Pan of baked Mexican Quinoa Stuffed Peppers
4.93 from 14 votes

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)
Author: Kaitlin - The Garden Grazer
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Main Dish
Cuisine: Gluten-Free, Mexican, Vegan
Servings: 4 people


Stuffed Peppers

  • 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: 5090IU | Vitamin C: 158.9mg | Calcium: 102mg | Iron: 6.6mg