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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!
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Cook Time:50 mins
Total Time:1 hr 15 mins
CourseMain Dish
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings8 pepper halves


  • 4 large bell peppers
  • 3/4 cup white quinoa (uncooked)
  • 15 oz. can black beans
  • 1 cup 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.


  • 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°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.


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.)
You can also top them with dairy-free shredded cheese during the last 10 minutes of baking.

Nutrition Per Serving (Estimate)

Calories: 172 kcal | Carbohydrates: 31 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 607 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 2545 IU | Vitamin C: 79 mg | Calcium: 51 mg | Iron: 3 mg