Fun and colorful Mexican-inspired Quinoa Stuffed Peppers! Seasoned quinoa, black beans, and corn are stuffed into pretty pepper packages for an awesome, healthy meal. (Vegan, gluten-free, oil-free)
These fun & colorful quinoa stuffed peppers are a fiesta for both the eyes and the mouth. It starts with a delicious (and 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 Quinoa Stuffed Peppers
For this recipe you will need:
- Bell peppers (find large ones with room for stuffing!)
- Black beans
- White quinoa
- Sweet corn (freshly cooked, canned, or frozen)
- Green onion (scallion)
- Salsa
- Nutritional yeast
- Ground cumin
- Smoked paprika
- Chili powder
Customize
- Try pinto beans instead of black beans
- Add a can of diced tomatoes for a juicier filling (we love this!)
- Use rice instead of quinoa
- Add spiciness with chipotle, more chili powder, etc.
- Change up the seasonings as desired
Serving
Serve these peppers with your favorite toppings:
- Restaurant-Style Blender Salsa
- Avocado slices or creamy guacamole
- Vegan cheese shreds or cheese sauce
- Vegan sour cream
- Hot sauce
- Fresh cilantro or green onions
Mexican Quinoa Stuffed Peppers
Ingredients
- 4 large bell peppers
- 3/4 cup white quinoa (uncooked)
- 15 oz. can black beans
- 1 cup sweet corn (I use frozen, thawed)
- 2 green onions
- 2/3 cup salsa (I like homemade blender salsa)
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. ground 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°F (176°C).
- 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
Nutrition Per Serving (Estimate)
If you're enjoying these Mexican quinoa stuffed peppers, also check out:
Come join The Garden Grazer on Instagram and then 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!)
Lynnelle
What's the sodium count on this recipe?
Kaitlin McGinn
Hi Lynnelle. I completely understand people’s concern with sodium, which is why I purposely omit stating numbers on my site. I feel it’s not nearly an accurate enough calculation. Many of my recipes simply say “salt to taste” to let people cater directly to their own needs. Even with the few recipes that state an amount of salt, I still omit the sodium content as it can vary significantly with other factors. (For example, differing sodium content between brands, using no-salt vs. salt-added canned tomatoes, etc.) So I always encourage people to calculate their own to achieve a much more precise reading based on their exact ingredients, brands, and amounts.
Kae
absolutely delicious and easy. When adding diced tomatoes is that in addition to the salsa or in place of? Thank you.
Kaitlin McGinn
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
Marci
Hi Kaitlin,
I made this tonight, simple and delicious. Thank you for a great recipe and for providing suggestions of additions.
Kaitlin McGinn
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
Marina
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!
Kaitlin McGinn
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!
Roxanna
Hi there!
Can the nutritional yeast be omitted or replaced in this recipe?
Can’t wait to try! Thank you!
Kaitlin McGinn
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!
Mrs. M
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!
Kaitlin McGinn
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!
Anne
Do you add the salsa from the ingredient list into the mixture or is it a topping?
Kaitlin McGinn
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!
Jody
Needs longer bake time for the peppers to cook down softer
Jessica Koelle
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!
Kaitlin McGinn
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
Ashlyn
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!
Kaitlin McGinn
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!
Alyssa Conti
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.
Kaitlin McGinn
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
Unknown
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!
Twinmom12
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!!
Kaitlin McGinn
Awesome!! I love when it's a meal everyone can enjoy 🙂 Appreciate your feedback! Hope you all have a beautiful week!
The Adkins
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!
Kaitlin McGinn
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 🙂
Mary
These were really tasty. Great recipe.
Kaitlin | The Garden Grazer
Wonderful to hear, thank you!
Unknown
I love this different just worried about sodium
Jackie Hickey
Another fantastic recipe! Made this to a T (well added 1c of peas haha) but this is soooo good and perfect portions! Love this
Kaitlin | The Garden Grazer
Great idea! Thanks for sharing!
brendaa
Made them tonight for dinner. I added shredded chicken. DELICIOUS!!
Jennifer Somebody
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!
Kaitlin | The Garden Grazer
So great! Thanks for your feedback!
Patsy Bell
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.
Kaitlin | The Garden Grazer
Hi Patsy! That's so great and thanks for the very sweet comment 🙂
Unknown
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.
Kaitlin | The Garden Grazer
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! 😉
Janet Calvert
Do you think rice could sub for the quinoa? Looks really yummy!
Kaitlin | The Garden Grazer
Hi Janet! Absolutely! I also love adding a can of diced tomatoes for a little more juice/flavor. Hope you enjoy!
syrian_sun
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!
Kaitlin | The Garden Grazer
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!
Unknown
Just made these tonight and they were sooooooo delicious!! 🙂
Kaitlin | The Garden Grazer
So great to hear!
Unknown
I've just got to try these! They look delicious x
Kaitlin | The Garden Grazer
Hope you enjoy!
Lauren
I made these for dinner tonight and they were delicious! My family loved them!!
Kaitlin | The Garden Grazer
So great! Thanks for sharing!
Elaine Firman
These look very tempting i am looking forward to making them. Can you tell me what nutricional yeast is. Is it like vegimite
Kaitlin | The Garden Grazer
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 🙂
Unknown
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?
Kaitlin | The Garden Grazer
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!
kelbell
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!
Kaitlin | The Garden Grazer
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!
Wolverine
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! 🙂
Kaitlin | The Garden Grazer
So great! Hope you enjoy!
Dru Clark
these are amazing. i will def add this to my recipe book! Thank YOU
Kaitlin | The Garden Grazer
So great to hear! Thanks for the feedback!
Connie
Do you have a calorie count on them
Kaitlin | The Garden Grazer
Hi Connie! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!
Janet Sutch
Has anyone prepared the filling 2days before and then put in peppers and baked?
Kaitlin | The Garden Grazer
Hi Janet! I've never done that, but great idea!
Shay
Is there a replacement for the yeast? I'm not familiar with it.
Jill S.
Nutritional yeast is found in a whole foods/health food store. It is a powdered substance that is used to mimic a cheese flavor.
Kaitlin | The Garden Grazer
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!
Katie
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.
Kaitlin | The Garden Grazer
Wonderful, hope you enjoy!
Jamie
Do these freeze well?
Kaitlin McGinn
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!
Beau Fredericks
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.
Kaitlin McGinn
Wonderful to hear! Many thanks for the kind feedback, and sharing your freezing experience - very helpful 🙂 Wishing you a great weekend! -Kaitlin
Pam Blanton
I made them today too!! Delish! New family fave! Thanks for a delish recipe!
Kaitlin | The Garden Grazer
So great to hear!
Rami Abramov
Love quinoa anything! Delicious
Kaitlin | The Garden Grazer
Agree! A wonderful, versatile ingredient 🙂
Bear
Me too. I discovered it late in life, like 6 years ago and now use quinoa almost exclusively instead of rice or pasta.
Cindy Moore
what is the nutritional yeast for?
Kaitlin | The Garden Grazer
Hi Cindy! Nutritional yeast has a savory, cheesy, nutty flavor - so tasty! You can leave it out if you don't have it though 🙂
Kimberley Curwen
Nutritional yeast also has 8g of protein per tbsp. A great way to add protein to a vegetarian dish.
Grammyof Violet
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!!!!!
Bear
To some of us, there is no such thing as too much cumin. LOL.
Sargon Kaveh
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!!!!!!
Sharleen Jones
A pinch of anything does absolutely nothing! All good cooks know that!
Unknown
There can never be "TOO MUCH" cumin in anything! I keep a minimum of 2 jars at all times!
Jami
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!
Michelle Gray
I've recently become a fan of stuffed peppers and this version looks amazing! Looking forward to trying this recipe 🙂
Kaitlin | The Garden Grazer
Hope you enjoy!