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Stuffed Peppers in crockpot with sour cream.

Quinoa Black Bean Crockpot Stuffed Peppers

  • Author: Pinch of Yum
  • Total Time: 4 hours 10 minutes
  • Yield: 6 peppers 1x


These Quinoa Black Bean Crockpot Stuffed Peppers can be made with or without meat – all with simple pantry ingredients! Minimal prep, awesome taste.


  • 6 bell peppers
  • 1 cup uncooked quinoa, rinsed
  • 1 14 ounce can black beans, rinsed and drained
  • 1 14 ounce can refried beans
  • 1 1/2 cups red enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1 1/2 cups shredded Pepperjack cheese
  • toppings! cilantro, avocado, sour cream, etc.


  1. Cut the tops off of 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 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove 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! These are also great with chips and guacamole, believe it or not.


My crockpot only fit four of the peppers so I had to bake the other two in the oven – I just put some water in the bottom of the pan, covered with foil, and baked for about 45 minutes at 400 degrees.

You can also keep the leftover filling for a day or two in the fridge.

I also made a variation of these with spicy ground sausage (I left out the refried beans and added a pound of uncooked sausage), and they were equally great! Bjork liked those ones better, being the meat guy in the family.

Freezer Meal Version

  1. Mix filling:
    1 cup uncooked quinoa, rinsed
    1 14-ounce can black beans, drained
    1 14-ounce can refried beans
    1 1/2 cups red enchilada sauce
    1 tablespoon taco seasoning
    1 1/2 cups shredded cheese
  2. Stuff into and freeze: 6-8 large hollowed out fresh bell peppers
  3. Bake from frozen: 400 degrees for 75 minutes (cover while baking)
  4. Final Step: Finish by melting extra cheese on top. Serve with guac, sour cream, cilantro, hot sauce, etc.
  5. Check out our full freezer meal posts with all recipes and instructions here!
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Category: Dinner
  • Cuisine: Mexican-Inspired

Keywords: quinoa stuffed bell peppers, stuffed bell peppers, crockpot stuffed peppers