Go Back
To create tasty Mexican stuffed peppers, you need the following fresh and healthy ingredients: - 4 large bell peppers (red, yellow, or green) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - 1 avocado, diced (for topping) These ingredients bring together a mix of flavors and textures. The bell peppers form a colorful base. Quinoa adds protein and a nutty taste. Black beans and corn add heartiness and sweetness. The spices give depth and warmth. I love using fresh cilantro and avocado as toppings. They add a refreshing touch that makes each bite special. Enjoy gathering these ingredients! {{ingredient_image_1}} - First, preheat your oven to 375°F (190°C). - Next, cut the tops off the bell peppers. Remove all seeds and membranes. Set them aside. - Now, in a medium saucepan, combine the quinoa and vegetable broth. Bring this to a boil over medium heat. - Once it boils, reduce the heat to low. Cover it and simmer for about 15 minutes. The quinoa should be fluffy when done. - In a large mixing bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, and your spices. Stir until everything blends well. - Carefully spoon this mixture into each bell pepper. Pack them tightly for a good fit. - Place the stuffed peppers upright in a baking dish. If they wobble, slice a bit off the bottom. This helps them stand. - Cover the baking dish with foil. Bake for 25 minutes, allowing the flavors to meld. - After 25 minutes, remove the foil. Sprinkle shredded cheese on top of each pepper. Return them to the oven. Bake for an additional 10 minutes. This melts the cheese perfectly. - Once done, take them out and let cool for a few minutes. - Garnish each stuffed pepper with diced avocado and chopped cilantro. This adds freshness. - For side dishes, consider serving with a simple green salad or tortilla chips. These pair nicely with the peppers. To keep your peppers stable while baking, slice a thin layer off the bottom. This helps them stand upright and look great on the plate. Always rinse the quinoa before cooking. This removes the bitter coating called saponin. When cooking quinoa, use two cups of vegetable broth for every cup of quinoa. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes until fluffy. If you want a different taste, try using smoked paprika instead of chili powder. It adds a deep flavor without extra heat. To make the dish spicier, add a pinch of cayenne pepper or a chopped jalapeño to the filling. Always taste your mixture before stuffing the peppers. Adjust the spices based on your preference. For a fun twist, serve your peppers on a colorful platter. Use red, yellow, and green peppers for a vibrant look. You can also add a side of sour cream or yogurt for dipping. Top the peppers with diced avocado and fresh cilantro. This adds color and freshness, making each bite more delightful! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes the dish visually appealing but also adds a variety of flavors. Perfectly Cooked Quinoa: Make sure to rinse the quinoa before cooking to remove any bitterness and ensure it cooks up fluffy. Customize Your Filling: Feel free to add your favorite vegetables or proteins to the quinoa mixture for an extra twist. Ground turkey or chopped zucchini work great! Serve with a Side: Pair your stuffed peppers with a fresh side salad or some tortilla chips and salsa for a complete meal. {{image_2}} You can switch up the protein in stuffed peppers. Ground chicken, beef, or turkey works well. They add a hearty bite. If you prefer to keep it meatless, try black beans, lentils, or tofu. These options are filling and tasty. They fit right into the mix. Quinoa is great, but you can swap it out. Rice or couscous can take its place. They will change the texture but keep it yummy. You might also explore lentils or other legumes. These can add protein and unique flavors. Feel free to add different vegetables for extra flavor. Zucchini, spinach, or mushrooms can enhance your dish. Experiment with spices from around the world. Adding cumin or smoked paprika can elevate the taste. Don't be afraid to mix and match! To keep your stuffed peppers fresh, use an airtight container. This helps to seal in flavor. You can store them in the fridge for about 3 to 5 days. Make sure they cool down before sealing. This way, they won't turn soggy. If you want to freeze your stuffed peppers, wrap them well. Use plastic wrap first, then place them in a freezer bag. This method prevents freezer burn. They can last up to 3 months in the freezer. To reheat frozen peppers, let them thaw in the fridge overnight. You can also bake them straight from the freezer. Just add 10 to 15 minutes to the baking time. Check for warmth in the center before serving. Can I make stuffed peppers in advance? Yes, you can prepare stuffed peppers ahead of time. You can stuff the peppers and store them in the fridge. Just cover them with plastic wrap or foil. They stay good for about two days. When ready, bake them as directed. What can I substitute for quinoa? If you don't have quinoa, you can use rice or couscous. These grains work well in this recipe. You can also try lentils for a different flavor and texture. How can I make these stuffed peppers spicier? To add heat, you can use jalapeños or hot sauce. Red pepper flakes also give that nice kick. Adjust the spice level to match your taste. Each stuffed pepper contains about 300 calories. They are high in fiber and protein. This recipe is a great source of vitamins A and C. If you want fewer calories, use less cheese or skip it. If you can't find bell peppers, zucchini or large tomatoes work well. You can also mix in seasonal veggies like squash or spinach. These can add color and flavor to your dish. You can create tasty stuffed peppers with ease. We covered the essential ingredients and clear steps for baking. Don’t forget the tips to enhance flavor and presentation. Feel free to try different protein and grain options to mix it up. For storage, keep leftovers safe and know how to freeze them. Experiment with spices and veggies to suit your taste. Enjoy making this dish again and again!

Zesty Mexican Stuffed Peppers

Delicious stuffed bell peppers filled with quinoa, black beans, corn, and spices, topped with cheese and garnished with avocado and cilantro.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, or green)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro, chopped
  • 1 avocado, diced (for topping)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  • Carefully spoon the quinoa mixture into each bell pepper, packing them tightly.
  • Place the stuffed peppers upright in a baking dish. If they wobble, you can slice a bit off the bottom to stabilize them.
  • Cover the baking dish with foil and bake for 25 minutes.
  • Remove the foil and sprinkle shredded cheese on top of each pepper. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Once done, remove from the oven and let cool for a few minutes.
  • Garnish each stuffed pepper with diced avocado and chopped cilantro before serving.

Notes

Feel free to customize the toppings and spices according to your taste.
Keyword quinoa, stuffed peppers, vegetarian