Name: Slow Cooker Stuffed Peppers in Marinara Sauce
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Italian-Inspired
Ingredients: 1 (28-ounce) can crushed tomatoes; 1 (28-ounce) can diced tomatoes (with juices); 1 (6-ounce) can tomato paste; 1 medium yellow onion, diced; 2 ½ teaspoons minced garlic (about 5 cloves); 2 bay leaves; 1 tablespoon dried basil; 1 tablespoon packed brown sugar; 1 tablespoon balsamic vinegar; 1 ½ teaspoons dried oregano; ½ teaspoon red pepper flakes; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 4 medium bell peppers, tops sliced off and seeds removed; 2 (15-ounce) cans black beans, drained and rinsed; ½ cup uncooked quinoa, rinsed; 2 medium zucchini, chopped

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Short description

These slow cooker stuffed peppers simmer gently in a rich homemade marinara sauce until perfectly tender. Filled with black beans, quinoa, and zucchini, they’re hearty, healthy, and completely plant-based—ideal for a comforting dinner with minimal effort.

Why You’ll Love This Recipe

Slow cooker convenience—just set it and let it cook.
A flavorful homemade marinara sauce doubles as both cooking liquid and serving sauce.
Nutrient-packed filling with protein-rich beans, quinoa, and vegetables.
Vegetarian and easily made vegan.
Perfect for meal prep or a cozy family dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the marinara

1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes (with juices)
1 (6-ounce) can tomato paste
1 medium yellow onion, diced
2 ½ teaspoons minced garlic (about 5 cloves)
2 bay leaves
1 tablespoon dried basil
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
1 ½ teaspoons dried oregano
½ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon freshly ground black pepper

For the stuffed peppers

4 medium bell peppers (any color), tops sliced off and seeds removed
2 (15-ounce) cans black beans, drained and rinsed
½ cup uncooked quinoa, rinsed
2 medium zucchini, chopped

Directions

In a slow cooker, combine crushed tomatoes, diced tomatoes with juices, tomato paste, onion, garlic, bay leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes, salt, and black pepper. Stir well.
Remove 1 ½ cups of this marinara mixture and set aside.
Prepare the bell peppers by slicing off the tops and removing seeds and membranes. Place them cut-side up in the slow cooker over the sauce.
In a bowl, mix black beans, quinoa, zucchini, and the reserved marinara sauce.
Stuff each bell pepper with the filling and place back into the slow cooker.
Cover and cook on low for 6 hours, until peppers are tender and filling is cooked through.
Serve hot with extra marinara sauce spooned over the top.

Servings and timing

Serves 4.
Preparation time: 20 minutes.
Cooking time: 6 hours (low setting).
Total time: about 6 hours 20 minutes.

Variations

Add shredded cheese on top of each pepper before serving for extra richness.
Swap quinoa with rice, couscous, or bulgur.
Add chopped spinach, mushrooms, or corn to the filling for extra veggies.
Use lentils instead of black beans for a different texture.
Spice it up with extra chili flakes or a dash of hot sauce.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooked stuffed peppers (individually wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals.

FAQs

1. Can I cook these on high instead of low?

Yes, cook on high for 3–4 hours instead of low for 6 hours.

2. Do I need to pre-cook the quinoa?

No, it cooks inside the peppers as they simmer in the sauce.

3. Can I make this recipe vegan?

Yes, it’s naturally vegan as written—just skip any optional cheese toppings.

4. Can I use frozen peppers?

Fresh peppers are best, but thawed frozen peppers can work if drained well.

5. Can I use other beans instead of black beans?

Yes, kidney beans, cannellini beans, or chickpeas are great substitutes.

6. How do I stop the peppers from falling over in the slow cooker?

Arrange them snugly together so they support each other.

7. Can I use store-bought marinara sauce?

Yes, but making the sauce in the slow cooker adds richer flavor.

8. What sides go well with stuffed peppers?

They pair beautifully with garlic bread, a fresh salad, or roasted vegetables.

9. How do I make the peppers spicier?

Add extra red pepper flakes, chili powder, or diced jalapeños to the filling.

10. Can I meal prep this dish?

Yes, assemble peppers with filling and refrigerate overnight before cooking the next day.

Conclusion

Slow cooker stuffed peppers in marinara sauce are a wholesome, hearty, and flavorful meal that cooks effortlessly. With tender peppers, a savory bean-quinoa filling, and a rich tomato base, they make a perfect family dinner or meal-prep option. Serve with bread or salad for a complete and satisfying dish.

Maggie

Slow Cooker Stuffed Peppers in Marinara Sauce

Short description

Why You’ll Love This Recipe