Packed with protein-rich quinoa, hearty black beans, sweet corn, and zesty tomatoes, these stuffed peppers are a wholesome and satisfying meal that’s as delicious as it is easy to make.
Whether you’re looking for a meatless Monday option or a flavorful dish to impress your guests, these stuffed peppers are sure to hit the spot.
What’s to Love about Mexican Quinoa-Stuffed Bell Peppers?
- Nutritious and Filling: Packed with protein-rich quinoa, fiber-filled black beans, and vibrant vegetables like bell peppers and corn, these stuffed peppers are not only delicious but also satisfying and nourishing.
- Easy to Make: With simple ingredients and straightforward instructions, this dish comes together quickly and effortlessly. It’s perfect for busy weeknights when you want a wholesome meal without spending hours in the kitchen.
- Colorful Presentation: The vibrant colors of the bell peppers and the array of fillings make for an eye-catching presentation that’s sure to impress your family and guests.
- Meal Prep Friendly: These stuffed peppers are great for meal prep. Make a batch ahead of time and store them in the fridge or freezer for easy grab-and-go lunches or dinners throughout the week.
Ingredient Notes, Tips, and Alternatives
- Bell Peppers:
- Color Variety: Use a mix of red, yellow, orange, and green bell peppers for a colorful presentation.
- Size: If you can’t find large bell peppers, you can use smaller ones. Just adjust the filling accordingly or use more peppers to accommodate the filling.
- Quinoa:
- Cooking Quinoa: Follow the package instructions for cooking quinoa. Typically, it’s cooked with a 1:2 ratio of quinoa to water or broth.
- Varieties: Experiment with different types of quinoa such as white, red, or tri-color for added visual appeal.
- Black Beans:
- Variations: Feel free to use other beans such as kidney beans, pinto beans, or chickpeas if you prefer.
- Seasoning: If using canned black beans, rinse them under cold water to remove excess sodium before adding them to the filling mixture.
- Corn Kernels:
- Fresh vs. Frozen vs. Canned: Use whichever type of corn is most convenient for you. If using canned corn, drain and rinse it before adding it to the filling.
- Roasted Corn: For extra flavor, roast fresh or frozen corn kernels in a skillet until lightly charred before adding them to the filling mixture.
- Diced Tomatoes:
- Tomato Varieties: Use diced fresh tomatoes when they’re in season for the best flavor. Alternatively, use canned diced tomatoes for convenience.
- Drain Excess Liquid: If using canned tomatoes, drain the excess liquid before adding them to the filling to prevent the peppers from becoming too watery.
- Onion and Garlic:
- Sauteing: Sauteing the onion and garlic before adding them to the filling mixture enhances their flavor and helps to soften them.
- Variations: If you’re short on time, you can skip sauteing the onion and garlic and add them directly to the filling mixture.
- Taco Seasoning:
- Homemade Taco Seasoning: Make your own taco seasoning blend using a combination of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne pepper. We have a recipe for DIY taco seasoning here.
- Adjust to Taste: Feel free to adjust the amount of taco seasoning according to your preference for spiciness.
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Mexican Quinoa-Stuffed Bell Peppers
This Mexican Quinoa Stuffed Peppers recipe features halved bell peppers filled with a savory mixture of quinoa, black beans, corn, tomatoes, onion, garlic, and taco seasoning, baked until tender and topped with melted cheese. It’s a flavorful and nutritious dish that’s easy to make, customizable, and perfect for a wholesome weeknight dinner or meal prep.
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 1 cup quinoa, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add quinoa to the skillet and toast for 2-3 minutes.
- Stir in black beans, corn, diced tomatoes, taco seasoning, salt, and pepper. Cook for another 2-3 minutes, until heated through.
- Spoon the quinoa mixture into each halved bell pepper, pressing down gently to fill.
- Place stuffed bell peppers in a baking dish. If desired, sprinkle shredded cheddar cheese on top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until peppers are tender.
- Remove the foil and bake for an additional 5 minutes to melt the cheese and lightly brown the tops of the peppers.
- Garnish with chopped fresh cilantro before serving.
- Prep Time: 20
- Cook Time: 40
