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    Home » Recipes » Main Dish

    Mexican Quinoa Stuffed Peppers

    Oct 4, 2015 by Kaitlin

    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.)

    Vegan Mexican Quinoa Stuffed Peppers in a pan

    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.

    Black beans, salsa, corn, and spices in a bowl

    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".
    colorful bell peppers cut in half and cleaned out

    Customizing

    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. (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.

    Pan of baked Mexican Quinoa Stuffed Peppers with cilantro

    Serving

    Add your favorite toppings before serving. A few ideas include:

    • 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 to taste
    • Fresh cilantro or green onions

    Storing

    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.

    Cooked vegan quinoa stuffed peppers with black beans

    For more inspiration, also browse all quinoa recipes or Mexican-inspired recipes.

    Vegan Mexican Quinoa Stuffed Peppers in a pan

    Mexican Quinoa Stuffed Peppers

    Seasoned quinoa, black beans, and sweet corn are stuffed into bell pepper halves for a satisfying, healthy meal. Add your favorite toppings before serving!
    4.80 from 24 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan
    Servings: 8 pepper halves

    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

    Diced tomatoes: 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.)
    Cheesy version: Top them with dairy-free shredded cheese during the last 10 minutes of baking.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Mexican Quinoa Stuffed Peppers
    Amount per Serving
    Calories
    161
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    546
    mg
    16
    %
    Carbohydrates
     
    30
    g
    10
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    2254
    IU
    45
    %
    Vitamin C
     
    79
    mg
    96
    %
    Calcium
     
    44
    mg
    4
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying these vegan Mexican quinoa stuffed peppers, also check out:

    • Easy Portobello Fajitas
    • Sweet Potato Black Bean Chili

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Main Dish Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Tofu Fajitas (Easy Sheet Pan!)
    • Roasted Chickpea Salad with Hummus

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Chris David

      April 22, 2022 at 12:58 am

      5 stars
      Really delicious recipe. I love it yummy!!! It's really awesome.

      Reply
      • Kaitlin

        April 23, 2022 at 10:14 am

        Great to hear you enjoyed! Thanks for sharing.

        Reply
    2. Angela Ulmer

      April 06, 2022 at 6:25 pm

      5 stars
      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!

      Reply
      • Kaitlin

        April 07, 2022 at 8:26 am

        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!

        Reply
    3. Jill

      January 06, 2022 at 4:09 pm

      Do you drain the diced tomatoes before adding them, or use the juices as well?

      Reply
      • Kaitlin

        January 06, 2022 at 4:23 pm

        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. 🙂

        Reply
    4. Kae

      October 06, 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 09, 2020 at 12:43 pm

        Hi Kae! I add them in addition to the salsa.

        Reply
    5. Marci

      October 02, 2020 at 9:45 pm

      5 stars
      Hi Kaitlin,

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

      Reply
      • Kaitlin McGinn

        November 09, 2020 at 12:42 pm

        Hi Marci! So lovely to hear you enjoyed these - thank you!

        Reply
      • Danielle

        September 03, 2022 at 7:14 am

        Do you pair it with any sides? If so, what kind would you suggest?

        Reply
        • Kaitlin

          September 06, 2022 at 2:30 pm

          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. 🙂

          Reply
    6. 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.)

        Reply
    7. 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

        That's awesome! Fun to hear you're enjoying these.

        Reply
    8. Anne

      May 06, 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!)

        Reply
    9. Jody

      April 02, 2020 at 9:48 am

      Needs longer bake time for the peppers to cook down softer

      Reply
    10. Jessica Koelle

      January 11, 2020 at 4:36 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        January 21, 2020 at 10:14 am

        Hey Jessica! So awesome to hear you enjoyed these and I love your adaptions!

        Reply
    11. Bear

      September 04, 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
    12. Alyssa Conti

      April 01, 2019 at 8:16 pm

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        April 15, 2019 at 11:12 am

        Hey Alyssa! Love your adaptions. Thanks for sharing!

        Reply
    13. Unknown

      February 04, 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
    14. 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.

        Reply
    15. 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! Would love to hear how they worked in the crockpot!

        Reply
    16. Mary

      June 16, 2018 at 8:49 pm

      These were really tasty. Great recipe.

      Reply
      • Kaitlin | The Garden Grazer

        September 05, 2018 at 3:01 pm

        Thank you!

        Reply
    17. Jackie Hickey

      March 08, 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
    18. brendaa

      February 27, 2018 at 11:43 pm

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

      Reply
    19. Jennifer

      February 02, 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
    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 07, 2017 at 2:58 pm

        Hi Patsy! That's so great, and thank you!

        Reply
    21. 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 02, 2017 at 6:11 pm

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

        Reply
    22. 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 02, 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
    23. Unknown

      October 07, 2016 at 11:08 pm

      Just made these tonight and they were so delicious!

      Reply
      • Kaitlin | The Garden Grazer

        October 11, 2016 at 5:35 pm

        So great to hear!

        Reply
    24. 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
    25. 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
    26. Janet Sutch

      March 25, 2016 at 4:36 pm

      Has anyone prepared the filling 2 days 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
    27. 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.

        Reply
    28. 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 06, 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 02, 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!

          • Beau Fredericks

            July 05, 2020 at 10:49 pm

            5 stars
            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

            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

    29. 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
    30. Cindy Moore

      October 08, 2015 at 1:58 pm

      What is the nutritional yeast for?

      Reply
      • Kaitlin | The Garden Grazer

        October 08, 2015 at 4:23 pm

        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!)

        Reply
      • Kimberley Curwen

        July 08, 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

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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