Fun and colorful Mexican-inspired vegan Quinoa Stuffed Peppers! Seasoned quinoa, black beans, and sweet corn are stuffed into pretty pepper packages for a delicious, healthy meal. (Gluten-free & oil-free.)
These Mexican-style quinoa stuffed peppers are such a satisfying meal with plant-based protein and fiber.
We combine black beans, quinoa, fresh veggies, spices, and salsa for a flavorful filling.
Plus they are so quick and easy to prepare.
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: Be sure to find large ones with room for stuffing. (If you can't find large ones, then you may need more than 4.)
- Black beans: Or substitute another bean such as pinto beans or kidney beans.
- White quinoa
- Sweet corn: Either a freshly cooked ear of corn, canned corn, or frozen corn kernels.
- Green onion (scallion)
- Salsa: Use your favorite store-bought salsa or make your own Blender Salsa.
- Nutritional yeast: This gives the filling a savory "cheesy" flavor.
- Ground cumin
- Smoked paprika
- Chili powder: I use mild chili powder from the brand Simply Organic.
Customize
This is a fun and forgiving recipe to play around with. A few suggestions for customizing include:
Diced tomatoes: Add a can of diced tomatoes (or fire-roasted tomatoes) to the cooked quinoa mixture for a juicier filling. We really enjoy this addition.
Rice substitution: Use cooked brown rice instead of quinoa for the filling.
Make it spicy: Add a kick with chipotle in adobo sauce, more chili powder, cayenne pepper, or jalapeno. Or simply top with your favorite hot sauce before serving.
Make it cheesy: The nutritional yeast provides some cheesy flavor, but you can also add your favorite vegan cheese shreds on top during the last 10 minutes of baking time.
Make it meaty: Stir in your favorite vegan ground beef crumbles to the mixture. (I'd recommend cooking them in a skillet first.)
Vegetables: Add other veggies to the bell pepper halves as you see fit. Fresh baby spinach, garlic cloves, zucchini, etc.
Serving
Add your favorite toppings to taste before serving:
- More salsa
- Pico de Gallo (Salsa Fresca)
- Avocado slices or creamy guacamole
- Vegan cheese shreds or dairy-free cheese sauce
- Vegan sour cream
- Hot sauce
- Fresh cilantro or green onions
Storage
Store leftovers in an airtight container in the refrigerator. We find they keep well for about 4-5 days. Then simply reheat in the microwave when ready to enjoy.
For more inspiration, browse all quinoa recipes or Mexican-inspired recipes.
Mexican Quinoa Stuffed Peppers
Ingredients
- 3/4 cup white quinoa (uncooked)
- 4 large bell peppers
- 15 oz. can black beans
- 1 cup cooked 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: Rinse quinoa well. In a small pot over medium-high heat, add quinoa with about 1 1/4 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed.
- 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 are enjoying these vegan Mexican quinoa stuffed peppers, also check out:
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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! I add them in addition to the salsa.
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!
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.)
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
That's awesome! Fun to hear you're enjoying these.
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!)
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! So awesome to hear you enjoyed these and I love your adaptions!
Bear
Me too. I discovered it late in life, like 6 years ago and now use quinoa almost exclusively instead of rice or pasta.
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! Love your adaptions. Thanks for sharing!
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.
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! Would love to hear how they worked in the crockpot!
Mary
These were really tasty. Great recipe.
Kaitlin | The Garden Grazer
Thank you!
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
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 thank you!
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.
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 so delicious!
Kaitlin | The Garden Grazer
So great to hear!
Lauren
I made these for dinner tonight and they were delicious! My family loved them!!
Kaitlin | The Garden Grazer
So great! Thanks for sharing!
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!
Janet Sutch
Has anyone prepared the filling 2 days 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.
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!
Cindy Moore
What is the nutritional yeast for?
Kaitlin | The Garden Grazer
Hi Cindy! Nutritional yeast has a savory, cheesy, nutty flavor. You can leave it out if you don't have it though (or replace with vegan shredded cheese!)
Kimberley Curwen
Nutritional yeast also has 8g of protein per tbsp. A great way to add protein to a vegetarian dish.