Mexican Quinoa Stuffed Peppers

Skipped the chillar powder to make it pleasant for my teen son. Also skipped oil on bell peppers. Still very flavorful and delicious. Removing foil for last 5 minutes made the stuffing nice and roasted. Everyone said this recipe is a keeper.

I made these on Saturday and they came out delicious! I had some chipotle powder, so I swapped that out for the regular chile powder. I am vegetarian working on WFBP, and my husband is not, lol. The nice thing about doing the cooking is that he is eating cleaner also. He commented the texture of the quinoa was a good substitute for ground beef… it did have a nice bite to it. The addition of creamy avocado in the bowl made it creamy, slightly spicy, with great flavor and texture. Thank you! I am learning to cook with your recipes!

I am just starting to turn our menu to a more plant-based diet. I was looking for a simple dish to make and this was a great alternative to how I have made stuffed peppers in the past. My husband and son loved these so much that they did not notice the beef was missing. I did sprinkle the tops with cheese, but other than that, I made them exactly as the recipe above. I will definitely make these again!

Really enjoy making this recipe. It’s a great make-ahead recipe where I can put together a number of stuffed peppers, store them in the refrigerator, and then have dinner mostly made for later in the week. Have also used the stuffing as a side next to a salad. Used the stuffing recently to stuff roasted sweet dumpling squash and then topped it with Pickled Jalapeno Ranch dressing which was fabulous.

I added fire roasted tomatoes with green chiles in lieu of the salsa, also a few sprinkles of onion powder to the mixture. Baked per recipe instructions and everything turned out absolutely delicious. This is a fantastic recipe, thanks for posting!

I made this today and it came out delicious! My meat-eating boyfriend even loved them ?I had some chestnut mushrooms that I needed to get rid of so to add more flavor I sautéed them with onion, garlic and chilli and then omitted adding the powered garlic. It made a bit more mixture so I just added an extra pepper to stuff. Followed everything else perfectly and they came out amazing. Thank you for this wonderful recipe!

this was so delicious, it’s going on the regular list for sure. i made a couple of changes, only because i didn’t have all the ingredients. for the dressing on top i used baba ghanouj, used a fresh salsa, and i threw in some beefless ground. i had just picked up fresh peppers at the farmers market, which made it extra tasty. thanks for this :)

Wonderful recipe, great flavor.
I made the stuffed peppers last night intending to reduce it by 1/2. I made half the quinoa and added half of the salsa. Then I opened and drained the beans and corn and started adding spices. I got side tracked and forgot to cut ingredients in half – used the entire can of beans, 1 cup corn and full amount of spices. We loved it! Not too spicey at all.
Next time, I’ll add a little chopped onion or onion powder.
This is certainly a “keeper” recipe.
Looking forward to trying more.

Awesome recipe. The first time I made with quinoa and the second time I made with rice. Have to say I prefer the rice. Next time, in addition to rubbing olive oil, I’ll rub in a little salt. The mixture is so perfectly seasoned but the pepper feels a little bland by comparison. I stuffed the peppers a day in advance and put in the fridge, then had them ready to bake when I got home from work. We topped with your chipotle ranch dressing and it was heaven!!

Making these again today. Using small green peppers to stuff. Makes great snacks and lunchbox meals

We didn’t have all the ingredients but did some substitution.
Black eyed peas for Black beans etc.
The recipe was excellent and filling.

The idea for this recipe is genius and it turned out really great with some adjustments. I hate long cooking times and hard peppers so I didn’t want to risk it. I boiled the peppers for a few mins and popped them in the oven for about 5 mins on the broil setting to get the skinned charred just a tad. I made the filling as is minus corn and added roasted jalepenos that I charred with the peppers in the oven (YUMMY _ OMG!) I only had fire roasted tomatoes vs. salsa and it worked perfectly.

For the topping I made some vegan sour cream (hemp seeds, pine nuts and lime juice), added ciliantro, with the suggested alvacado and lime.

Even my kids at this which is a huge accompliment! Thanks so much for this recipe!

I’ve made this as is and with modifications and it’s always good!! The modifications that work well for me: taco seasoning instead of the spice combo, add some garlic, ginger, and hot peppers.

I’ve never really cared for stuffed peppers. They sound good. They look good. But they’re usually not good. Just bland disappointment. I wanted to try these since they look so amazing and I love every recipe of yours that I’ve tried. I didn’t really make stuffed peppers though. I realized when I got to the baking part that I didn’t have any foil, or a covered baking pan (I just moved…). I was thinking about how I should bake them and tasted the quinoa mixture. I couldn’t stop eating it. I finally got a giant bowl of greens, added chopped bell pepper, 1/4 of the quinoa mix, avocado, cilantro and a chopped chipotle pepper. I drizzled it with lime juice and blended salsa. It. Was. Divine. I’ll call it unstuffed pepper salad:)

I absolutely loved how this turned out, although I didn’t quite follow the recipe. I added ground turkey, used different seasonings, used chicken broth, didn’t use salsa, and used green bell peppers (only because I had green on hand); topped with pepperjack cheese, cilantro and lime juice.

Regardless, it has become an official favorite that I can’t wait to try again. Next time I make it, I do want to try it with red/yellow/orange peppers to see the taste difference. What got me to try the recipe were the instructions on how to make the quinoa and the logistics involved in temperature and timing. I would have never thought to add stock instead of water for the quinoa and it completely changed how I view quinoa.

Thanks for a great recipe!

Have made this recipe twice now and serve it with guacamole and also sour cream for the non vegans at home. I use a whole tin of corn (400g) as I didn’t have a small tin on hand and didn’t want to waste the rest of the corn. Also added a bit more salsa for flavour and reduced the chilli powder as I’m not a fan of spicy food and 1/4 of a teaspoon was plenty for me. I have to add that my husband smothered it in sriracha as he prefers his food spicy. :-)
This will definitely be a regular in my meal planning.

I wanted something easy to make after work. Easy, healthy and delicious – how is that even possible!! I had all the ingredients in my cupboard although adapted it slightly by leaving out the beans and corn and adding more veg. Have passed this recipe onto all my friends. I have a feeling this will be a go to dish. Thank you!

I have made these twice and followed the recipe for the most part! Each time they were outstanding especially with the cilantro avocado dressing. Love your recipes! I’ve shared them with friends and they have been a big hit!
A huge Thank you for all your recipes!!

I made this, I topped it with a potato cream sauce. Very, very good! Will make again!

Thank you so much for this recipe! I have been making stuffed peppers for years… when we went plant based, I just left out the meat and cheese… always used rice. Let me tell you, I made this recipe last night and it was amazing!!! I roasted the red peppers just a bit before stuffing, baked and then in the hotter oven to crisp up… the quinoa really does get crispy and it’s SO good!!! so glad there are leftovers for tonight! :)

So good! We topped the second serving with Trader Joe’s vegan cream cheese to give a bit of a sour cream kick and because it was here, and it really worked. Will definitely make again.

Very flavorful! I cooked the quinoa in “Better than Bouillon” which was an amazing choice. I would recommend tasting as you add the chili powder, it was WAY spicy. I could tolerate it but I would have preferred a bit less.
Beware of the Chili Powder!!

Thanks for the recipe

oh my goodness, I made these last night for dinner ‘cos I had bought peppers and was uninspired about what to do with them – holy peppers it was goooood! I am eating the leftovers for lunch right now. This is definitely a new favourite recipe and will be made again and again. So easy, tasty and nutritious at the same time. Thanks, Dana!

I’m addicted to this recipe! I had never made stuffed peppers before this recipe. I actually cooked up black beans using a recipe, and used some pico de gallo that I had sitting around. The results were fantastic. I can’t wait to make this again. I want to become vegan, and now I have a staple recipe. Thank you!

Made these tonight! So easy and taste great!

Just made this the other day and it turned out great! I was missing a couple ingredients so I used kidney beans instead of black beans and I had no salsa so I used a very mild bruschetta and pepper paste instead and it turned out delicious!

These are the bomb! I make them every week and make sure there are enough leftovers for lunches the next day. Five stars

Hi Dana… I made these a few nights ago and finished them tonight. They were delicious each night and didn’t lose any flavour in being reheated. I made vegan sour cream (soaked cashews, lemon juice, apple cider vinegar and garlic powder) and – from Oh She Glows cookbook, a walnut taco meat (walnuts, oil, cumin, chili powder salt and cayenne) to put on top of the stuffed peppers and thought it was such a good combo that I had to share! Love your recipes… thank you for sharing!

I made this recipe today. Oh my God!! It was delicious!! I used rice instead of quinoa cause I had leftovers, but it was a hit. I also made guacamole to combine… glorious!! Thank you!!!

I made this recipe with slight modifications and it was good. I boiled 2 spicy Italian sausages and chopped them into quarter pieces. I cooked them in olive oil, then added the black beans and corn (I would have added some onion if I had any). Then, I added the spices, and the salsa (I ended up using the whole jar). Added the quinoa and cilantro.

Final result: a success. Thanks for the recipe.

Soooo good <3 !!

These are amazing. We are meat-eaters and I usually make stuffed peppers with ground beef, but this is better. I will add this to the supper rotation!

Loved this recipe, really simple ingredients and easy to put together and cook. I was missing the corn, avacado and cumin, which I promptly went out and purchased. I have to say smelling the cumin got me all excited to try it again with everything ?

These are absolutely amazing!!!!! Looking to incorporate more vegan food into my diet, and this was a home run.

Made this tonight, exactly per recipe, w/o optional nutritional yeast. It was superb – really fresh, very flavorful, great texture and on the table in a little over an hour! We are developing a new list of go to recipes as we continue to transition from a largely meat/chicken centered diet to a majority of vegetarian meals. We are finding that it takes just a bit more time and planning to prepare vegetarian dinners, but they are equally or more flavorful and healthier too!! Thank you for this new favorite!

I love these!! Made them twice and are easily one of my favourites at the moment.

Hi Dana! I brought a double batch of these to a potluck dinner for my work. I just got the job and it was my first time meeting a lot of my colleagues. I wanted to bring something great, and the peppers were an absolute HIT! I could not have asked for a better outcome and I followed your recipe exactly. As someone who cares a lot of wellness and nutrition, these were truly the perfect choice! Your recipes are always spectacular and bring me a lot of joy (made your chickpea shakshuka last week and was in love!). Thank you so so much for all that you do… I am a huge fan :) Sending love your way.

34 days into a 100% plant based diet and found this recipe tonight. I loved it.

I made this last night for a dinner date and it tasted great! I added a bit more salsa to make the filling juicier, as my oven tends to dry out dishes. The preparation is very easy and quick and the filled peppers make a great second day midday meal which can be eaten cold and with your hands. I’ve noted down this recipe for future use!

Made these last night and they were delicious, filling and the presentation was so pretty and colorful. I used half quinoa and half brown rice, added some chopped zucchini (I microwaved briefly to soften) and oregano. Placed shredded Mexican blend cheese on top last 10 minutes of baking. These are definitely going to be made often! Thanks for sharing.