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Quinoa Black Bean Crock Pot Stuffed Peppers

Video | June 2017

Quinoa Black Bean Crock Pot Stuffed Peppers


  • 6 bell peppers
  • 1 cup uncooked quinoa, rinsed**
  • 1 (14oz) can black beans, rinsed and drained
  • 1 (14oz) can vegetarian refried beans
  • 1 & 1/2 cups red enchilada sauce
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp garlic salt
  • 1 & 1/2 cups shredded pepper jack cheese
  • Toppings: cilantro, avocado, low fat sour cream, etc.


  1. Cut the tops off the peppers and scrape out the ribs and seeds.
  2. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
  3. Pour ½ cup water into the bottom of a crock pot. Place the peppers in the crock pot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove the lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
  4. Serve topped with anything you like! Note: If your crockpot is not big enough to accommodate all 6 peppers, bake in the oven with a little water in the bottom of the pan, covered with foil, for about 45 minutes at 400 degrees.

The leftover filling can be stored in the refrigerator for a day or two.

**Quinoa is the only plant source that is a complete protein, meaning it contains all the essential amino acids your body needs. With 8 grams of quality protein per cup, it is an excellent plant-based protein source for vegetarians and vegans.