These vegetarian stuffed peppers are filled with quinoa, black beans, and corn and have a delicious Mexican inspired taste! And forget about the meat… did you know quinoa is a great source of protein!? One cup of cooked quinoa provides about 9 grams of protein! In addition, quinoa is high in fiber and minerals like iron and magnesium. And let’s not forget about those peppers! Peppers are a great source of vitamin C and antioxidants.
We love Mexican flavors in our house! I mean what’s not to love… beans, cheese, avocado, and a good chili seasoning mix! Mexican food is extremely healthy (if you make it the right way), tastes amazing, and something even my kids enjoy! This recipe calls for salsa in the stuffing, which we use mild salsa since I’m not a huge fan of spicy food. But if you like a little heat in your food, I would suggest using medium or even hot salsa. I use a mix of peppers, but feel free to use whichever colors you like best. But I have a fun fact for you… red peppers contain twice the amount of vitamin C as their counterpart, the green pepper! So if you’re looking to boost your immune system, I say stock up on the red peppers!
These are a staple in our house since they are easy, are great as a make-ahead meal, and freeze really well! The recipe makes enough for 8 peppers, which depending on how much you eat, might only be enough for 4 servings. So, as with anything that freezes well, I double this batch and freeze half for another week.
Vegetarian Mexican Stuffed Peppers
- 4 bell peppers (your choice of colors)
- 1 cup dry quinoa, cooked according to package
- 1 cup frozen sweet corn, thawed
- 1 can black beans, drained and rinsed
- 3/4 cup salsa
- 8 oz shredded cheese, divided (I use cheddar)
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Preheat oven to 400.
- Cut peppers in half top to bottom. Carefully remove the stem, seeds, and whitish membranes. Place pepper halves face up in a 9×13 baking dish. Add just enough water to just cover the bottom of the pan (this will help the peppers to cook).
- In a large sauté pan, combine the cooked quinoa, corn, black beans, salsa, 4oz of the cheese, and all the seasoning. Stir until the cheese is fully melted
- Divide the mixture evenly among the 8 pepper halves.
- Cover with foil and bake for 40 minutes.
- Remove foil and turn broiler on. Sprinkle remaining cheese on top of peppers and return to broiler for 2-3 minutes, or until cheese is melted and bubbly.
- Serve with toppings such as cilantro, sour cream, onions, and/or avocado.