These fun & colorful quinoa stuffed peppers are a fiesta for the eyes and the mouth 😉 It starts with a delicious (and incredibly easy) Mexican-style quinoa filling with tons of flavor… all stuffed in a pretty pepper package! By the time it takes the quinoa to cook, everything is prepped and ready to go. Then just let the oven do the work!

Customize your Quinoa Stuffed Peppers

While you can follow the recipe below, feel free to also customize it based on your own tastes. It’s a fun recipe to play around with! Swap out the black beans for pinto beans, add a can of diced tomatoes for a juicier filling (we love this!), swap out the quinoa for rice, or add spice with smoky chipotle, etc. Hope you enjoy this recipe also – let the pepper party commence!



PS – come join The Garden Grazer on Instagram and share a photo if you make this! I love seeing what you guys cook up. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)

Print Pin 4.84 from 18 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 Time: 25 minutes Cook Time: 50 minutes Total Time: 1 hour 15 minutes Servings: 4 people Ingredients 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

1 1/2 tsp. cumin

1 tsp. smoked paprika

1 tsp. chili powder Toppings of choice (optional): Guacamole, salsa, dairy-free sour cream, hot sauce, etc. Instructions 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. Notes 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.) Nutrition Per Serving (estimate) Calories: 344 kcal | Carbohydrates: 62 g | Protein: 19 g | Fat: 4 g | Saturated Fat: 1 g | Potassium: 1215 mg | Fiber: 17 g | Sugar: 9 g | Vitamin A: 5091 IU | Vitamin C: 159 mg | Calcium: 102 mg | Iron: 7 mg Did you make this recipe? @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations! Tagon Instagram and hashtag it. I love seeing your recreations!

Loving these quinoa stuffed peppers and craving more Mexican-style deliciousness? Also check out the full “Mexican-Inspired Vegan Recipes Archive” on the site!