Mexican Quinoa Stuffed Peppers

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Wood platter filled with gluten-free vegan Spanish Quinoa Stuffed Peppers

The stuffed pepper.

It’s a beautiful thing, no?

So, why had I never attempted it?

Things had to change.

Bowl of ingredients for making Spanish Quinoa Stuffed Peppers for dinner

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.

Baking sheet filled with protein-rich vegan Spanish Quinoa Stuffed Peppers
Wood platter filled with Spanish Quinoa Stuffed Peppers topped with sliced avocados

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
Super flavorful
Hearty
Filling
Healthy
& Versatile

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!

Close up shot of our Spanish Quinoa Stuffed Peppers recipe with sliced avocados and red onion

Mexican Quinoa Stuffed Peppers

Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!
Author Minimalist Baker
Print
Cutting board of Spanish Quinoa Stuffed Peppers topped with avocado, cilantro, and onion
4.92 from 250 votes
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

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)

TOPPINGS optional

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 311 Carbohydrates: 59 g Protein: 14.4 g Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 498 mg Fiber: 11.5 g Sugar: 8.2 g
Big platter of our easy-to-make Spanish Quinoa Stuffed Peppers recipe

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My Rating:




  1. Ashira Malka says

    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

  2. Esther Black says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Esther! We’re glad you enjoyed it overall. If using unsalted beans, we recommend adding 1/4 tsp sea salt. There’s also salt in the vegetable stock and salsa, but feel free to add more to taste!

  3. Elizabeth says

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

  4. Catherine Michell says

    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!

  5. Terri says

    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!

  6. Amanda Elise says

    Just tried the recipe tonight. It’s amazing!!!! I skipped the nutritional yeast and corn. So much flavor. I love it and will be making it again. I had extra quinoa mix and ate them with tortilla chips…so good 😋

  7. Mara Z. says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow! Thanks so much for the lovely review, Mara. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  8. Melanie says

    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!

  9. suzi says

    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!!

  10. Shauna says

    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

  11. LK says

    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.

  12. Brittany says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed these peppers, Brittany. Thanks so much for the great review!

  13. Isabel says

    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.

  14. Neill Blake says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love your creativity in making it enjoyable for people with different preferences! Thank you for sharing, Neill!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Susanne, we haven’t tried that and we aren’t sure if it might change the texture slightly, but it could work! Let us know how it goes!

  15. Kim says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nela, Peppers generally don’t freeze and reheat well (they take on a lot of liquid and get soggy when reheating). But it looks like another reader has tried it and reported success! Let us know if you give it a go!

  16. Kris says

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

    • Michelle says

      I’ve been making this recipe for a few years now and love it with the cilantro lime dressing! My toddler eats the filling before we can scoop it into the peppers so we always make a bit extra for him :) I make it without the corn to save on carbs and calories.

  17. Sonal says

    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.

  18. Paula says

    I searched for a vegan stuffed pepper recipe and yours stood and and did not disappoint! Easy to make and no fussy ingredients. My husband and I LOVED them – can’t wait to warm one up for lunch tomorrow. I look forward to adding the cilantro lime dressing next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your husband enjoyed them, Paula! Thank you for the lovely review! xo

  19. Annabel Geor says

    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!

  20. Its me says

    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

  21. Teresa Davis says

    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.

  22. Cheryl Kreller says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review, Lorraine. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Caren says

      I made this for my family and we loved it. It was simple to make and flavourful. I added a grating of smoked vegan ‘cheese’ before baking as I had some spare. I highly recommend this recipe because every time I mention this is on our menu everyone is excited to eat it. Thanks for your super recipes!

  23. YOLANDA RUTH PAVEY says

    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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenni! We haven’t tried these on the grill ourselves, but we think it would work! We’d suggest still using some foil to help them steam, but they might work directly on the grill. Let us know how it goes! xo

  24. Isaac says

    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!

  25. Amy says

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

  26. Kristen says

    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!

  27. Karen says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, Peppers generally don’t freeze and reheat well (they take on a lot of liquid and get soggy when reheating). But if you try it, let us know how it goes!

  28. Leisha Eastergard says

    I have rarely, if ever, been disappointed by a Minimalist Baker recipe. This one is no exception. The filling is delicious. My guy makes a delicious spiced ground Seitan thing that I added to this recipe. It was fantastic. The only issue I had, and am open to suggestions to remedy, is that the peppers seemed to weep a lot on the inside when cooking, would I do better to cook less time covered and more time uncovered? Should I wash, dry off and let the peppers air dry for an hour or so before stuffing?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s one option. You can also dab them dry before adding any filling ingredients. Or cook for a bit longer to dry out.

  29. Mary says

    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!

  30. Emily says

    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.

  31. John says

    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 (:

  32. Bella says

    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 :)

  33. Doug Brown says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Brilliant! Thanks for sharing, Doug! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Nita Lanning says

    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.

  35. Heather says

    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.

    • Jenny says

      These were so delicious!!! Would absolutely make again. I used a store bought blend of brown rice and quinoa which was perfect. I found the cooking time spot on using fan bake. Once I uncovered the baking tray after the initial 30 mins, I topped them with grated cheese. They turned out so good! Served them with authentic mexican corn chips, guacamole and remaining salsa. Thanks for this great recipe!

  36. Al Kadar says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Al! Thanks so much for the lovely review and for sharing your modifications! xo

  37. Barbara Havrot says

    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.

  38. Selena says

    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!

  39. LynzieWho says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the honest feedback! We don’t typically include time to get out ingredients in the prep time. We’ll take your thoughts into consideration on future recipes.

  40. Olivia says

    This recipe sounds delicious and I am planning to make it tonight for dinner. Question- my boyfriend doesn’t like beans… do you have a suggestion for a replacement for them?

    Thank you!

    • Abril Rodriguez says

      Although this recipe looks really tasty, I think it might be helpful to know that it’s more Tex-mex inspired, than Mexican-inspired. It’s a common mistake a lot of people from the US make, they know tex-mex food as Mexican food. I write this with no means to offend, I just want to inform. I am Mexican, I was born and raised here and Mexican cuisine is soooo diverse and rich, it’s amazing.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks Abril! We appreciate you sharing your insight and will take that into consideration for future naming of recipes.

  41. Elizabeth says

    This looks delicious, but the timing is nowhere near correct. I wish I’d read the instructions before making! With boiling (10 minutes), then cooking the quinoa (20 minutes) baking the peppers (30 minutes + 15-20 minutes + another 5-10 for softer peppers), not to mention the time spent stuffing (5 minutes+) Much closer to 1.5 hours than 1. This is a deal-breaker, though the recipe is well-written.

  42. Kaitlyn F. says

    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.

  43. Frances says

    I would like to make this on the BBQ. Would I keep it in the BBQ for the same amount of time (30 minutes, then 15 minutes) assuming that its at the desired temperature. Is the purpose of baking to get everything warm and to cook the peppers? sorry, newbie here :)

    Also, what would you serve as a side to this? I was thinking BBQ corn but there is corn in there already. Would Sweet potatoes on the BB work?

    Thanks (fyi your recipes are great!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frances, we’ve never tried that and aren’t sure on timing, but yes, the goal is to warm the filling and cook the peppers. BBQing would likely require less time. BBQ corn is great! We think a salad would also be nice. Perhaps this one? Hope that helps!

  44. Nicole says

    Made these last night & they were fantastic! So easy! Sprinkled a little cheese on top before the last stretch in the oven and it was heavenly.
    I realize the peppers themselves would not freeze well, but do you think the stuffing on it’s own would? Just to make it even quicker & easier I would like to have a batch of stuffing ready to go for future use.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Nicole! Oh, that might work! We haven’t tried it though- let us know if you do!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Peppers generally don’t freeze and reheat well (they take on a lot of liquid and get soggy when reheating). But if you try it, let us know how it goes!

  45. Karen Tesoriero says

    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.

    • Megan Beretta says

      2 thumbs up from my non vegan parents who loved this dish and said they didn’t even miss the meat. Super flavorful and the extra charredness of the pepper really sent the dish over the edge. Will definitely be making this again soon=)

      I halved the recipe since it was just for the 3 of us and we ate half a pepper each and that was the perfect amount! Thanks for the awesome recipe😁

  46. Annette says

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

  47. Kaitlyn says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Kaitlyn! And way to be creative with the shortcuts. Thanks so much for the lovely review!

  48. Katie says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Katie! Thanks so much for the lovely review!

  49. Sabrina says

    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.

  50. Manjot says

    If I was to make this with rice would I still follow the same instructions or should I make the rice in the broth or make the rice first then follow the recipe

  51. Nicole says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it that way, but we think it would work! Let us know if you try it!

  52. Beryl Skog says

    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.