Mexican Quinoa Stuffed Peppers

So easy and packed with authentic flavors. I added a bit more of each spice and added an equal amount of Mexican oregano, used Trader Joe’s roasted corn and topped with a little Cotija or feta. Love love love. Family has no idea it’s meatless.

We love this recipe! Quinoa is such an underrated replacement for ground beef. I usually make the filling ahead so it’s a quick healthy supper on nights we need it. My kids aren’t sold on peppers, so I bake part of the filling in a small baking dish, top it with a little cheese at the end, and let them scoop it with tortilla chips. I’m currently eating leftover filling with a runny egg on top for breakfast and it won’t be the last time!

PLEASE start an organic meal kit delivery service! I love you and everything you make. My food is safe with your recipes. Cooking is not my favorite thing to do, but a delivery kit would make it less of a hassle ;)

Topped w/ low fat fiesta cheese at the end…Incredibly delicious!!

Wish I would have remembered the yeast! Corn chips would be a nice

accompaniment as well… next time!

I made this with brown rice as I couldn’t find my bag of quinoa, and it is incredible! So easy, budget-friendly, and the taste is so much better than I had hoped – really amazing. I was dreading having stuffed peppers, but I’m already putting it into next week’s meal plan. Thank you!

Best stuff peppers ever! I used Santa Fe frozen corn and added fresh garlic.
I gave a red and yellow halved pepper to two of my vegan friends they loved them❣️

Will definitely be making more of your recipes.

p.s. Thank you for answering my question on oiling the peppers. You were correct I left out and came out great!

Best stuffed peppers ever! I made this for my family, and they loved it!

Made it! Ate it! The filling was way too much for two peppers, though! I made one of the peppers split in half and one standing up. Wish I could show you a photo! Delicious! Thank you! :-D

Quite tasty and I’m sure I will make this again. I was glad I had prepared an extra pepper as I found that there was a lot of filling. There was easily enough to stuff 5 peppers. I also pre-roasted the peppers at 400 degrees for 20 mins prior to filling and then heated an additional 20 mins once filled. And finally (and maybe most importantly) where is the SALT? I have been sprinkling just a bit on each pepper as I eat them because without it, those Mexican flavors just didn’t seem to come together. I might add additional instant stock powder to the quinoa next time. All in all, a great recipe that I have printed and will keep on hand for next time!

Thank you for this recipe! Very easy, low-cost, and just delicious. I used quinoa instead of rice, and didn’t make any adjustments!

FYI when I made this recipe, I had a lot filling left over, which I froze. Tonight I thawed it and had enough to fill another 8 pepper halves! Quick, easy and delicious!

I’m not crazy about quinoa, so I used brown rice instead. It came out perfect. Yummy. Thanks for the recipe!

Delicious recipe! I followed the filling exactly, but for my topping I only had an avocado, so I whipped up some cashew sour cream with a chipotle pepper in adobo sauce. It was all so yummy! Served with a big spinach pineapple salad and basaltic reduction. Mmmmmmm ~ my partner loved it too!

Really delicious and easy to make!

Honestly we make this recipe at least once a month! So easy and delicious. We tend to make enough for leftovers or lunches. LOVE!

I made this for supper and doubled the recipe because I had extra peppers. I had to use Refried Black Beans instead of regular black beans and it still came out delicious. Will try it the other way next time. So good with homemade cornbread! Thanks for the recipe!

I made a ton of this mix a couple months back and froze half to see how it would do. Thawed and stuffed our peppers last nite and bakes as directed. Absolutely perfect!! In fact, I think the flavor gets infused even more if thats possible!! I love these with my homemade jalapeno ranch drizzled on top at serving. YUM!!

OMG!! I had several bell peppers in my fridge and no time to make it to the grocery store so I googled vegan bell pepper recipes and found this! We couldn’t believe how good it was. Your bake time was perfect and the flavours were amazing!! We just added hot sauce and vegan sour cream. This will go into our monthly rotation. Thank you :)
p.s. – the crunchy quinoa pieces were something I wish I could eat all day long lol

Beautiful Mexican flavour! I added a little cooked mince to entice my meat loving husband. We both loved this meal, absolutely making again. Served with a dollop of guacamole & yoghurt.

Always a good recipe to use up the peppers!

Delicious. Made them tonight. Just added some cilantro

These were absolutely phenomenal!!!!! For my toppings I uses sliced avocado, a squeeze of fresh lime juice, AND spicy queso Blanco style dip made by Good Foods. These are also fantastic with NO toppings. Amazing recipe. Thanks for sharing!!!

Made this recipe for myself and husband. Admittedly I was not sure about how it would taste. We’re not vegans but our daughter is. Well, it was so delicious that I used the extra filling in a wrap the best day. Husband also loved it. Thank u so much. Will check out your site again.

It is so hard to find an entree that works for a variety of food restrictions and this one does it!! It is really delicious and was so easy to do ahead – I refrigerated the filling and had the peppers prepped and oiled in a zip top bag. Also made the cilantro lime sauce (did one batch with parsley for the “cilantro averse”) along with all of toppings so everyone could customize to their taste. Rolled the filling into burritos for the preschoolers. My extended family of 22 including vegetarians, gluten-free and dairy-free folks plus small children – all loved it!! I tripled the recipe.

Delicious! I pre-baked the peppers while I cooked the quinoa to cut down on baking time. Added pinto beans along with 1/2 can black beans to my mixture, a bit more chili powder and ancho chili powder.

This was so good. I’m after low cholesterol meal ideas and wanted stuffed capsicums.
It tastes deliciously Mexican.

I regularly make this as part of my meal prep! I like crunchy pepper so I cook them for 10 min less and they don’t get soggy when I reheat them later in the week.

My boyfriend and I have been making this for nearly two years, it’s one of our go to recipes! I always look at ratings when I search new recipes and I realised I’ve never left one on this – it’s so yum and filling and nutritious, highly recommend! Only change is we do 3/4-1 teaspoon of the chilli powder as we’re aussies so ours a bit more spicey! We always top with avocado, extra salsa or hot sauce, pickled jalapeños, coriander, lime juice and chipotle aioli. Definitely make this recipe!

This meal was fantastic and simple. Yes, it takes time but I meal prep so it takes me 2-3 hours on a weekend. I will most definitely make them again

Have made this twice now without significant changes (used frozen instead of canned corn.) It’s delicious and makes enough for two dinners for my husband and me. FYI this freezes fine imo.

This recipe is so delicious. My sisters and I have been doing a Zoom recipe night once a week since Covid started, where one of us picks a new recipe, shares it and we all cook it then eat it together on Zoom. This recipe is my favourite so far I now make it every chance I get for visiting friends and family.

I put cheese on top in the last part of cooking. Delicious!

Delicious! Thank you for another great recipe!

These were absolutely delicous! I wanted stuffed peppers without using rice or alternate meat products ( which I do use but like variety) . The taste was perfect and we enjoyed the left overs as well. This goes in the rotation !

I made these last minute for a small impromptu group dinner, and we were all blown away by how delicious and satisfying these were! I made them as written, topped with extra salsa, queso, sliced green onion, chopped cilantro, and a bit of thinned out greek yogurt. Will definitely be adding this recipe to my rotation!

Great recipe! So easy to make, all ingredients I had on hand, turned out delicious. We topped it with your roasted jalepeno queso. Yum!!

Loved these stuffed peppers topped with salsa and avocado for breakfast! I made them one night with the shorter end of the cooking time and then reheated them for 20 minutes in the morning for an easy breakfast! Tasted great all week. Highly recommend!

I just finished eating these! Delish. I can’t wait to try another recipe — thinking of your Sweet Potato Shepards Pie! Thank you.

Another great, versatile recipe. I was short on time so I microwaved the peppers for a few minutes and heated the filling on the stovetop before filling the peppers. Cut the baking time by 2/3rds for my hangry eaters. Perfect!

I can’t believe how easy this recipe was but how delicious and filling it turned out to be! I used the salsa recipe linked in the ingredients and it was delicious – I added a chipotle pepper to it and it really ramped up the flavour. The peppers were fantastic with some crumbled feta and more of the salsa spooned on top. They were just as good hearted up in the microwave the next day. Will definitely make again.

Excellent, satisfies any Mexican craving! If, as leftovers, peppers become a little soggy, I just slice’em up right into soft/hard taco shell and yum. Again this and taco meat from MB (https://minimalistbaker.com/quinoa-taco-meat/) are delightful. Now to search site for quinoa replacement for ground sausage that can hold up over pasta? maybe (:

Super delicious! Perfect for my family and I’s restrictive diet. Greatly appreciate it. THANKS <3

So tasty! Easy to make and customizable- I added some chopped up spinach. Perfect lunch or dinner (or both- they’re that good!) will def be making again :)

Forgot to rate this recipe, see my review following

This is a fantastic recipe. We doubled the filling and froze it in small bags so that we just thaw it and pop into some fresh peppers and back as instructed.
Of note to spice it up a bit more, we added some more chili powder, and some chipotle chili powder. We also added some fresh diced cherry tomatoes and doubled the beans, but it’s not necessary – it is good as is too.

I love this recipe.
I do find it is freezer friendly. The pepper may get a little meh. However it is still better than the store bought freezer section stuffed pepper I use to buy before going plant based.

Made this last night and it was excellent. I needed to bake them 15 min longer to get the peppers super soft and roasted but my family said they were some of the best stuffed peppers I have made. (I make a different style every time I make this dish.) This recipe will be a keeper.

This is a very good recipe. Mine ended up being a casserole due to the peppers on hand. I halved, length wise, lunch box peppers and placed them in the baking dish then spread the mixed ingredients on top. I used beluga lentils instead of black beans because that is what I had in the pantry. I crumbled goat cheese on top before baking because that’s what was in the refrigerator. Obviously this is a very versatile recipe. I tried it with various salsas and hot sauces and all paired well with this dish. I also like that this is healthy, low sodium and I feel like I can eat as much as I want. Thank you for an excellent recipe.

Delicious! Had vegans over for dinner and was looking for something tasty that could swing both ways (as in adding cheese! 🤣). I think the creamy cilantro lime dressing took it over the top! I made a green side salad and put the dressing on it as well. I did make the filling the day before, stuffed them early afternoon and it made for an easy meal with quick cleanup.

I made this for me and my boyfriend and it was delicious! Instead of chili powder, I added red pepper flakes and oregano, along with the rest of the ingredients. It was so easy to make and I would definitely make it again!

I love your recipes, I always look at Minimalist Baker first when I want to try something new. But honestly they almost always take an extra 30 mins to an hour than is listed. I still do them, but I know I can’t make plans around my favorite sites recipes bc idk how long they’ll actually take. I’m not bad at prepping as I have a 10yr background in foodservice, but I’m by no means a professional, so to me these times seem like time time is almost based on a pro with a fully stocked and prepped kitchen that has already made this recipe before and has all the ingredients measured and laid out (which I think should be part of the prep time). So maybe put a second estimated time for newbies. Love your work. <3

These were fantastic! just the recipe i was looking for but i dont really cook my grains in a pot ( i have and insta pot) so when I was cooking the quinoa i didn’t realise you have to stir it and burnt the bottom layer. Oops.

I made this for me and my boyfriend for dinner and it was absolutely delicious!!!! It was easy to make and I can’t wait to make it again.

Made this for dinner last night. Was super easy and delicious! Will be a staple item in my house for future dinners.

I loved this recipe. It’s so easy and quick for a weeknight. I have been buying the pre-cooked quinoa cups (super lazy) and I also added a single Mexican spiced chicken sausage in to the mix (my BF cringes at the word vegetarian, I’m working on it.) Since all the ingredients are pre-cooked I can just dump it into a bowl and mix it. I also top it with cheese when they are done

I had never cooked quinoa in vegetable broth before and I won’t be going back to water now!! Instead of using salsa I used some fresh chopped tomato cooked in a pan with kidney beans and mushrooms and a little tomato paste (with no added salt as the broth in the quinoa gives it all that flavour!) It’s my new favourite dish! I also did my peppers under the grill so it’s charred in about 10mins, great for a fast filling meal :)

I made these tonight, scaling up to 1.5 times the recipe to use up a Costco bag of 6 bell peppers. I didn’t have corn on hand, so I omitted it and added in a 1.5 lb bag of power greens, sautéed with garlic and olive oil. I used 2 whole cans of black beans rather than leaving behind half a can, and topped them with some grated sharp cheddar cheese once stuffed. They were really delicious! My kids don’t normally like cooked peppers, but they loved these. I served them with a big green salad, which made for a veggie-full, nutritious, and filling dinner. My household of 8 (5 adults, 2 teenagers, and 1 preteen athlete) left the table satisfied, and there were still two halves left over.

Made this last night for my meat eating bf and his friend. Split up the quinoa mix and threw in some ground beef in for them. Topped mine with vegan cheese, avo, and salsa and theirs had the same extra with real cheese. They loved it and I received girlfriend brownie points which is a big deal because I pretty much cook the same thing every night since I’m not much of a cook and am also a creature of habit. Given that I’m not quick in the kitchen this ended up taking me more like 2 hours because my prep took forever ha. But still delicious and would make again. The filling was also great as a dip alone.

This is THE BEST stuffed peppers recipe ever, that’s all I need to say, apart from MAKE THEM *******

This was an excellent recipe. I changed a few things but the basis was delicious. I used vegetarian meatless crumbles and decreased the amount of quinoa. I also added reduced fat mexican blend shredded cheese. I used red kidney beans instead of black beans. The results were really good. Definitely a keeper recipe.