Mexican Quinoa Stuffed Peppers

I’ve been wanting to make these for a week now. Finally did tonight and I am so glad I did! However, I didn’t follow it exactly. I really did intend to (I like to do that first time through with recipes) but I cut the recipe in half and forgot…oops. Used 1/2 cup quinoa and full servings of beans, salsa, and corn. Still turned out great! I topped it with a vegan sourcream from “But I Could Never Go Vegan” by Kristy Turner and it complimented the peppers great. Will be making again.

These were absolutely amazing. Living in a semi-rural area, I love that they are made with ingredients I can find!

I have made these three times now with the recommended avocado dressing. These stuffed peppers are delicious with the dressing – the dressing’s flavors go far in complementing the peppers. My daughter said she would eat these every week and she is hard to please. When we make these we also make Herbed Polenta Fries from Epicurious. A great meal along with a salad.

Made this for dinner tonight and it was great!!! I added ground chicken so that my hubby wouldn’t snub his nose!!! It was delicious!!! Thank you!!

These were amazing and were so easy to make. My daughter was going to skip dinner, but once she smelled them cooking, she couldn’t resist. Thank you for such a great recipe!

These were yummy! I had to use kidney beans because I was out of black beans. Enjoyed red onion and salsa on top.

This recipe is the tits! I had it for dinner three nights last week and am making it again this week! Thank you :)

My carnivore best friend couldn’t get over just how delicious these vegetarian (I added shredded cheese to the top) peppers were! I was glad they make so many so we could both have leftovers. Incredible flavor and so easy to make. Definitely a recipe that will be in my usual rotation! Thank you for making it even easier to be a vegetarian. :) I did make it with basmati rice rather than quinoa because my friend doesn’t like quinoa, but it tasted just as yummy.

These were delicious! I added a little extra of each of the spices and added some ground chicken for extra protein. Theses are a great healthy dinner and easy to heat up for leftovers or meal prep. Be sure to add the avocado and cilantro. Yum!

Hey thanks for the recipe! We loved it! My neighbor gave us a huge box of bell peppers so this helped! My only sister’s name is Dana by the way! My boyfriend and I are vegetarians and have started to go vegan lately. Great idea to use the vegetable stock! We used rice also. Loved the spices. Topped it with dairy-free mozzarella “cheese”. Plus the avacado and lime are an amazing addition. Fabulous!

Finally made these for dinner tonight. Fantastic! Had enough filling left over for a casserole – my peppers must have been on the small side. Topped with savory cashew cream for a little tanginess. Will definitely make again.

Excellent! Even my carnivorous family members liked them. I cooked them exactly as directed in the recipe, except used 1/2 brown rice and 1/2 quinoa. Cooked them for dinner and still smelled them again the next morning….because my son was reheating another one for breakfast. Thank you for this recipe.

I have tried a lot of your recipes and I have to say, this is probably one of the most tastiest AND easiest to make. Thank you!

I made these during the snow storm last night in Ct. They were delicious and really easy to make! My husband and daughter (who is a vegetarian) loved them. Next time, I might add ground turkey for my husband. I strongly recommend making this recipe. Thanks for sharing!

This was amazing! , I just love the quinoa by itself too

Looks so great, but hard to print out. Printed about 20 pages (comments and all). Any way you can make it more printer friendly?

This was waaaaay better than the stuffed peppers I’ve made in the past. I think the dressings elevated the recipe. One change I made – and I have no idea if it made a difference, but it’s what my old mother used to do – I boiled the hollowed out peppers ahead of time to make the skin soft.

I made these yesterday. So easy, so quick. I had filling left over, so next time I won’t use as much quinoa, or simply add another pepper. I forgot to take a picture. They are delicious. I added some salsa and half an avocado to mine.

For someone who lives alone and only cooks for one, I hate cooking, but this recipe was fast and easy and I will definitely make these again.

Thanks

Wondering if I can bake halfway and finish at the potluck or should I do all baking there?

Does the nutritional information include the creamy dressing?

I’m stuffed! lol These were delicious! I had a little more stuffing than peppers, so I warmed it up in the microwave and snacked on it with some chips while the peppers were baking. It makes a great dip, too! I’ll definitely be making this again! Thank you!

I woke up at 6am to make this recipe before I go to work and surprise my husband (who is currently sleeping) and working afternoons. He’ll bake it when he gets up, but my mouth is watering and I can’t wait to have it for dinner when I get home :) Helped myself to the filling which is amazing! I used rice this time since he prefers it over quinoa, but I will definitely try it with quinoa next time!
Thanks Dana :))

Ohhh I love these so much!! The filling is delicious. I’ve actually had them twice in the last week.
I made them for my boyfriend tonight and he said they tasted like a “treat”.
We had tonight with sweet potato wedges.

Had an acorn squash I needed to use, and used your quinoa filling, substituting cannellini for black beans, and added a chopped, sautéed portobello and a large handful of chopped sautéed peppers. The salsa contrasted nicely with the sweetness of the squash. Thanks for the inspiration! Happy Thanksgiving!

Made these for dinner tonight! I added some vegan cheese and black olives! It was super yummy!

These were amazing! I made them as directed ( did not use the yeast) and they were perfect! Very yummy! They were good as leftovers too!

Made this for dinner last night and the boyfriend approved…greatly :) Your recipes are the best Dana.

In the oven now! Can’t wait!

What kind of salsa do you use? I live in a country where salsa is a bit hard to find (they don’t sell it at the grocery store, at least) so I usually make it myself. Would love to try to this recipe but am afraid that without the salsa altogether it might be too bland? Thanks!

I’ve never been a fan of spending time in the kitchen, but am a “faux foodie” for sure. When I was 22, I had a boyfriend whose mother told me that I shouldn’t learn how to cook because if I did, then it would be expected of me. I took that advice to heart and at 36 am just now taking an interest in preparing my own food. Being a vegetarian and not that skilled in the kitchen, your recipes have been a real treat. I’m finding delicious meals that I can actually prepare myself, with limited experience in the kitchen. I made these last night for my boyfriend and myself- delicious. Absolutely wonderful. I added nothing extra, and left nothing out (I did add a little more of the spices because I love full flavor) and would recommend to anyone else trying this out to not skip on the avocado. It made the entire meal “buttery”. This recipe was another win for me, at 36 years old and still fairly new to cooking anything outside of the very basics. Thank you so much!!!

I love this recipe!!
I usually add some sauteed mushrooms and onions to the stuffing(:

Hi!

These look amazing! I will be trying them tonight.

I was wondering what I could replace cumin with, not a big fan. Can I use fresh cilantro or ground coriander? And would adding oregano throw it off?

Thanks!

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Hey i am having trouble with the vegetable stock part!
Is it just like chicken broth cubes? Do i find them at the store in the same aisle?

This is an absolutely delicious recipe – I did not change a bit! However, since my stomach is used to having stuffed peppers with sour cream, i put a dollop on top of each pepper-half – and boy, was it phenomenal! My husband, the BBQ lover, devoured 4 halves)) Thank you!

Hi there! Wondering if these freeze well and if so the cooking instructions. Thank you!

Delicious and so easy to make !

These were awesome and sooo easy! I didn’t realize I was out of quinoa so I substituted lentils (and cooked them the same way you did) and the peppers were a huge hit for my family. I served ours topped with red onions, avocado, and pico. I will definitely be making these again and am already excited for leftovers tonight. Thank you for the recipe!

I made these for dinner tonight and they were fantastic. Very good recipe!

I’m 2 for 2 with MB recipes this weekend (second was Grillable BBQ Veggie Burgers- yum!) and this one was a big hit too! Instead of the cilantro dressing, I added Daiya shredded cheese on top and that gave it the finishing creamy component. Not only were the flavors spot on, but the presentation was amazing! I think the filling itself would make a great meal, if you’re short on time and opting for a “bowl” entree. Thanks for another great recipe!

Made this tonight for dinner and it was inhaled by my husband! So delicious….. I actually added the cilantro to the mixture before I cooked the peppers and it was awesome. Thanks for the blog!

Made these tonight and loved it! It was a big hit with my 15m old daughter who got a kick out of being able to eat out of the pepper!

Thus was great! I sauteed some onion and zucchini and mixed it with the quinoa and bean mixture. Then I crock potted it and added a can of low sodium tomato soup. Thanks!

Made these tonight and they were AMAZING! I used 93/7 ground beef, paprika instead of chili powder, fresh tomato and minced garlic. Thank you so much for this recipe!

Hi! I’m so excited to try these stuffed peppers! Do you think I could prepare the stuffing the night before so that all I have to do when I get home from work is stuff them and put them in the oven? I try to do as much prep as I can to save time after work. :)

I just made these tonight for my family and they were AMAZING! My parents are very traditional when it comes to food and they hate trying new things, especially when they aren’t fried or smothered in butter. But they really enjoyed these stuffed peppers! Next up are the falafels

The quinoa stuffed peppers were excellent. Very easy to make and the author was right: it was filling. Thank you. Keep the vegan recipes coming, please!

I’m a novice at cooking but had stuffed peppers on my mind when I came across your recipe. Do you think it would go well with green peppers instead of red? Trying to use what’s already in my fridge.

This was amazing I’m in love with it, the avocado and red onions really added a nice touch

This one is a winner! Great for company. It is beautiful and tasty.

my red/yellow peppers are in the oven right now….can’t wait to eat them !!!!
instead of black beans I used chickpeas….I’ll let you know the result on Instagram with a photo !

Very yummy! I also added some sauteed onion which was a nice touch, along with a bit more salsa than it calls for. If you enjoy Mexican spices and flavours, definitely give this a go.

Happy to report, these came out beautifully! Thanks so much!

This looks amazing!!! I will make tonight… cooking vegetarian/vegan meals for my meat loving husband over the past year (told him if he wants meat he can buy and make himself). Hopeful this will be added to the “keeper” file! Thank you.

These look delish! One question, why not green bell peppers?

Miam! :p

Made these last night! Added a pound of ground turkey and extra of everything else (Quinoa, corn, salsa). Topped with fresh lime, avocado, and more salsa. Would have been great with some pepperjack or Mexican cheese melted on top at the end too!! We made 8 stuffed peppers and had leftover filling, which will be great over salad.

Made these this past weekend. Seriously – SO.FREAKIN.GOOD. And SUPER filling. We only ate one half of a pepper with a side of veggies and were totally full. We had leftovers a couple of times. I made a cilantro-lime sauce to drizzle over the top and I could not stop saying how impressed I was with the whole meal!

Next time I’m going to try freezing some of the leftovers and see how they reheat, hopefully it works! These would be the best quick-reheat-frozen-dinner – so much better than a packaged dinner from the market!

Thanks for this! Will definitely be adding this to our dinner rotation!

So delish! I’ll be making this tomorrow. Since I’m making it for just little ole me, does anyone having any suggestions for freezing? Do y’all think it would it work? If so, freeze before or after cooking?

Yummy!!!! Looks delicious x

This post is SO PRETTY! Wow. Nice work with the colors and presentation.

Now that this image is burned into my brain, I will remember to come back and make these! :)

Oh my gosh, I’m so glad I stumbled upon your website! I’m a vegetarian and am trying to switch to a completely vegan diet. Finding recipes to fix throughout the week using the ingredients I regularly have on hand was becoming quite stressful for me. Your recipes sound amazing and incorporate only a few new ingredients I haven’t tried before. I can’t wait to test them out tonight!! Thank YOU!!

Yum! I love to put tuna salad into raw bell pepper cups it’s so fresh and crunchy!

Danika Maia

I made these last week! It’s a perfect recipe! A little worried my meat-eating, cheese loving, family wouldn’t like them but they loved them so much they’ve already begged me to make them again.
Super easy recipe and great flavor. Love the idea of using quinoa instead of meat. I had a little extra quinoa mixture which made great left overs on its own and also mixed it in some greens for a quick salad! But the combo with the peppers is just perfect.
Thank you so much!

ran out of quinoa yesterday, so i’m going to have to wait to make these great looking peppers? you mentioned breakfast — put an egg on top?

Good thing I have all the ingredients on hand to make these quinoa peppers – they look super delicious and perfect for summer time!

I was wondering, I have zucchini from my garden I’d love to use in place of the peppers Do you think if I cut the zucchini into sections I can still cook them for the same amount of time? I plan to hallow them out a bit, where the seeds are plus a little flesh. I was just curious if the same temp and cooking time would work.

It was delicious, and baked up perfectly! Very filling and beautiful. Thank you!

I made this tonight and used rice instead of quinoa and zucchini instead of corn. It was great! Also I put cheese on top.

This looks wonderful! Congrats to a very deserving cook

I made this for dinner tonight – it was incredible!! I will admit I don’t normally like stuffed peppers, as I find them too watery – but your picture made them look so appealing I had to try them!! The spice level was just right – and the texture and flavors were fantastic! I will definitely make this again, thanks for sharing!!

A hit all around. My youngest wondered what it would taste like as a taco stuffing……hmmmm…

so so easy . so so fast. thank you.

I love all the colors in this meal. These look yummy and can’t wait to try them.

Typo loved them!

Made them tonight and love bed them! I can’t eat tomatoes so I substituted avocado tomatillo sauce for salsa. For my husband I brouled cheese over 4 of them and topped with a dollop of sour cream, cilantro and avocado chunks. He really enjoyed them. To control my migraines I had to go on Dr McDougal’s diet. It’s working but thanks to your blog I have been able to get some great recipes

Made these for dinner and they are excellent! Gotta love a low-calorie meal that tastes great and fills you up. Thanks :)

Oooo YUM!! :) I’m in love with stuffed peppers, and yours look absolutely amazing!! Can’t wait to make them! Pinned!

You’re killing it Dana. I made your PB + J muffins the other day and there was 1/4 cup peanut butter left so I had no choice but to add it in too. Extra moist, no regrets.

Wow, this seriously looks amazing! I can’t wait to try it out. Thank you so much for sharing!

Totally agree on the eating less meat leads to wanting to eat more in general. But with these babies? I can tell they’d give you that perfectly full but still healthy feeling! :)

Oh my, looks absolutely yummy! Seriously craving for some right now!

Yum, I love stuffed peppers! Will have to try this spice combo :)

I’ve tried stuffed acorn squash before but never bell peppers! This looks amaaaaazing :P

I just love all of the colors here! And healthy too! I think this would make a great recipe for a backyard party I’m hosting in a few weeks. Thank you for sharing!

♥ Lisa

Absolutely gorgeous and delicious, what a fun twist on a classic !

These look soo good, Dana! I’ve become a quinoa addict lately, and can only imagine how incredible this recipe tastes. <3

Is there a brand of nutritional yeast that you recommend? Does Trader Joe’s sell it?

Gorgeous stuffed peppers! I feel like having one right now, and that sliced avocado on top is like the icing on the cake! Perfect, yummy and damn good looking ;)
Have a nice week

The photos are breathtaking. I can’t wait to try these out. I shared the recipe with the students in my diet reset program! Keep em coming!

they look amazing and I want them right now!

stuffed peppers are the best!! i adore how colorful and fiesta-y this post and the pictures are. saving this for later!!

LOVE that recipe !!!! Thank you so much for bringing joy in my plate, without gluten nor meat! ;)

These look CRAZY good! I love how colorful they are too :)

I have been looking to incorporate more plant based meals into my weekly rotation, and I’m so glad you posted this recipe! Definitely trying soon.

yumm!!! you always make the most good looking recipes :D

Stuffed peppers can be a beautiful thing, or can be sad, soggy and bland. Your recipe sounds wonderful and I can’t wait to try it. Thanks!

These look amazing!

Stephanie xxx

Oh my gosh, this looks amazing! I can’t wait to try the recipe!!

The stuffing alone in this recipe is lovely, but in peppers?! YES!

Vegan and GF AND looks like I want to eat my screen…I’m in there like swimwear ;) Xx