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Home Eat Dinners

Enchilada Quinoa Stuffed Peppers

4.80 from 5 votes
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By: Sarah BondUpdated: Feb 05, 2022 5 Comments

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Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy, perfection.

Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers are flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy perfection.

Quinoa stuffed peppers on a baking sheet with melted cheese, sour cream, and avocado.

Have you been watching the Olympics? It’s fun being an American watching the Olympics in a different country because you get a different take on it all. The Dutch are awesome at speed skating, meaning they’re broadcasting a whole lot of that.

It also means when America competes I really have to show my patriotism, ya know? I wrap myself in the t-shirt quilt my mom made from all of our old Old Navy flag shirts and proudly yell ‘MERICA at the TV. I call it my “freedom burrito” look. Tulip-man does a *hard* eye roll.

Speaking of burritos…enchiladas (how’s that for a transition?) Enchilada Quinoa Stuffed Peppers, to be exact.

Quinoa stuffed peppers on a baking sheet with melted cheese, sour cream, and avocado - Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy, perfection.

These Mexican-inspired peppers are stuffed with spiced quinoa, beans, corn, and shredded Monterey jack cheese then drizzled with a simple homemade enchilada sauce and loaded with even MORE cheese.

Colorful bell peppers on an orange background.

How to make quinoa stuffed peppers

To make these Mexican-inspired quinoa stuffed peppers, you’ll essentially just combine fluffy quinoa with beans, corn, and cheese (along with a few flavor makers like garlic, onion, and spices). Cover with a quick homemade enchilada sauce, sprinkle with cheese, then bake until golden and delicious.

Quinoa stuffed peppers on a baking sheet with melted cheese, sour cream, and avocado - Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy, perfection.
Quinoa stuffed peppers on a baking sheet with melted cheese, sour cream, and avocado.
Quinoa stuffed peppers on a baking sheet with melted cheese, sour cream, and avocado - Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy, perfection.

Enchilada Quinoa Stuffed Peppers

4.80 from 5 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 445kcal
Servings: 4 servings
Print Rate
Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers are flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy perfection.

Ingredients

  • ½ cup dry quinoa + 1 cup water 90 g
  • 3 to 4 bell peppers
  • 2 Tbsp oil 30 mL, divided
  • 2 cloves garlic minced
  • 1 medium yellow onion diced
  • ½ tsp each cumin and smoked paprika
  • ¼ tsp salt
  • 1 15-oz can kidney or black beans 425 g, drained
  • 1 15-oz can corn 425 g, drained
  • 1 cup monterey jack cheese 120 g, shredded
  • 2 roma tomatoes roughly chopped
  • Pinch each salt and pepper
  • To serve: avocado and sour cream

Instructions 

  • Quinoa: Bring 1 cup water to boil in a small saucepan then add quinoa. Cover and cook for 10 minutes, or until water is absorbed.
  • Filling: Meanwhile add 1 Tbsp oil to a large saucepan over medium heat. Add garlic, onions, cumin, paprika, salt, and pepper, cooking until onions begin to soften. Add drained beans and corn, as well as cooked quinoa and half of the cheese. Stir to combine.
  • Assemble: Cut bell peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment paper-lined baking sheet. Preheat oven to 425 degrees F (218 C).
  • Enchilada Sauce: In a medium saucepan, add 1 Tbsp oil, tomatoes, salt, and pepper. Cook over medium/high for 5 minutes, or until tomatoes begin to break down. Use an immersion blender (or transfer to a blender) and blitz until smooth. Spoon over peppers, sprinkle with remaining cheese, and bake for 20 minutes, or until cheese is golden and bubbly.

Tips & Tricks

These peppers are great in meal prep form. Instructions and recipe pairings here!

Nutrition Information

Serving: 1serving Calories: 445kcal (22%) Carbohydrates: 56.5g (19%) Protein: 19g (38%) Fat: 18.2g (28%) Cholesterol: 25mg (8%) Sodium: 799mg (35%) Potassium: 864mg (25%) Fiber: 10.8g (45%) Sugar: 11.7g (13%) Calcium: 210mg (21%) Iron: 3.8mg (21%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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More vegetarian Mexican recipes you’ll love

17 of our favorite vegetarian Mexican recipes to bring to your Cinco de Mayo dinner party, including everything from plant-based tacos to protein-packed bean dip.

I first published this recipe over on Amanda’s Cookin’.

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  1. JEB says

    Posted on 10/25 at 9:43 pm

    Did you mean 2 lbs of Roma tomatoes? 2 tomatoes certainly do not make sauce for 4 bell peppers!!!!

    Reply
    • Sarah says

      Posted on 10/26 at 6:29 am

      Nope, just 2 Roma tomatoes! You won’t be drowning them in sauce, it’s more for a bit of flavor šŸ˜€

  2. kate says

    Posted on 1/4 at 3:58 pm

    Nice recipe for those of us that can improvise; however, garlic is listed in the list of ingredients but not in the recipe.4 stars

    Reply
    • Sarah says

      Posted on 1/5 at 11:05 am

      Thanks for pointing that out, Kate! You add the garlic at the same time as the onions.

  3. Emily says

    Posted on 5/26 at 5:02 pm

    I’ve made this a couple of times now, and it’s become a fan fave! I have never made the enchilada sauce for it, and it is still sooooo good. My 14 month old, husband, and I all love this recipe. I usually make the quinoa, beans, and corn beforehand when I have ā€œextraā€ time, and then it makes for an easy dinner prep the night of. I make extra to take to work for my husband and i, and we both believe it warms up really well. Would definitely recommend!!5 stars

    Reply

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