Mexican Quinoa Stuffed Peppers
on Apr 13, 2020, Updated Jul 08, 2024
This post may contain affiliate links. Please read our disclosure policy.
These vegetarian Mexican Quinoa Stuffed Peppers are filled with quinoa, black beans, corn and a blend of Mexican spices. Topped with melted cheese and a creamy avocado sauce, they’re an easy meal the whole family will love!
Thanks to my friends at American Dairy Association Mideast for sponsoring this post. As always all opinions are my own.
Easy dinners, made with minimal ingredients, and items that you can find in your pantry or freezer, are ones that I’ve been enjoying lately as I’m sure many of you have as well. It’s always a mystery as to what the grocery store will have or not have in stock these days. Today I’m sharing a recipe for Mexican Quinoa Stuffed Peppers that are both healthy, and use ingredients that you may already have on hand.
What Do I Need To Make the Stuffed Peppers?
- Bell peppers, the color is up to you.
- Quinoa
- Black beans
- Frozen corn
- Cilantro
- Lime
- Chili powder, cumin, garlic powder
- Cheddar, Colby Jack, Monterey Jack or Pepper Jack cheese
- Avocado
- Greek yogurt
There are so many ways to make stuffed peppers these days. When I was growing up it was strictly ground beef, rice and a tomato sauce filling. Occasionally I still make that version, but these days I’m all about getting creative with my fillings.
Until now, all of my stuffed pepper recipes have used rice as the carb portion of the filling. This time I decided to switch it up with quinoa. Quinoa has approximately double the amount of protein per serving as rice does. There’s also a bit of protein in both the black beans, cheese and avocado Greek yogurt sauce as well.
Speaking of the cheese on top, is it even possible to make stuffed peppers without adding cheese? That melted, gooey cheese is my favorite part! Not only does it taste great and pair well with the Mexican flavors in these stuffed peppers, but it also adds calcium and vitamin D into the meal, which are both part of dairy’s nine essential nutrients.
As I’m sure you’ve noticed in the grocery stores lately, cheese can be hit of miss. I’ve had a terrible time finding mozzarella for our Saturday pizza night so when I do find a type of cheese that I know I’ll be using for an upcoming recipe or dinner I buy couple of them. Cheese, milk and yogurt can all be frozen, but be aware that the texture will likely change. Here are some tips for freezing dairy foods.
Hard or pre-shredded cheese, which is what you’ll use for the stuffed peppers can be frozen. If you’re freezing block cheese there may be changes in texture, such as becoming crumbly when thawed. Allowing the cheese to thaw in the refrigerator for 24-48 will help bring the moisture back into the cheese. The good news is, even if your previously frozen cheese is crumbly, it won’t matter for this recipe since we’re melting it.
How To Make Quinoa Stuffed Peppers
Making these quinoa stuffed peppers is easy and they are excellent if you meal prep. The first step is to par-bake the peppers. I like to use this method when I’m adding a filling that is already cooked. This way it doesn’t dry out and the peppers are perfectly cooked. While the peppers bake cook the quinoa.
Once the quinoa is cooked all of the remaining ingredients, except the cheese, get mixed in. The filling is divided up evenly between the pepper halves and baked for about 15-20 minutes. During the last 5 minutes you’ll add the shredded cheese to the top and continue baking until it’s melted.
To finish off the stuffed peppers I added an easy avocado Greek yogurt sauce. It’s simply half an avocado, plain Greek yogurt, lime juice, cilantro, salt and pepper. Everything gets puréed in a blender or food processor and it tastes just like creamy guacamole!
Ingredient Substitutions
As I mentioned above, some ingredients can be hard to find these days. Below are substitution suggestions if you can’t find them, don’t want to go to the store, or just don’t like one of them.
- Quinoa can be substituted with brown or white rice.
- Black beans can be substituted with pinto beans or lentils.
- Cheddar, Monterey Jack, Colby Jack, Pepper Jack or a Mexican cheese blend can all be used. Pre-shredded or block style cheese both work.
- Plain Greek yogurt can be substituted with sour cream.
These Mexican Quinoa Stuffed Peppers are great way to add more plant-based meals paired with dairy into your weekly meal routine. They’re kid-friendly, easily adaptable to the ingredients you have at home and they work great for meal prep.
More Stuffed Peppers Recipes
Creamy Chicken, Spinach and Rice Stuffed Peppers
Cheesy Broccoli, Chicken and Rice Stuffed Peppers
Mediterranean Stuffed PeppersMexican Quinoa Stuffed Peppers
Ingredients
Stuffed Peppers
- 4 bell peppers halved and seeds removed
- 3 cups cooked quinoa
- 15 ounces canned black beans rinsed and drained
- 1/2 cup frozen corn defrosted
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup shredded cheddar cheese or cheese of choice
Avocado Sauce
- 1/2 of an avocado peeled and roughly chopped
- 1/4 cup plain non fat Greek yogurt
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 400° F. and line a baking sheet with foil. Spray with cooking spray and place the halved peppers on it cut side up. Sprinkle with salt and pepper and place in the oven to bake for 15 minutes.
- In a large bowl combine the remaining stuffed pepper ingredients, minus the cheese, and stir together until combined. Taste for seasoning.
- Remove the peppers from the oven and divide the filling evenly into each pepper half. Bake for another 15-20 minutes or until the peppers have cooked to your liking. Remove from the oven, top with shredded cheese and bake another 5 minutes or until the cheese is melted.
- While the peppers finish cooking make the avocado sauce. In a blender or food processor add all of the ingredients and blend until smooth. Add water a tablespoon at a time to loosen in until desired consistency is reached. Taste for seasoning.
- Serve the stuffed peppers with the avocado sauce on the side or drizzled on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this a second time. Super way to work in 2 plant-based proteins, filling and satisfying with lots of flavor. Used dairy free cheese, cooked quinoa in veggie broth for added flavor. I used canned adult beans. Not a big bean person but like these as they are small. Makes a good quick lunch too when working from home. Thank you.
Happy to hear you like the stuffed peppers Andrea!
Nice twist to stuff peppers for our family. It was wonderful. Thank you for sharing.