Fun and colorful Mexican Quinoa Stuffed Peppers! Easy fiesta-flavored quinoa with black beans and corn is stuffed into these pretty pepper packages for an awesome healthy meal! Vegan & gluten-free.
These fun & colorful stuffed peppers are a fiesta for the eyes and the mouth 😉 It all starts with a delicious (and incredibly easy) Mexican-style quinoa filling with TONS of flavor... stuffed in a pretty pepper package! By the time it takes the quinoa to cook, you can have everything prepped and ready to go. Then just let the oven do the work!
It's a fun recipe to customize based on your own tastes or what you have on hand. Swap out the black beans for pinto beans, add a can of diced tomatoes for a juicier filling (we love this!), swap out the quinoa for rice, or add some spice with smoky chipotle, etc. They're great served as is, or with any desired toppings (guacamole/avocado is my favorite). Hope you enjoy them too - let the pepper party commence!
PS - come join The Garden Grazer on Instagram 🍓 and share a photo if you make this! I love seeing what you guys cook up.
Vegan, gluten-free
Serves about 4
Ingredients
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast (I use this brand)
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts (I use this brand)
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.
Directions
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 9x13" 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.
Serve with any desired toppings.
Tip: to make them a bit "juicier" just add a can of diced tomatoes - I love this addition!
{Printer Friendly Version}
Serves about 4
Ingredients
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast (I use this brand)
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts (I use this brand)
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.
Directions
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 9x13" 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.
Serve with any desired toppings.
Tip: to make them a bit "juicier" just add a can of diced tomatoes - I love this addition!
{Printer Friendly Version}
More Mexican-style favorites:
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I've recently become a fan of stuffed peppers and this version looks amazing! Looking forward to trying this recipe :)
ReplyDeletexo - Michelle
www.borncreativeblog.com
Hi Michelle! Hope you enjoy! Stuffed peppers are such a great way to change up the dinner routine - they seem so fun and festive! ;)
Deletewhat is the nutritional yeast for?
ReplyDeleteHi Cindy! Nutritional yeast has a very nice cheesy/nutty flavor - so good! You can leave it out if you don't have it though :)
DeleteNutritional yeast also has 8g of protein per tbsp. A great way to add protein to a vegetarian dish.
DeleteHaaaaaa 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!!!!!
DeleteTo 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!!!!!!
DeleteA pinch of anything does absolutely nothing! All good cooks know that!
DeleteThere can never be "TOO MUCH" cumin in anything! I keep a minimum of 2 jars at all times!
DeleteLove cumin! I’ll probably use more than the recipe suggests! I guess we all have different taste buds! Making these today for meal prep!
DeleteLove quinoa anything! Delicious
ReplyDeleteHi Rami! Agree - it's such a nutrient-packed, versatile ingredient! :)
DeleteI made them today too!! Delish! New family fave! Thanks for a delish recipe!
ReplyDeleteWonderful Pam! So fun to hear they're a new family favorite - thanks for the sweet message! Have a great week :)
DeleteI 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.
ReplyDeleteHi Katie! Very nice to hear - glad you enjoyed them and are looking forward to making them again! :) Have a great week!
DeleteIs there a replacement for the yeast? I'm not familiar with it.
ReplyDeleteNutritional yeast is found in a whole foods/health food store. It is a powdered substance that is used to mimic a cheese flavor.
DeleteThanks for answering Jill! <3 I'd recommend trying it Shay! Otherwise you could substitute it with your favorite non-dairy cheese shreds :) Hope you enjoy!!
DeleteHas anyone prepared the filling 2days before and then put in peppers and baked?
ReplyDeleteHi Janet! I've never done that, but I like the idea! I'm guessing the filling would do just fine cooked beforehand. Or you could also just cook the quinoa ahead of time. Would love to hear if you give it a go! :)
DeleteDo you have a calorie count on them
ReplyDeleteHi Connie! I don't provide nutritional stats, but if you'd like to calculate your own you can try this website:
Deletehttp://caloriecount.about.com/cc/recipe_analysis.php
I've heard it's pretty straightforward and easy to use. Hope that helps! :)
these are amazing. i will def add this to my recipe book! Thank YOU
ReplyDeleteWonderful Dru! Glad you enjoyed them enough to add to your book :)
DeleteI 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! :)
ReplyDeleteYay! Hope you enjoyed them the other night! We made them a few nights ago too (and I just finished the leftovers for breakfast haha.) Have a great week!
DeleteHey 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!
ReplyDeleteMy 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!
Hi!! Stuffed peppers are so fun aren't they? :) Personally I've never tried freezing them, but I've heard they do pretty well and hold their shape. Just a guess but I'd probably try freezing them before baking. Would love to hear if you give it a go and how it turns out! Have a great weekend!!
DeleteThese 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?
ReplyDeleteHi! 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!
DeleteThese look very tempting i am looking forward to making them. Can you tell me what nutricional yeast is. Is it like vegimite
ReplyDeleteHi 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 lots of vitamins and minerals, including protein, fiber, and B12. We use it all the time! Hope you enjoy the peppers :)
DeleteI made these for dinner tonight and they were delicious! My family loved them!!
ReplyDeleteYay! Great to hear the family enjoyed them Lauren! Have a great weekend! :)
DeleteI've just got to try these! They look delicious x
ReplyDeleteHope you love 'em! :D
DeleteJust made these tonight and they were sooooooo delicious!! :)
ReplyDeleteAwesome to hear you enjoyed!! Have a great week :)
DeleteDo 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!
ReplyDeleteHi! I've personally never tried freezing these, but just read up on freezing stuffed bell peppers and they do quite well! Try cooking them first, then be sure they cool off completely before freezing. And also totally seal them up in the freezer :) Hope you enjoy. Would love to hear how it goes if you give it a try!
DeleteDo you think rice could sub for the quinoa? Looks really yummy!
ReplyDeleteHi Janet! Definitely! People have commented that they tried that variation with success :) It's a fun recipe to play around with! I also love adding a can of diced tomatoes for a little more juice/flavor. Hope you enjoy!!
DeleteWhat do you serve these with? I would like to make them for my family but am trying to think of sides that would complement.
ReplyDeleteHi there! This response is way late (apologies!), but 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! ;)
DeleteOMG, 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.
ReplyDeleteHi Patsy! What a sweet comment, thanks so much for your kind words :) I'm thrilled to hear you're enjoying the recipes and it's SO great to hear you're plant-based as well! (My husband and I have been vegan for about 4-5 years now and absolutely love it.) :) Thanks for taking the time to leave a comment - hope you continue to enjoy the recipes! Wishing you a lovely rest of the week <3
DeleteI'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!
ReplyDeleteHey Jennifer! So fantastic - I love your adaption to make it work for you!! Glad you guys enjoyed :) Have a great week! -Kaitlin
DeleteMade them tonight for dinner. I added shredded chicken. DELICIOUS!!
ReplyDeleteAnother fantastic recipe! Made this to a T (well added 1c of peas haha) but this is soooo good and perfect portions! Love this
ReplyDeleteYay! Glad you enjoyed this recipe too, Jackie! <3 YUM to the peas addition!!
DeleteI love this different just worried about sodium
ReplyDeleteThese were really tasty. Great recipe.
ReplyDeleteHi Mary! So glad you enjoyed them, thanks for the feedback! :)
DeleteI 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!
ReplyDeleteI 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!!
ReplyDelete