Go Back
Mexican Quinoa Stuffed Peppers recipe
Print

Mexican Stuffed Peppers with Quinoa & Black Beans (vegan and gluten-free)

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 stuffed pepper halves

Ingredients

  • 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

Optional toppings

  • chopped avocado, cilantro, tomatoes

Instructions

  • 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.