Tex Mex Crock Pot Stuffed Peppers
Tex Mex Crock Pot Stuffed Peppers
Prep Time
20 mins
Cook Time
4 hrs 40 mins
Total Time
5 hrs

Treat your family to these yummy Crock Pot Stuffed Peppers ... they're so easy to make a full of delicious Mexican flavors!

Course: Main Course
Cuisine: Mexican, Tex Mex
Keyword: crock pot stuffed peppers, slow cooker stuffed peppers, tex mex stuffed peppers, vegetarian stuffed peppers
Servings: 4 to 8 servings
Author: Ginnie
  • 1 cup quinoa, rinsed
  • 2 1/2 cups vegetable broth, divided
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 package Morningstar Farms Grillers Burger Style Recipe Crumbles
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 pound fresh or frozen corn kernels
  • 1 package taco seasoning
  • 1 cup salsa
  • 4 red bell peppers
  • 1 cup shredded Mexican blend cheese
  1. Combine quinoa with 1 1/2 cups broth (reserve the remaining cup) in a medium saucepan.
  2. Bring broth to a boil, cover, and reduce heat to medium low. Cook 15 minutes or until quinoa is tender and broth is absorbed. Set aside.

  3. While quinoa is cooking, heat olive oil in a large frying pan over medium-high heat.
  4. Add onion to oil and cook, stirring frequently, until lightly browned.
  5. Reduce heat to medium and add the burger crumbles. Cook until heated through.

  6. Stir in the black beans and corn. Cook mixture until heated through.

  7. Add taco seasoning and 3/4 cup water to filling. Stir everything together and cook until water is absorbed. Remove from heat.

  8. Stir cooked quinoa into filling and mix well. Set aside to cool slightly.
  9. Combine the remaining cup of broth and the salsa in the bottom of your crock pot. Stir well.
  10. Cut the stems off the peppers, then remove the ribs and seeds.
  11. Slice the peppers in half lengthwise.
  12. Stuff the peppers generously with the filling and place in the crock pot.
  13. Cover the crock pot and cook on medium for about 4 hours or until the peppers are tender.
  14. Remove the crock pot lid and top each pepper with 1/8 cup cheese.
  15. Replace lid and cook for an additional 15 minutes or until cheese is melted.
  16. Serve peppers immediately. Enjoy!

If you have extra filling after stuffing the peppers, use it to make a delicious burrito, or reheat it and eat as-is.