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Quinoa stuffed peppers on a platter.
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4.91 from 10 ratings

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes, Side Dishes
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: mexican stuffed peppers, quinoa stuffed peppers, ricotta stuffed peppers, vegetarian stuffed peppers
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Cinco de Mayo, Game Day
Time: 30 minutes or less, 45 minutes or less, 60 minutes or more
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 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

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.
    Quinoa in a pot.
  • 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.
    Sautéed onions in a pan.
  • 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.
    Quinoa stuffing.
  • 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.
    Uncooked stuffed peppers.
  • Bake for 20 to 30 minutes, or until cheese is golden and bubbly.
    Colorful bell pepper halves—green, red, and yellow—are filled with a savory quinoa stuffed peppers blend of rice, beans, and cheese, then baked to perfection. Served on a tray alongside a fresh halved avocado.

Video

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
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