Mexican Quinoa Stuffed Peppers

Name: Mexican Quinoa Stuffed Peppers
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 pepper halves
Ingredients: 3/4 cup white quinoa; 4 large bell peppers; 15 oz. can black beans; 1 cup cooked sweet corn; 2 green onions; 2/3 cup salsa; 2 Tbsp. nutritional yeast; 1 1/2 tsp. ground cumin; 1 tsp. smoked paprika; 1 tsp. chili powder; Guacamole, salsa, vegan cheese or sour cream, hot sauce, fresh cilantro, etc

User Reviews

4.8

78 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings
8 pepper halves
Calories
161 kcal
Course
Main Course
Cuisine
Vegan, Mexican-American Fusion, gluten-free

Mexican Quinoa Stuffed Peppers

Clara Sanders

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Seasoned quinoa, black beans, and sweet corn are stuffed into bell pepper halves for a satisfying, healthy meal. Add your favorite toppings before serving!

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Ingredients

Servings

3/4 cup white quinoa
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.

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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 (180°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 Information

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Calories 161kcal (8%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Potassium 546mg (16%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 2254IU (45%) Vitamin C 79mg (88%) Calcium 44mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 8pepper halves

Amount Per Serving

Calories 161 kcal

% Daily Value*

Calories	161kcal	8%
Carbohydrates	30g	10%
Protein	8g	16%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Potassium	546mg	12%
Fiber	8g	32%
Sugar	4g	8%
Vitamin A	2254IU	45%
Vitamin C	79mg	88%
Calcium	44mg	4%
Iron	3mg	17%