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Mexican Quinoa Stuffed Peppers recipe

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


  • 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


  1. Cook quinoa according to directions on package using either water or broth.
  2. Preheat oven to 350 degrees F. Place halved bell peppers in a lightly sprayed 9×13” baking dish, and set aside.
  3. 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.

  4. 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.
  5. Remove foil, and place baking dish back in oven for an additional 10 minutes.
  6. Serve with your choice of toppings: chopped avocado, cilantro, fresh tomatoes, etc.