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Mexican Quinoa Stuffed Peppers

October 4, 2015 By Kaitlin McGinn 85 Comments

Fun and colorful Mexican-inspired Quinoa Stuffed Peppers! Easy seasoned quinoa, black beans, and corn are stuffed into these pretty pepper packages for an awesome, healthy meal. (Vegan, gluten-free, oil-free)

Vegan Mexican Quinoa Stuffed Peppers in a pan

These fun & colorful quinoa stuffed peppers are a fiesta for the eyes and the mouth 😉 It starts with a delicious (and incredibly easy) Mexican-inspired quinoa filling with tons of flavor… all stuffed in a pretty pepper package! By the time it takes the quinoa to cook, everything is prepped and ready to go. Then just let the oven do the work.

Ingredients for mexican quinoa stuffed peppers in a bowl

Customize your Quinoa Stuffed Peppers

While you can follow the recipe below, feel free to also customize it based on your own tastes. Swap out the black beans for pinto beans, add a can of diced tomatoes for a juicier filling (we love this!), exchange the quinoa for rice, or also add spice with smoky chipotle, etc. It’s also great with some restaurant-style blender salsa scooped on top before serving. Hope you enjoy this recipe as well – let the pepper party commence!

PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Colorful bell pepper halves ready to be stuffed
Pan of baked Mexican Quinoa Stuffed Peppers
Print Pin
4.85 from 20 votes

Mexican Quinoa Stuffed Peppers

Fun & colorful stuffed peppers! Seasoned quinoa, black beans, and corn are stuffed into these pretty pepper packages for an awesome, healthy meal.
Author: Kaitlin – The Garden Grazer
Prep Time:25 minutes
Cook Time:50 minutes
Total Time:1 hour 15 minutes
Category: Main Dish
Cuisine: Gluten-Free, Mexican, Oil-Free, Vegan
Servings:8 pepper halves

Ingredients

  • 4 large bell peppers
  • 3/4 cup quinoa (dry, uncooked)
  • 15 oz. can black beans
  • 1 cup corn (I use frozen, thawed)
  • 2 green onions
  • 2/3 cup salsa
  • 2 Tbsp. nutritional yeast
  • 1 1/2 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder

Toppings of choice (optional):

  • Guacamole, salsa, vegan cheese or sour cream, hot sauce, fresh cilantro, etc.

Instructions

  • Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
  • Meanwhile, halve bell peppers and remove stems, seeds and ribs.
  • Rinse and drain black beans, thaw corn, and slice green onions.
  • In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
  • Preheat oven to 350.
  • In a 9×13″ baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
  • Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more. (Or longer for softer peppers.)
  • Serve with any desired toppings.

Notes

To make them a bit “juicier” add a can of diced tomatoes to the quinoa mixture before stuffing – I love this addition! (Or top with your favorite salsa, guacamole, or dairy-free sour cream before serving.)
You can also top them with dairy-free shredded cheese during the last 10 minutes of baking.

Nutrition Per Serving (estimate)

Calories: 172kcal | Carbohydrates: 31g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Potassium: 607mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2545IU | Vitamin C: 79mg | Calcium: 51mg | Iron: 3mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Pan of baked Mexican Quinoa Stuffed Peppers with cilantro
Mexican Quinoa Stuffed Peppers

Enjoying these quinoa stuffed peppers? Also check out these Easy Portobello Fajitas, Sweet Potato Black Bean Chili, or this roundup of 50 Awesome Vegan Black Bean Recipes!

Filed Under: Gluten-Free, Main Dish, Mexican-Inspired, Most Popular, Recipe, Vegan, WFPBNO Tagged With: baked, bell pepper, black beans, corn, cumin, family-friendly, nutritional yeast, plant protein, quinoa, smoked paprika, stuffed peppers

Previous Post: « Mexican Sweet Potato Bowl with Cashew-Lime Cream
Next Post: Rustic Lentil & Potato Soup »

Reader Interactions

Comments

  1. Michelle Gray

    October 5, 2015 at 12:43 pm

    I've recently become a fan of stuffed peppers and this version looks amazing! Looking forward to trying this recipe 🙂

    Reply
    • Kaitlin | The Garden Grazer

      October 5, 2015 at 7:01 pm

      Hope you enjoy!

      Reply
  2. Cindy Moore

    October 8, 2015 at 1:58 pm

    what is the nutritional yeast for?

    Reply
    • Kaitlin | The Garden Grazer

      October 8, 2015 at 4:23 pm

      Hi Cindy! Nutritional yeast has a savory, cheesy, nutty flavor – so tasty! You can leave it out if you don't have it though 🙂

      Reply
    • Kimberley Curwen

      July 8, 2016 at 12:42 am

      Nutritional yeast also has 8g of protein per tbsp. A great way to add protein to a vegetarian dish.

      Reply
    • Grammyof Violet

      August 16, 2016 at 3:39 pm

      Haaaaaa too much cumin! Great recipe but only put a pinch of cumin. It's a very strong spice that should never be used in that amount. To an entire gallon of green chile I add only a pinch. Cumin in small quantities compliments flavor, a teaspoon and a half would OVERWHELM!!!!!

      Reply
      • Bear

        September 4, 2019 at 11:45 am

        To some of us, there is no such thing as too much cumin. LOL.

        Reply
    • Sargon Kaveh

      August 24, 2016 at 4:14 pm

      To each their own. People's tastes are different. I like the amount given in this recipe. It's perfect for me. You need not express your sentiments here. It's not your blog. No need to be rude. Or attempt to force your opinion on others based on your likes alone. In my opinion, it DOES NOT OVERWHELM!!!!!!

      Reply
    • Sharleen Jones

      September 21, 2016 at 9:57 pm

      A pinch of anything does absolutely nothing! All good cooks know that!

      Reply
    • Unknown

      December 29, 2017 at 1:34 pm

      There can never be "TOO MUCH" cumin in anything! I keep a minimum of 2 jars at all times!

      Reply
    • Jami

      January 28, 2018 at 9:48 pm

      Love cumin! I’ll probably use more than the recipe suggests! I guess we all have different taste buds! Making these today for meal prep!

      Reply
  3. Rami Abramov

    October 15, 2015 at 5:52 am

    Love quinoa anything! Delicious

    Reply
    • Kaitlin | The Garden Grazer

      October 15, 2015 at 1:41 pm

      Agree! A wonderful, versatile ingredient 🙂

      Reply
    • Bear

      September 4, 2019 at 11:47 am

      Me too. I discovered it late in life, like 6 years ago and now use quinoa almost exclusively instead of rice or pasta.

      Reply
  4. Pam Blanton

    January 25, 2016 at 3:10 am

    I made them today too!! Delish! New family fave! Thanks for a delish recipe!

    Reply
    • Kaitlin | The Garden Grazer

      February 15, 2016 at 3:19 pm

      So great to hear!

      Reply
  5. Katie

    February 25, 2016 at 2:27 am

    I found this recipe in my quest for dairy free dinner ideas. It is so good, thank you for sharing. We will be making these again very soon.

    Reply
    • Kaitlin | The Garden Grazer

      March 6, 2016 at 3:13 pm

      Wonderful, hope you enjoy!

      Reply
      • Jamie

        October 31, 2019 at 8:32 pm

        Do these freeze well?

        Reply
        • Kaitlin McGinn

          November 2, 2019 at 11:47 am

          Hi Jamie! I’ve personally never tried it with these, but have heard stuffed peppers freeze quite well! I’d probably try cooking them first, then be sure they cool off completely before freezing. (And also be sure they’re completely sealed in the freezer.) 🙂 Hope you enjoy. Would love to hear how it goes if you give it a try!

          Reply
          • Beau Fredericks

            July 5, 2020 at 10:49 pm

            We typically make a double batch. One to cook tonight, one to freeze. The frozen ones turn out great but in order to cook them completely, the peppers cook down and become a bit softer than the first batch. I enjoy both versions equally.5 stars

          • Kaitlin McGinn

            July 10, 2020 at 10:13 am

            Wonderful to hear! Many thanks for the kind feedback, and sharing your freezing experience – very helpful 🙂 Wishing you a great weekend! -Kaitlin

  6. Shay

    March 12, 2016 at 5:27 pm

    Is there a replacement for the yeast? I'm not familiar with it.

    Reply
    • Jill S.

      March 16, 2016 at 9:41 pm

      Nutritional yeast is found in a whole foods/health food store. It is a powdered substance that is used to mimic a cheese flavor.

      Reply
    • Kaitlin | The Garden Grazer

      March 20, 2016 at 6:16 pm

      Thanks for answering Jill! I’d recommend trying it Shay! Otherwise you could substitute it with your favorite non-dairy cheese shreds 🙂 Hope you enjoy!

      Reply
  7. Janet Sutch

    March 25, 2016 at 4:36 pm

    Has anyone prepared the filling 2days before and then put in peppers and baked?

    Reply
    • Kaitlin | The Garden Grazer

      March 27, 2016 at 1:38 am

      Hi Janet! I’ve never done that, but great idea!

      Reply
  8. Connie

    May 3, 2016 at 9:36 pm

    Do you have a calorie count on them

    Reply
    • Kaitlin | The Garden Grazer

      May 14, 2016 at 3:39 pm

      Hi Connie! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!

      Reply
  9. Dru Clark

    May 11, 2016 at 12:51 am

    these are amazing. i will def add this to my recipe book! Thank YOU

    Reply
    • Kaitlin | The Garden Grazer

      May 14, 2016 at 3:34 pm

      So great to hear! Thanks for the feedback!

      Reply
  10. Wolverine

    May 12, 2016 at 12:18 am

    I saw this recipe and immediately wanted to try them! They are almost done cooking and they smell great. Cant wait to try them!! Thank You so much for Sharing this recipe! 🙂

    Reply
    • Kaitlin | The Garden Grazer

      May 14, 2016 at 3:38 pm

      So great! Hope you enjoy!

      Reply
  11. kelbell

    May 26, 2016 at 11:14 am

    Hey there! I love stuffing my peppers w/ a quinoa mixture-and I love the idea of using nutritional yeast to keep it non-dairy while getting that flavor!

    My question is-have you ever made a bunch of these and froze a few? I am trying to fill my freezer w/ some easy healthy weeknight dinners and stuffed peppers would be a welcome addition! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      May 27, 2016 at 3:01 pm

      I’ve never tried freezing them, but I bet they’d do pretty well and hold their shape. I’d probably try freezing them before baking. Would love to hear if you give it a go and how it turns out!

      Reply
  12. Unknown

    July 4, 2016 at 11:39 pm

    These look awesome I am a vegetarian but my fiance is not I would like to make half this way and half subbing ground beef for the beans. Do you know, should I cook the beef before filling the peppers or just add it raw and it will cook in the oven?

    Reply
    • Kaitlin | The Garden Grazer

      July 10, 2016 at 3:20 pm

      Hi! Definitely cook it before filling. Though I’d encourage you to try it all with beans first to see if he likes it! 😉 Lots of meat-eaters end up loving it this way!

      Reply
  13. Elaine Firman

    July 9, 2016 at 8:04 am

    These look very tempting i am looking forward to making them. Can you tell me what nutricional yeast is. Is it like vegimite

    Reply
    • Kaitlin | The Garden Grazer

      July 10, 2016 at 3:43 pm

      Hi Elaine! I've never had vegemite before, but nutritional yeast is a deactivated yeast with a slightly cheesy/nutty flavor. It’s a great vegan substitute for cheese! It’s also packed with vitamins and minerals, including protein, fiber, and B12. We use it often! Hope you enjoy the peppers 🙂

      Reply
  14. Lauren

    August 17, 2016 at 11:55 pm

    I made these for dinner tonight and they were delicious! My family loved them!!

    Reply
    • Kaitlin | The Garden Grazer

      September 17, 2016 at 3:19 pm

      So great! Thanks for sharing!

      Reply
  15. Unknown

    August 29, 2016 at 9:37 am

    I've just got to try these! They look delicious x

    Reply
    • Kaitlin | The Garden Grazer

      September 17, 2016 at 3:40 pm

      Hope you enjoy!

      Reply
  16. Unknown

    October 7, 2016 at 11:08 pm

    Just made these tonight and they were sooooooo delicious!! 🙂

    Reply
    • Kaitlin | The Garden Grazer

      October 11, 2016 at 5:35 pm

      So great to hear!

      Reply
  17. syrian_sun

    January 11, 2017 at 6:47 pm

    Do you think I could cook these and then freeze some to eat later? Or would the cooked pepper not freeze well? Thanks for the recipe!

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2017 at 6:07 pm

      Hi! I've personally never tried freezing these, stuffed bell peppers typically freeze quite well! Would love to hear how it goes if you give it a try!

      Reply
  18. Janet Calvert

    January 23, 2017 at 4:16 pm

    Do you think rice could sub for the quinoa? Looks really yummy!

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2017 at 6:11 pm

      Hi Janet! Absolutely! I also love adding a can of diced tomatoes for a little more juice/flavor. Hope you enjoy!

      Reply
  19. Unknown

    April 28, 2017 at 7:10 pm

    What do you serve these with? I would like to make them for my family but am trying to think of sides that would complement.

    Reply
    • Kaitlin | The Garden Grazer

      August 18, 2017 at 6:56 pm

      I’d suggest a fresh salad, fruit, or simple veggie dish which would all be super easy. Stuffed peppers are kind of tricky to pair with – I feel like they're an all-in-one dish in themselves! 😉

      Reply
  20. Patsy Bell

    August 24, 2017 at 10:41 pm

    OMG, this is good and I even made extra to freeze. I have only been eating a plant based diet for a couple of years. Your recipes are so helpful, easy, tasty.Thank you for sharing. You are a great cook and teacher.

    Reply
    • Kaitlin | The Garden Grazer

      September 7, 2017 at 2:58 pm

      Hi Patsy! That’s so great and thanks for the very sweet comment 🙂

      Reply
  21. Jennifer Somebody

    February 2, 2018 at 5:22 pm

    I'm allergic to quinoa, so I replaced it with a mix of cooked brown and white rice and my kids loved it. Thanks for the recipe!

    Reply
    • Kaitlin | The Garden Grazer

      February 13, 2018 at 6:12 pm

      So great! Thanks for your feedback!

      Reply
  22. brendaa

    February 27, 2018 at 11:43 pm

    Made them tonight for dinner. I added shredded chicken. DELICIOUS!!

    Reply
  23. Jackie Hickey

    March 8, 2018 at 12:00 am

    Another fantastic recipe! Made this to a T (well added 1c of peas haha) but this is soooo good and perfect portions! Love this

    Reply
    • Kaitlin | The Garden Grazer

      March 19, 2018 at 8:21 pm

      Great idea! Thanks for sharing!

      Reply
  24. Unknown

    March 12, 2018 at 11:15 pm

    I love this different just worried about sodium

    Reply
  25. Mary

    June 16, 2018 at 8:49 pm

    These were really tasty. Great recipe.

    Reply
    • Kaitlin | The Garden Grazer

      September 5, 2018 at 3:01 pm

      Wonderful to hear, thank you!

      Reply
  26. The Adkins

    September 19, 2018 at 2:21 pm

    I am making these for the second time tonight. My daughter is vegan, so she is the reason we tried it the first time. Per her request, I'm leaving out the smoked paprika (we figured out it was the smokiness she disliked) and I will be cooking them in the crockpot to make them extra tender. Can't wait!

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:48 pm

      Hi! Apologies for my very late response – hope you enjoyed these the second time! Would love to hear how they worked in the crockpot!! Take care 🙂

      Reply
  27. Twinmom12

    October 22, 2018 at 10:33 pm

    I just made these for myself and my two 6 year olds…. The verdict…… These are amazing! My kids devoured them. Wish I found this receive sooner!!

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:44 pm

      Awesome!! I love when it’s a meal everyone can enjoy 🙂 Appreciate your feedback! Hope you all have a beautiful week!

      Reply
  28. Unknown

    February 4, 2019 at 3:42 pm

    I made this and It came out pretty good…I did need to add some guacamole on top for a little something extra…next time I may try some homemade red sauce with it. Overall very good though!

    Reply
  29. Alyssa Conti

    April 1, 2019 at 8:16 pm

    This was such a tasty dish! I used brown rice instead of quinoa. Diced tomatoes, fresh cilantro, and fresh jalapeños instead of salsa. I added some sautéed onions and mushrooms to the mix and I topped mine with some vegan mayo mixed with Trader Joe’s spicy Zhoung sauce. So delicious! Will be posting to my instagram page and will definitely tag you! Can’t wait to try other recipes of yours.5 stars

    Reply
    • Kaitlin McGinn

      April 15, 2019 at 11:12 am

      Hey Alyssa! YAY!! Looove your adaptions so much! 😀 Thanks for coming back to rate it and leave such a sweet message – very appreciated! Wishing you a most beautiful week and hope you enjoy any other recipes you try! -Kaitlin

      Reply
  30. Ashlyn

    September 23, 2019 at 12:36 pm

    Is the salsa on the ingredient list for a topping or are you supposed to mix that with the quinoa?? So looking forward to making these!

    Reply
    • Kaitlin McGinn

      September 23, 2019 at 6:04 pm

      Hi Ashlyn! Go ahead and mix the salsa right into the filling with all the other ingredients 🙂 Apologies that was unclear in the directions! Hope you enjoy these & have a beautiful week!

      Reply
  31. Jessica Koelle

    January 11, 2020 at 4:36 pm

    These are delish! My peppers were a little small and yet I could only fit 7 halves in my 13×9. We used mostly cooked quinoa (1/2 cup dry) but added in some cooked brown rice (added 3/4 cup rice to the cooked quinoa). We also used pineapple salsa, didn’t use the nutritional yeast or as many spices, but instead melted shredded cheese on them in the last 5 minutes of bake time. The recipe works really well even if you have to tweak it based on your preferences or pantry. Will make again!5 stars

    Reply
    • Kaitlin McGinn

      January 21, 2020 at 10:14 am

      Hey Jessica! YAY! So awesome to hear you enjoyed these and I love your adaptions! I agree, such a fun & versatile meal to play around with based on what you have 🙂 Thanks so much for coming back to leave such a sweet comment and recipe rating – very appreciated! Wishing you a beautiful week! -Kaitlin

      Reply
  32. Jody

    April 2, 2020 at 9:48 am

    Needs longer bake time for the peppers to cook down softer

    Reply
  33. Anne

    May 6, 2020 at 2:41 pm

    Do you add the salsa from the ingredient list into the mixture or is it a topping?

    Reply
    • Kaitlin McGinn

      May 19, 2020 at 12:38 pm

      Hi Anne! Yep, the 2/3 cup salsa listed in the recipe goes right into the mixture! (But feel free to use even more for topping afterwards if you’d like!) 🙂 Apologies that wasn’t clear in the directions. Hope you enjoy if you give them a try!

      Reply
  34. Mrs. M

    May 12, 2020 at 11:50 am

    This is one of my family’s favorite new recipes! My kids just devour these, and my husband who has always been ‘meh’ with traditional stuffed peppers would eat a whole try of these ones! It’s been a great one to add into our new vegetarian lifestyle meal plans. Someone will ask for them at least once every other week!

    Reply
    • Kaitlin McGinn

      May 19, 2020 at 12:45 pm

      Haha, that’s awesome! Fun to hear you’re all enjoying these so much – thanks for the very kind feedback 🙂 Wishing you all a most lovely week!

      Reply
  35. Roxanna

    July 21, 2020 at 9:55 am

    Hi there!
    Can the nutritional yeast be omitted or replaced in this recipe?

    Can’t wait to try! Thank you!

    Reply
    • Kaitlin McGinn

      August 24, 2020 at 3:36 pm

      Hi Roxanna! Sure, you can simply omit it if you’d like 🙂 (Or feel free to replace with your favorite vegan cheese shreds for some cheesy flavor.) Hope you enjoy if you give it a try!

      Reply
  36. Marina

    August 17, 2020 at 6:34 am

    Stuffed peppers are one of my favorite dishes. They are very easy to prepare and always very tasty. I grow peppers on my own since 2 years, Each year I try to grow different variety. Some peppers grown from these seeds are already ready to pick up. They are a bit sweet and perfect to get stuffed. Your filling looks amazing, I don’t have quinoa so I will use something else like rice. Hope it will be also good!

    Reply
    • Kaitlin McGinn

      August 24, 2020 at 4:03 pm

      Wonderful! Love that you grow your own peppers. Rice would work very well too! Hope you enjoyed if you gave them a try 🙂 Have a beautiful week!

      Reply
  37. Marci

    October 2, 2020 at 9:45 pm

    Hi Kaitlin,

    I made this tonight, simple and delicious. Thank you for a great recipe and for providing suggestions of additions.5 stars

    Reply
    • Kaitlin McGinn

      November 9, 2020 at 12:42 pm

      Hi Marci! So lovely to hear you enjoyed these – thank you for giving them a try and reporting back with such kind feedback 🙂 Wishing you a beautiful week! -Kaitlin

      Reply
  38. Kae

    October 6, 2020 at 2:23 pm

    absolutely delicious and easy. When adding diced tomatoes is that in addition to the salsa or in place of? Thank you.

    Reply
    • Kaitlin McGinn

      November 9, 2020 at 12:43 pm

      Hi Kae! Apologies for the delay in my response, and great question. If I’m adding diced tomatoes, I always add them in addition to the salsa 🙂 Hope you enjoy if you give them a try. Wishing you a beautiful week! -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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