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Making slow cooker stuffed peppers saves you from turning on the oven when it’s hot out, and produces an easy dinner any day. This Crock-Pot quinoa-stuffed red pepper recipe can be adapted to whatever fillings you like, and works equally well with any color bell peppers too.

Stuffed peppers were one of the first things I cooked for my wife when we started dating. They were completely undercooked, burnt yet crunchy. The couscous I packed inside turned into a semolina puck, anchored to the pepper bottom by cheese cement.

This recipe is none of those things. The peppers end up perfectly cooked, and the outer skin peels right off for the silkiest texture. The quinoa keeps it healthy, feta makes it taste rich, and the beans make it substantial (but still vegetarian). This is the perfect healthy Sunday dinner—that’s also low-key and stress-free.

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Related Reading: How to Use Your Instant Pot as a Slow Cooker

Since it only takes four hours to cook and the filling is so adaptable (i.e., a perfect place to repurpose leftovers or make use of pantry staples), it also makes a great weeknight dinner when you’re working from home.

What You Need to Make Slow Cooker Quinoa-Stuffed Red Peppers

Makes 4 stuffed peppers

  • 1 cup cooked quinoa (follow our Basic Quinoa Salad recipe through step 3)
  • 4 large red bell peppers
  • 1 15 ounce can white beans
  • 4 spring onions
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons kosher salt, divided
  • Freshly ground black pepper
  • Hot sauce (optional)

How to Make Slow Cooker Quinoa-Stuffed Red Peppers

1. Drain and rinse the beans, and then slice up the spring onions thinly, separating the white and green parts.

2. Thinly slice off the bottom of each pepper so they can sit flat and upright in the slow cooker.

3. Slice off the top of each pepper just below the stem and pull the seeds and white bits out of the pepper.

4. Slice off and chop the part of the pepper connected to the stem.

5. Put the chopped pepper, quinoa, feta, beans, white parts of the spring onions, 1 teaspoon salt, and pepper to taste into a mixing bowl to combine.

6. Sprinkle the remaining teaspoon salt inside the bell peppers, distributing evenly between them (you may not need it all, but this is the key to perfect stuffed peppers). Then stuff the filling mixture into the 4 peppers and sit them upright in the slow cooker. Cook on high for 4 hours.

7. Peel off the skin of each pepper (this is optional, but if you do, you can sprinkle a bit more salt on the outsides), and top the stuffed peppers with the remaining green spring onions. Grab some hot sauce if you like and dig in.

Variations: You can tweak the filling any way you want to, really. Try using cooked rice or another grain as the base; add fresh herbs or dry spice blends; change up the cheese; add cooked, ground meat and/or leftover roasted veggies; saute some onions and garlic to fold in with the pepper pieces; and so on.

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The original version of this story was published in 2014. It has been updated with additional images, links, and text.

Photos and styling by Chris Rochelle

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