The stuffed pepper.
It’s a beautiful thing, no?
So, why had I never attempted it?
Things had to change.
This recipe was inspired by my ongoing love for Mexican food and my desire to create more plant-based, substantial entrees.
The trouble with eating less animal products is you can sometimes feel less full. But not so with these stuffed peppers! They’re hearty, filling and oh-so flavorful.
Origins of Stuffed Peppers
Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they’re prepared with different ingredients and methods. You can learn more about the variations and history of stuffed peppers here.
Our recipe is a plant-based take on the concept, inspired by ingredients and flavors common in Mexican cuisine.
Bonus? They’re simple, requiring just 10 ingredients you likely have on hand right now.
The filling is so delicious on its own – loaded with quinoa cooked in vegetable stock, smoky spices, black beans and corn – but it becomes even more delectable once its stuffed into sweet bell peppers and roasted to perfection. Swoon!
I think you guys are going to LOVE these peppers! They’re:
SO easy to make
We enjoyed these recently for breakfast, but they could really be great for any time of day! I think they’d be especially ideal for entertaining meat eaters and vegans alike, since they’re so filling and flavorful. You know they’re good when they’re hungry-husband approved (ftw)!
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. We LOVE seeing what you come up with. Cheers, friends!
Mexican Quinoa Stuffed Peppers
- 1 cup quinoa or rice (thoroughly rinsed and drained)
- 2 scant cups vegetable stock (sub water, but it will be less flavorful)
- 4 large red, yellow, or orange bell peppers (halved, seeds removed)
- 1/2 cup salsa (plus more for serving)
- 1 Tbsp nutritional yeast (optional)
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
- 1 cup whole kernel corn (drained)
- 1 ripe avocado (sliced)
- Fresh lime juice
- Hot sauce
- Cilantro (chopped)
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa (or your favorite salsa)
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
- Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
- Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.
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