4.8 from 78 votes
Mexican Quinoa Stuffed Peppers
Mexican Quinoa Stuffed Peppers feature bell peppers filled with a spiced mixture of cooked quinoa, black beans, corn, green onions, salsa, and nutritional yeast. Seasoned with cumin, smoked paprika, and chili powder, these peppers bake until tender and hold a flavorful, slightly textured filling. Optional toppings like guacamole or vegan cheese add creamy contrasts to the savory, protein-rich dish.
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings:
8
pepper halves
Calories:
161 kcal
Course:
Main Course
Cuisine:
Vegan, Mexican-American Fusion, gluten-free
Ingredients
- 3/4 cup quinoa white
- 4 bell pepper large
- 15 oz. black beans canned
- 1 cup sweet corn I use frozen, thawed, cooked
- 2 green onions
- 2/3 cup salsa (I like homemade blender salsa)
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. cumin ground
- 1 tsp. smoked paprika
- 1 tsp. chili powder
Toppings of choice (optional):
- guacamole etc
- salsa
- vegan cheese
- sour cream
- hot sauce
- cilantro
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.
Cup of Yum
Notes
- For juicier filling, add diced tomatoes or extra salsa to the quinoa mixture before stuffing.
- Top with dairy-free shredded cheese during the last 10 minutes of baking for a cheesy finish.
- Serve with optional toppings like guacamole, sour cream, or hot sauce according to preference.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 pepper halves
Amount Per Serving
Calories 161
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.