A fun and colorful Mexican-inspired Quinoa Stuffed Peppers recipe! Seasoned quinoa, black beans, and sweet corn are stuffed into pretty pepper packages for a delicious, healthy meal. (Vegan, gluten-free, oil-free.)
These Mexican-style stuffed peppers are so fun, colorful, and satisfying!
The flavorful filling combines hearty black beans, fluffy quinoa, fresh veggies, warm spices, and salsa. Then it's stuffed into pretty pepper packages for a tasty meal filled with plant-based protein and fiber.
Plus they're so quick and easy to prepare! By the time the quinoa cooks, everything is prepped and ready to go. Then just let the oven do the work!
The best part is everyone can customize theirs with their own favorite toppings, so it's a great family-friendly meal.
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: Quinoa is a great source of protein, fiber, and many other nutrients. It is also a complete protein which means it contains all nine essential amino acids. I like the taste and texture of white quinoa best in this recipe.
- 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".
Customizing
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 to taste 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. (Cook these according to package instructions 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 before serving! A few ideas include:
- More salsa or Pico de Gallo (Salsa Fresca)
- Chipotle Crema (for smoky spice!)
- Avocado slices or Loaded Guacamole
- Vegan cheese shreds or dairy-free cheese sauce
- Vegan sour cream
- Hot sauce to taste
- Fresh cilantro or green onions
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. Then simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all vegan quinoa recipes or Mexican-inspired recipes.
Mexican Quinoa Stuffed Peppers
Ingredients
- 3/4 cup white quinoa
- 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 (180°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)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Paula says
Made these tonight with a sweet potato and some other sides and they were delicious. Thank you for such creative, delicious recipes… especially that utilize a garden’s bounty. I’d like to post this on one of my vegan recipe share FB pages and give you credit… would that be ok?
Kaitlin says
Hello, Paula! You're very welcome, and I'm so glad you enjoyed these. Your side of sweet potato sounds like a wonderful pairing. And of course! Please feel free to share the recipe link with anyone who you think would enjoy it. Thank you very much!
Chris David says
Really delicious recipe. I love it yummy!!! It's really awesome.
Kaitlin says
Great to hear you enjoyed! Thanks for sharing.
Angela Ulmer says
This are so delicious! I made enough for a whole week of lunches. Everyone is asking me what I’m eating when I hear them up in the microwave at work. I’ve shared the recipe with everyone that’s asked. They will definitely be in my lunch prep routine!
Kaitlin says
Aww, that's so awesome, Angela! So glad you're enjoying these and thank you for passing along the recipe to others. I appreciate you taking the time to share your very kind feedback!
Jill says
Do you drain the diced tomatoes before adding them, or use the juices as well?
Kaitlin says
Hi Jill! Either works depending on your preference. The filling becomes slightly softer and "soggy" with the juices included, so you can omit or only use a little if desired! Hope you enjoy if you give it a try. 🙂
Marci says
Hi Kaitlin,
I made this tonight, simple and delicious. Thank you for a great recipe and for providing suggestions of additions.
Kaitlin says
Hi Marci! So lovely to hear you enjoyed these - thank you!
Danielle says
Do you pair it with any sides? If so, what kind would you suggest?
Kaitlin says
Hi Danielle! Most of the time we just enjoy these alone. But things like guacamole + chips, baked sweet potato, Mexican street corn, or simply a side salad or sautéed/grilled seasonal veggies would be great! Hope you enjoy if you give them a try. 🙂
Roxanna says
Hi there! Can the nutritional yeast be omitted or replaced in this recipe? Can’t wait to try! Thank you!
Kaitlin says
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 says
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 tray 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 says
That's awesome! Fun to hear you're enjoying these.
Jessica Koelle says
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 says
Hey Jessica! So awesome to hear you enjoyed these and I love your adaptions!
Alyssa Conti says
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 says
Hey Alyssa! Absolutely love your creative additions. Thanks for sharing your kind and helpful feedback!
Twinmom12 says
I just made these for myself and my two 6 year old kids. The verdict: These are amazing! My kids devoured them. Wish I found this recipe sooner!!
Kaitlin says
Awesome! I love when it's a meal everyone can enjoy.
The Adkins says
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 says
Hello! Would love to hear how they worked in the crockpot!
Jackie Hickey says
Another fantastic recipe! Made this to a T (well added 1 cup of peas haha) but this is so good and perfect portions! Love this.
Kaitlin says
Great idea! Thanks for sharing, Jackie!
Jennifer says
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 says
Fantastic substitute! Thanks for your feedback!
Patsy Bell says
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 says
Hello, Patsy! Thanks for your kind words, and thrilled you enjoyed these!
Lauren says
I made these for dinner tonight and they were delicious! My family loved them!!
Kaitlin says
So great to hear you all enjoyed! Thanks for sharing!
Katie says
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 says
Wonderful. Glad you enjoyed, Katie!
Jamie says
Do these freeze well?
Kaitlin says
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 says
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 says
Wonderful to hear! Many thanks for the kind feedback and sharing your freezing experience - that's very helpful!
Pam Blanton says
I made them today too!! Delish! New family fave! Thanks for a delish recipe!
Kaitlin says
So great to hear your family enjoyed, Pam!