrast, or alongside a cool, creamy ranch dressing to tame the heat.

Sweet Potato and Black Bean Stuffed Peppers

Delving into the heart of comfort food, this dish marries the earthy sweetness of sweet potatoes with the robust depth of black beans, all nestled within the tender embrace of bell peppers. It’s a symphony of flavors that speaks to the soul, especially on a quiet evening when the world seems to pause.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup black beans, rinsed and drained
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Monterey Jack cheese, shredded

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a medium bowl, toss the sweet potatoes with olive oil, cumin, smoked paprika, and sea salt until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 20 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes roast, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the red onion and garlic until translucent, about 3 minutes.
5. Add the black beans to the skillet, stirring gently to combine with the onions and garlic. Cook for 2 minutes to warm through.
6. Remove the sweet potatoes from the oven and fold them into the black bean mixture along with the chopped cilantro.
7. Arrange the bell pepper halves in the prepared baking dish. Spoon the sweet potato and black bean mixture evenly into each pepper half.
8. Sprinkle the shredded Monterey Jack cheese over the top of each stuffed pepper.
9. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Softened by the oven’s warmth, the peppers yield easily to the fork, revealing a filling that’s both hearty and nuanced. Serve these atop a bed of quinoa for an extra layer of texture, or alongside a crisp green salad to balance the richness.

Conclusion

Mouthwatering and convenient, these 16 crock pot stuffed pepper recipes are a treasure trove for busy home cooks. Each dish promises ease and flavor, making weeknight dinners a breeze. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share this roundup on Pinterest to spread the joy of effortless, delicious meals. Happy cooking!