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Taco Quinoa Black Bean Stuffed Peppers

Taco Quinoa Black Bean Stuffed Peppers

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  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Total Time: 6 hours, 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Vegetarian


These Taco Quinoa Black Bean Stuffed Peppers made in a slow cooker are a healthy, low-carb taco alternative. 9 ingredients, 10 mins of prep, and easy to freeze for future meals.


Units Scale
  • 6 large bell peppers, any color
  • 1 cup uncooked quinoa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can refried beans
  • 1 (8-ounce) bottle taco sauce
  • 1 (1 1/4-ounce) package taco seasoning (choose a gluten-free product if needed)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup water
  • Avocado, chopped cilantro, and sour cream for topping


  1. Chop off tops from the bell peppers; discard seeds and membranes.
  2. Discard the stems and calyxes from the 3 pepper tops, and then finely chop the remaining flesh.
  3. Place the chopped peppers in a large bowl, add quinoa, black beans, refried beans, taco sauce, taco seasoning, and 1 cup cheese. Mix well.
  4. Stuff the taco quinoa mixture into the prepared peppers.
  5. Pour 1/2 cup water into a slow cooker, place the stuffed peppers in it so that they sit in the water. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Turn off the slow cooker.
  6. Remove the lid. Sprinkle the remaining cheese on top of the peppers. Cover again for a few minutes to let the cheese melt.
  7. Top with avocado slices, chopped cilantro, and sour cream, plus anything you like. Serve!


  • A 6-quart slow cooker can hold 6 stuffed peppers all at once. If your slow cooker’s capacity is 4 quarts, you can cook only 4 peppers. However, you can freeze these stuffed peppers after cooking or freeze the filling before cooking. I’ve tried both methods, and the peppers are still delicious in both ways.
  • To freeze before cooking, freeze the filling and thaw thoroughly before stuffing the peppers. I’ve tried to freeze some already-stuffed peppers, thaw, then cook. The result was less than ideal.
  • To freeze after cooking, wrap peppers in foil and then freeze. To warm them up, preheat oven to 375°F, bake for 45 minutes. Unwrap, check the peppers, bake for another 10 minutes if necessary. Microwaving the peppers is not recommended, as they often come out soggy and rubbery.


  • Serving Size: 1
  • Calories: 396
  • Sugar: 7.9g
  • Sodium: 721.4mg
  • Fat: 15.1g
  • Saturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 46.2g
  • Fiber: 12.5g
  • Protein: 19.1g
  • Cholesterol: 33.9mg
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