Mexican Quinoa Stuffed Peppers
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)
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Servings: 4 people
- 4 large bell peppers
- 3/4 cup quinoa (dry, uncooked)
- 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
Toppings of choice
- Guacamole, salsa, dairy-free sour cream, hot sauce, etc.
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 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.
Serve with any desired toppings.
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.)
Calories: 343kcal | Carbohydrates: 61g | Protein: 18g | Fat: 4g | Potassium: 1214mg | Fiber: 16g | Sugar: 8g | Vitamin A: 101.8% | Vitamin C: 192.6% | Calcium: 10.2% | Iron: 36.5%