Slow Cooker Stuffed Peppers

11 375 366
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 6
Slow Cooker Stuffed Peppers
Health Highlights


454 gm Beef, ground, extra lean
1 can (15oz) Black beans, canned (drained, rinsed)
1 dash Black pepper
1 1/2 cup, crumbled Goat feta cheese (divided)
1/2 tsp Chili powder (optional)
2 tbsp Cilantro (coriander) (chopped)
1 tsp Cumin
1 pinch Kosher salt
3 medium pepper(s) Red bell pepper (stemmed, seeded)
1 1/2 cup Quinoa, cooked
3 medium pepper(s) Yellow bell pepper (stemmed, seeded)


Lightly coat the inside of a 6-qt slow cooker with nonstick spray.

In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.

Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.

Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.

Serve immediately, drizzled with sour cream, if desired.


Nutrition Facts

Per Portion

Calories 366
Calories from fat 140
Calories from saturated fat 76
Total Fat 15.6 g
Saturated Fat 8.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.6 g
Cholesterol 77 mg
Sodium 797 mg
Potassium 812 mg
Total Carbohydrate 31 g
Dietary Fiber 7.5 g
Sugars 4.3 g
Protein 28.9 g

Dietary servings

Per Portion

Grain 0.7
Meat 0.8
Meat Alternative 0.4
Milk Alternative 0.8
Vegetables 2.1

Energy sources