Mexican Quinoa Stuffed Peppers

These were pretty good! think they could have used a bit more flavor, but were helped along by some guac and pickled jalapeños! I used thawed Birdseye C&W Ultimate Southwest Blend (corn, black beans, poblanos and roasted onion) in place of the beans and corn. I used a mild salsa with pickled peppers, next time I think a medium would give the flavor I was hoping for. Great base recipe!

I just finished devouring this and it was amazing! I used quinoa and added vegan mince for some more extra protein. I also ran out of garlic powder so I added a bit of fajita spice mix and it turned out incredible.
Will definitely be making this over and over again!

I make these stuffed peppers regularly! We absolutely love them. I add one can of green chilis and serve them with refried beans. In fact we’re having these tonight! Thanks for the great recipes! Sb

Just made these and they’re incredible!! Served with cilantro avocado cream. One thing is I used more salsa and i had enough filling to stuff 7 peppers (14 halves). A pleasant surprise :)

Oh, Dana. Thank you for your wonderful recipes. :) We tell everyone we know about your website and cookbook; Both have made our vegan dinners so much easier!

These peppers were great! I made a double batch and had some filling leftover. After a few days sitting in the fridge, I decided to heat it up in some vegan cheese (Earthbalance, nooch, paprika, garlic, cayenne,salt), and it was the most amazing thing ever. Drizzled it on some tortilla chips and then licked the bowl clean.

Thanks for all you do!

My husband stumbled upon this yesterday and we decided to have it for dinner the same day! We we’re so very pleased with how it turned out AND how filling it was (adjusted the recipe for two).
I already had some pre-cooked quinoa in the refrigerator so we didn’t require the vegetable stock, none the less, a delicious recipe! I will be posting this to my site and tagging #minimalistbaker all over the place~ Thanks for sharing! :-)

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.

Made these last night for dinner! So easy and so yummy! Even better for today’s lunch. Will be making these on a weekly basis now that the chilly temps have set in.

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

Tonight was the third time I made these and I did so because my family asked for them. My 16-year-old took a selfie and put it on Instagram. I make it exactly as stated and it is a amazing every time. I will make it again and again.

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!

Made these tonight and they were delicious! Husband & son both said recipe was a keeper!

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 stuffed peppers and they were great. I also topped with the Cilantro Dressing which is also awesome. My daughter and I ate the leftover dressing with raw veggies. Thanks Dana!

Made these tonight! So easy and taste great!

I made this thinking “my kids hate quinoa. They’re never gunna go for this”. Guess what? They LOVED it! Asked for a second helping, even! So tasty! And apparently I used peppers on the smaller side, so I had a lot of filling left over, so we all fought over who was going to eat the leftovers the next day for lunch. Good stuff! Thanks so much ?

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!

Super!! My man loved them and said we def need to do this one again! Thank you!

So delicious, healthy and pretty at the same time, perfect for guests! Thank you so much for this great recipe =)

I went out on a huge limb (for me) and made this dish for my book club – full of smart, foodie women. Oh my, we all loved them, including my husband (acting as waitstaff) who wondered what kind of meat I used. My cardiologist has recommended two meat free days a week, as a way to bolster our HDL and lower our LDL painlessly, and these delicious stuffed peppers will be in the rotation. Changes – I doubled the recipe, used two ears of fresh corn, didn’t use any of the cilantro (wasn’t sure who didn’t like it so thought it better to leave it off). Wonderful, easy, fun to make recipe. Thank you !

I went out on a huge limb (for me) and made this dish for my book club – full of smart, foodie women. Oh my, we all loved them, including my husband (acting as waitstaff) who wondered what kind of meat I used. My cardiologist has recommended two meat free days a week, as a way to bolster our HDL and lower our LDL painlessly, and these delicious stuffed peppers will be in the rotation. Changes – I doubled the recipe, used two ears of fresh corn, didn’t use any of the cilantro (wasn’t sure who didn’t like it so thought it better to leave it off). Wonderful, easy, fun to make recipe. Thank you !

This was EXCELLENT. Will definitely become part of the regular meal rotation.

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

Great recipe!

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 needed lunch and hadn’t gone grocery shopping, but luckily had most of these ingredients! These are great. Used green peppers, omitted nutritional yeast, and added some cumin-flaked gouda that was sitting around and needed to be eaten. Topped with fresh tomatoes, served with tortilla chips. Delicious, easy, nutritious, and a great way to use quinoa. Thanks!

Loved this recipe! I used fresh garlic instead of garlic powder, and sautéed it with onion before adding it to the quinoa mixture. I also melted non-dairy cheese on top after removing the foil. So good and so easy, and my whole (non-vegan) family loved them too!

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!!!

Made this last night for guests and got RAVE reviews!! Love all of the recipes I’ve ever made from your site. Keep up the great work!!

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.

I have tried this recipe and it is easy and yummy ? Thanks a lot for the wonderful 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!

This is a delicious recipe, full of flavor. I like to add some chopped chipotle peppers in adobo sauce for extra flavor and more kick. I usually use the filling for tacos!

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 ?

Thank you, Dana, for this excellent recipe. It is so easy to make.

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

I made this and it was awesome… I believe the calorie count is for 8 servings rather than 4 however.

Thank you for posting this!

I just made this recipe and they were amazing!! Very delicious and easy to make.
I used black eyed peas since I didn’t have black beans and the result was wow!

Made these for dinner last night and they were AWESOME. I did have more stuffing than needed to do fill the peppers. The creamy cilantro dressing suggested in the toppings section was an excellent topping.

These were awesome! Very delicious and super filling. I hate cooking but my husband loves it. Another bonus of this recipe is that I was able to help despite my aversion to the kitchen. I cooked the quinoa and mixed it with the other ingredients so when my husband came home, he only had to stuff them and bake them. I got major points for finding the recipe and prepping the meal.

I’ve made these twice already! So good! Both times I added soyrizo (and skipped the spices since it adds a lot of flavor). They were great! Thanks for the recipe!

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!

Made these! They were really nice, Thank you for the Recipe Dana! :)

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

The combination of garlic and sweetcorn is a bit dodgy, maybe because I used rice? Anyway, it wasn’t my finest culinary hour…

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.

Great stuffed peppers! My husband even said, “These are good… much better than I thought they would be!” (This is coming from someone who believed stuffed peppers must have meat in them!)

I made a few modifications: I sauteed some onions and garlic for the filling. I also blanched the peppers in boiling water for 5 minutes or less, which made the baking time was only 35 minutes.

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

Very good. As Halloween occured on Meatless Monday this year I needed a filling for my Jack ‘O Lantern carved orange peppers and this filled the bill.

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!

I had to modify- and I made jac-o-lanterns of orange peppers….but end results were cute and yummy! I set stuffed peppers in tray w/ chicken and sausage to roast. I modified ingredients a little but kept the overall theme. I’d do it again!!! Thanks.

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.

Easy to make & delicious!! We will be making this again!