Mexican-Style Quinoa Stuffed Peppers

With gooey jack cheese, protein-packed quinoa, and tender black beans, these Mexican-style quinoa stuffed peppers make a healthy dinner or meal prep. We’ve taken classic Mexican spices paired with easy cooking methods to create the ultimate vegetarian stuffed pepper recipe that we know you’ll love! And the kids love it too – see comments.

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Mexican-inspired recipes are something I go back to time and time again. The flavors inspired much of the food I grew up with, making it a comfort food for me. But sometimes it gets a bit heavy and that’s where these quinoa stuffed peppers come in!

Mexican vegetables have so many uses. Bell peppers, in particular, make a great vessel for spiced quinoa that’s packed with protein, beans for fiber, corn, and shredded Monterey Jack cheese (because it’s delicious). Before you get too hungry, let’s get to cooking dinner.

What you’ll need

These healthy stuffed peppers are pretty simple to put together, thanks to a few ingredients that really pack a flavor punch. Here’s what you’ll need! Jump to the recipe card for the quantities.

• Quinoa, black beans, & corn: I’ve put these together because they all add protein, fiber, and nutrients to the meal. You can certainly use pinto beans in place of black beans, and canned or frozen corn will work.
• Spices, aromatics, and broth: These peppers’ enchilada flavor comes from white onion, garlic, cumin, smoked paprika, vegetable broth, and crushed tomatoes. If you don’t have a white onion, you can use a yellow onion and canned or homemade crushed tomatoes.
• Bell Peppers: I like to use different colors of peppers to make them visually appealing, but any color of pepper will work!
• Monterey Jack Cheese: This cheese has the most cheesy flavor in my opinion, hence why we use it here. While cheese does add protein it also is best to enjoy in moderation so using a stronger flavor of cheese means less cheese for more flavor. You can use a Mexican blend cheese or cheddar cheese if you can’t find Monterey Jack.

How to make quinoa-stuffed peppers

These Mexican-inspired quinoa-stuffed peppers are the perfect recipe for experienced chefs and new home cooks. They look uber impressive but are so simple to put together, I’ll show you! Be sure to jump to the recipe card for the full instructions since this is just an overview.

1. Make the quinoa using vegetable broth and cut the bell peppers.
2. Make the flavor base with all those aromatics.
3. Add in your hearty ingredients.
4. Fill the peppers and top with cheese.
5. Bake to bubbly perfection!

why cook quinoa in broth?

This is an easy way to pack in more flavor. Sure, you can cook it in water, but vegetable broth adds salt and umami without any additional steps or work.

Meal Prep It

Combine these quinoa stuffed peppers with my Mexican bean salad for a flavorful meal prep idea!

Sides to enjoy with these quinoa peppers

Stuffed peppers make a great dinner or lunch on the go when paired with other dishes. Here are a few Mexican-inspired side dish ideas.

• Vegan chorizo can be used in addition to the quinoa for more umph and protein.
• Healthy guacamole is delicious with chips on the side or used on top of the stuffed peppers.
• My famous Mexican bean salad is ready in 15 minutes and perfectly pairs with these peppers.

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Mexican-Style Quinoa Stuffed Peppers

4.91 from 10 ratings

By: Sarah Bond

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings: 4 servings

With gooey jack cheese, protein-packed quinoa, and tender black beans, these Mexican-style quinoa stuffed peppers make a healthy dinner or meal prep. We've taken classic Mexican spices paired with easy cooking methods to create the ultimate vegetarian stuffed pepper recipe that we know you'll love! And the kids love it too – see comments.

Ingredients 

1x2x3x

• ▢ 1 cup uncooked quinoa, 180 g
• ▢ 2 cups vegetable broth, 453 mL
• ▢ 1 Tbsp oil, 30 mL, divided
• ▢ 1 medium white onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1 tsp each cumin, smoked paprika
• ▢ ¼ tsp salt
• ▢ 1 15-oz can black beans, 425 g, drained
• ▢ 1 15-oz can corn, 425 g, drained
• ▢ 1 15-oz can crushed tomatoes, 425 g
• ▢ 1 ½ cups shredded monterey jack cheese, divided, 120 g
• ▢ 4 bell peppers, any color

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Instructions 

• Quinoa: Rinse 1 cup uncooked quinoa, then transfer it to a pot. Add 2 cups vegetable broth and bring to a simmer. Cover and cook for 10 minutes, or until broth is absorbed.
  
• Flavor Base: Meanwhile add 1 Tbsp oil to a large saucepan over medium heat. Add 1 medium white onion (chopped), cooking until it begins to soften. Add 2 cloves garlic (minced), 1 tsp each cumin, smoked paprika, and ¼ tsp salt. Cook for another minute.
  
• Filling: Add 1 15-oz can black beans, 1 15-oz can corn, 1 15-oz can crushed tomatoes, the cooked quinoa, and ½ cup of the cheese. Stir to combine.
  
• Assemble: Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise and remove ribs and seeds. Stuff mixture into peppers and place on a parchment-lined baking sheet. Sprinkle on the remaining 1 cup of cheese.
  
• Bake for 20 to 30 minutes, or until cheese is golden and bubbly.
  

Notes

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

Storage: You can keep leftovers in the fridge for up to 3 days in an airtight container. Reheat them in the microwave or oven. 

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 56.5g | Protein: 19g | Fat: 18.2g | Cholesterol: 25mg | Sodium: 799mg | Potassium: 864mg | Fiber: 10.8g | Sugar: 11.7g | Calcium: 210mg | Iron: 3.8mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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