Mexican-Style Quinoa Stuffed Peppers

Mexican-Style Quinoa Stuffed Peppers

These vibrant Mexican-style quinoa stuffed peppers are packed with protein-rich quinoa, black beans, and corn, all seasoned with warm spices and topped with melted cheese. They're the perfect blend of healthy and satisfying comfort food that makes weeknight dinners exciting and colorful.

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Course: Appetizer, Main Course, Side Dish

Cuisine: Vegetarian

Keyword: Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 285kcal

Equipment

Ingredients

4-6 bell peppers halved and seeded
1 cup quinoa
2 cups vegetable broth
1 onion diced
2 cloves garlic minced
1 can diced tomatoes
1 cup black beans
1 cup corn kernels
1 cup shredded cheese optional
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat oven to 375°F.
Cook quinoa in vegetable broth according to package directions until fluffy and liquid is absorbed.
Heat olive oil in a large skillet over medium heat. Sauté diced onion until soft and translucent, about 5 minutes.
Add minced garlic, cumin, chili powder, and garlic powder to the skillet. Cook for 1 minute until fragrant.
Stir in diced tomatoes, black beans, corn kernels, and cooked quinoa. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
Place pepper halves cut-side up in a baking dish. Add enough water to cover the bottom of the dish.
Fill each pepper half generously with the quinoa mixture. Top with shredded cheese if using.
Cover tightly with aluminum foil and bake for 30 minutes.
Remove foil and continue baking for 15-20 minutes until peppers are tender and cheese is golden brown.

Notes

Use pre-cooked quinoa or quinoa packets to cut prep time in half

For a vegan version, simply omit the cheese or substitute with nutritional yeast

Add diced jalapeños to the mixture for extra heat and authentic Mexican flavor

These peppers can be assembled up to 24 hours ahead and refrigerated before baking

Leftover stuffed peppers keep well in the refrigerator for 3-4 days and reheat beautifully

Try different colored bell peppers for a more vibrant presentation

Ground turkey or chicken can be added to the quinoa mixture for extra protein

Nutrition