Last updated on February 6th, 2021 at 05:05 pm
Here’s a delicious recipe for Mexican stuffed peppers with quinoa and black beans. This recipe is vegan (and gluten-free), but some melted some cheese on top or a dollop of sour cream would be tasty too. We also love these peppers topped with avocado, tomatoes, and cilantro. If you like Mexican food, you’ll love this hearty main dish. And, if you’re new to quinoa, here’s a great way to try it!
Mexican Stuffed Peppers with Quinoa & Black Beans
Cut the bell peppers in half, remove the stems, and seeds, and place in a baking dish.
Heat the filling ingredients on the stovetop before filling the peppers.
Generously stuff the peppers, and bake according to the recipe below.
Serve these Mexican stuffed peppers with your choice of toppings — fresh tomatoes, diced avocado, and fresh cilantro are delicious. Or, if you aren’t vegan, add a little cheese and sour cream. Enjoy!
Mexican Stuffed Peppers with Quinoa & Black Beans (vegan and gluten-free)
- 4 bell peppers cut in half vertically, cleaned and stems removed
- ¾ cup dry quinoa
- 1 can black beans 15 oz.
- 1 cup corn
- ½ small onion diced
- 1 cup salsa
- 1 ½ tsp cumin
- 1 tsp chili powder
- ¼ tsp garlic powder
- 1/8 teaspoon chipotle powder
- 1 tablespoon cooking oil
- chopped avocado, cilantro, tomatoes
Cook quinoa according to directions on package using either water or broth.
Preheat oven to 350 degrees F. Place halved bell peppers in a lightly sprayed 9×13” baking dish, and set aside.
Heat oil in a large sauté pan on medium-high heat. Add onion and cook until it is translucent. Add remaining ingredients to the pan, including cooked quinoa and combine. Add additional salsa if preferred.
Generously stuff the peppers with the filling. Place a sheet of aluminum foil over the baking dish, and place in preheated oven for 35 minutes.
Remove foil, and place baking dish back in oven for an additional 10 minutes.
Serve with your choice of toppings: chopped avocado, cilantro, fresh tomatoes, etc.