Go Back
- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup diced tomatoes (canned or fresh) - 1 avocado, diced (for topping) - Fresh cilantro, chopped (for garnish) - Juice of 1 lime - Shredded cheese (optional, for topping) Gathering these ingredients is fun. You can mix and match bell peppers for color. Quinoa is a great base for this dish. It brings protein and fiber. Black beans add more protein and a nice texture. Corn gives a sweet crunch. For spices, don’t skip the cumin and chili powder. They add warmth and depth. The smoked paprika gives a unique flavor too. Adjust salt and pepper to fit your taste. Choose ripe avocados for topping. They add creaminess. Fresh cilantro offers a bright finish. Lime juice gives a pop of flavor. You can add cheese for a rich touch, but it’s optional. With all these ingredients, you create a tasty, healthy meal. It’s colorful and full of flavor. Perfect for family dinners or meal prep! - Preheat the oven to 375°F (190°C). - Rinse and cook the quinoa following package instructions. - Slice the tops off the bell peppers and remove the seeds. - Brush the outside of the peppers with olive oil and place them in a baking dish. - Sauté diced onion and minced garlic in olive oil until soft. - Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. - Add the cooked quinoa and diced tomatoes, mixing well. - Spoon the quinoa mixture into each bell pepper, pressing it down gently. - Optionally, sprinkle shredded cheese on top of each pepper. - Cover the dish with foil and bake for 25 minutes. - Remove the foil and bake for an additional 10-15 minutes until the peppers are tender. To make your Mexican quinoa stuffed peppers pop with flavor, try adding some spices. You can mix in: - 1 teaspoon of oregano for a nice herby touch. - A pinch of cayenne pepper for extra heat. - A squeeze of fresh lime juice to brighten the dish. To adjust the heat level, start with a small amount of chili powder. Taste the filling, then add more if you want it spicier. This way, you keep the heat just right for your taste. To keep your peppers from becoming too soft, avoid baking them for too long. Bake them just until they’re tender but still firm. Covering them for the first part helps steam them without overcooking. For cooking quinoa, rinse it well before cooking. This removes bitter saponins. Use two cups of liquid for every cup of quinoa. Bring it to a boil, then reduce the heat and cover. Cook until all the water is gone, about 15 minutes. Fluff it with a fork for the best texture. Pair your stuffed peppers with simple side dishes. A fresh salad with lime vinaigrette works great. You could also serve them with tortilla chips and salsa for a fun crunch. For sauces, try a dollop of sour cream or Greek yogurt. You can also drizzle some avocado crema on top. These add creaminess and enhance the flavors of the peppers. {{image_2}} You can switch out quinoa for other grains. Rice works great and is easy to find. Couscous is another fun option. Each grain brings its own taste and texture. For protein choices, you can try different beans. Chickpeas or pinto beans can add variety. You can also use shredded chicken or ground turkey if you want meat. To make this dish vegan, just skip the cheese. You can use a vegan cheese option if you want some creaminess. For a gluten-free meal, check all your labels. Most grains and beans should be fine. If you need to avoid dairy, use plant-based cheese or skip it. You can also top with avocado for a creamy finish. For a taste twist, think outside of Mexico. Add Italian herbs like oregano and basil for an Italian flair. You could even mix in sun-dried tomatoes for a punch. Try adding veggies like zucchini or spinach to the stuffing. They add great flavor and nutrition. Each variation keeps the dish fresh and exciting. Store any leftover Mexican Quinoa Stuffed Peppers in an airtight container. This keeps them fresh and tasty. They will last in the fridge for about 3 to 5 days. If you plan to eat them later, let them cool first. This helps prevent sogginess. To freeze the stuffed peppers, follow these steps: 1. Cool: Allow the peppers to cool completely. 2. Wrap: Wrap each pepper tightly in plastic wrap or foil. 3. Bag: Place the wrapped peppers in a freezer-safe bag. Remove as much air as possible. 4. Label: Don’t forget to label the bag with the date. You can freeze them for up to 3 months. To thaw, move them to the fridge overnight. For reheating, place them in the oven at 350°F (175°C) for about 20-25 minutes. Meal prepping is easy with these stuffed peppers. Here’s how to do it: - Cook the Quinoa: Make a large batch of quinoa at the start of the week. - Chop Veggies: Pre-chop the onion, garlic, and any other veggies you want to add. Store them in the fridge. - Assemble: On a free night, stuff the peppers with the quinoa mixture. Place them in a baking dish and cover with foil. This way, you can bake them on busy weeknights. Enjoy a tasty meal without the fuss! Can I make these stuffed peppers in advance? Yes, you can make these stuffed peppers a day ahead. Prepare the filling and stuff the peppers. Store them in the fridge. When ready to eat, bake them as directed. This saves time and makes a quick meal. How can I adjust the recipe for different spice levels? To change the spice level, add more or less chili powder. You can also use hot sauce for heat. If you prefer mild flavors, skip the chili powder or use sweet paprika. Taste as you go to find your perfect balance. What are the nutritional benefits of quinoa and beans? Quinoa is high in protein and fiber. It contains essential amino acids. Black beans are rich in protein and iron. They help with digestion and keep you full longer. Together, they create a balanced meal. Are there any key nutrients provided by this dish? This dish offers vitamins A and C from the bell peppers. It also contains potassium from black beans and corn. The avocado adds healthy fats. You get a mix of nutrients that support overall health. Can I grill the peppers instead of baking them? Yes, you can grill the peppers. Just prepare them as you would for baking. Place them on the grill for about 10-15 minutes. This gives them a nice smoky flavor, perfect for summer meals. What is the best method for cooking quinoa? The best way to cook quinoa is to rinse it first. This removes bitter saponins. Then, use a ratio of 1 cup quinoa to 2 cups water or broth. Bring it to a boil, then lower the heat, cover, and simmer for 15 minutes. Fluff it with a fork before using. In this post, we explored a delicious recipe for Mexican Quinoa Stuffed Peppers. We covered essential ingredients, preparation steps, and cooking tips. I shared ways to enhance flavors and suggested variations for dietary needs. Storing leftovers was also detailed for your convenience. These stuffed peppers are tasty, healthy, and easy to make. You can adapt them to fit your tastes or dietary restrictions. Enjoy creating your unique version!

Mexican Quinoa Stuffed Peppers

Discover the deliciousness of Mexican quinoa stuffed peppers that are both healthy and satisfying! This easy recipe combines vibrant bell peppers with a flavorful quinoa filling, packed with black beans, corn, and spices. Perfect for a weeknight dinner or meal prep, these colorful peppers are sure to impress. Ready to spice up your meals? Click to explore the full recipe and bring a burst of flavor to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Shredded cheese (optional, for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Set aside.

      Prepare the Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

        Sauté Vegetables: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion and minced garlic until the onion is translucent, about 3-4 minutes.

          Add Remaining Ingredients: Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Add the cooked quinoa and diced tomatoes, and mix everything together until well combined. Remove from heat and stir in the lime juice.

            Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it down gently. If desired, sprinkle shredded cheese on top of each filled pepper.

              Bake Peppers: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.

                Garnish and Serve: Once done, remove from the oven, let cool slightly, and garnish with diced avocado and fresh cilantro before serving.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4