Vegetarian Mexican Stuffed Peppers recipe is the perfect satisfying dinner during the busy weekdays, especially being a hearty and healthy one.
This quick and easy to prepare stuffed peppers are absolutely amazingly delicious. They are full of great plant proteins that keep you going throughout the day. Vegetarian Mexican stuffed peppers recipe is one of the vegan alternatives for classic stuffed peppers with minced meat and rice. This colorful recipe, loaded with quinoa, beans, corn, and cheese will absolutely conquer your whole family.
Stuffed peppers are a staple in our house and are one of the few dishes that my children just adore. But they don’t like to eat at all beans. And to convince them that beans are delicious and essential for their growth I create this treat. Beans are an excellent source of dietary fiber and nutrients, while quinoa is an excellent source of protein. And to give it more flavor I toped halved peppers with cheese. So this is a perfect combination of healthy ingredients that you can rely on when following even a vegetarian diet.
Mexican quinoa stuffed peppers can be prepared in advance, and just cooked before serving. Cooked peppers reheat very well. So usually, I prefer to cook a large batch and then reheat just portion we are going to serve.
I like my meals to be quick and easy to prepare, and I assure you that these quinoa stuffed peppers with delicious flavor will make your life easier too.
Is quinoa healthy?
Quinoa is a superfood that can bring many benefits to the body. It is very nutritious, healthy, and a great antioxidant that you must have in your kitchen. Those people that are on a healthy diet may easily introduce quinoa to their daily menu.
Quinoa is gluten-free, protein-packed, rich in fibers, and has a low glycemic index. It is a good source of calcium, potassium, iron, copper, thiamin, and vitamin B6.
Quinoa itself doesn’t have a pronounced taste and can be used in versatile dishes, like salads, side dishes, or even in soups. It can easily be an alternative to rice.
The most popular type of quinoa is the white one. However, there is a red and black quinoa as well. These are usually used in salads, while white ones for side dishes.
Best Vegetarian Mexican Stuffed Peppers:
Stuffed peppers are perfect comfort food that can be prepared in versatile ways. Spanish cook stuffed peppers with quinoa, the Greeks with olives, herbs and oregano, the Mexicans with cheese, and the Lebanese use brown rice and pine seeds. In Eastern Europe, peppers are stuffed with meat, rice, and vegetables.
As I told previously today I choose to share with you a healthier version of stuffed peppers with quinoa, beans, and vegetables. And believe me, the result was spectaculars.
Below I will put the list of ingredients that you will need for this fairly well-balanced dish:
- 3 big bell peppers, preferable mixed colors, seeded and halved
- 1 ½ cup quinoa, boiled. For more flavorful taste I usually boil it in broth ( it can be either meat or vegetable one), but today I overlooked that I do not have any in my freezer, and boiled quinoa in water.
- 1 cup boiled beans. Feel free to use canned boiled beans or see here how to boil them by yourself.
- 1 cup canned corn. Corn will give sweetness to this dish and will refresh it. Always choose qualitatively canned products.
- 3 cloves of garlic
- 3 shallot (or 1 medium onion)
- ½ cup of enchilada sauce ( or tomato sauce)
- 1 tsp taco seasoning
- 1 tsp dry oregano
- Salt and black pepper
- Olive oil
- Cilantro or parsley for garnish.
How to make Vegetarian Mexican Stuffed Peppers?
Preheat oven to 400 ºF.
Mince 3 cloves of garlic and 3 shallots. Saute them in 3 tbsp of olive oil until lightly golden color.
Meanwhile, bring water and a pinch of salt to a boil in a small saucepan. Once boiling, add ½ cup of quinoa. Water should be twice the amount of quinoa. Cover and cook on low heat for about 15 minutes or as mentioned on the pack.
Grab 3 colorful fresh bell peppers clean and slice them in half lengthwise. Remove seeds and ribs. Arrange the pepper halves cut-side up on a baking sheet lined with parchment paper and drizzle with olive oil. Set aside.
Transfer boiled quinoa in a large mixing bowl. Add in the sauteed onion and garlic, 1 cup of beans, 1 cup of corn, ½ cup of enchilada sauce (or tomato sauce), and spices. Season with salt and pepper to taste. Stir well ingredients to fully combine.
Then evenly spoon the quinoa & vegetable filling into the pepper halves and top generously with cedar cheese.
Bake for about 30 minutes. Let the dish cool down slightly before serving.
Serve Vegetarian Mexican Stuffed Peppers topped with some sour cream, fresh cilantro/parsley, lime, and extra salsa if desired.
Can you make stuffed peppers in the instant pot?
Definitely! Cooking Vegetarian Mexican Stuffed Peppers in the instant pot is a great option. Follow all preparing recipe steps. Once you have bell pepper stuffed set up your Instant Pot. First, add a trivet with handles to the Instant Pot and add 1 cup of water. Then arrange the stuffed peppers onto the trivet. Now, put the lid on and close it. Set IP at High Pressure for 9 minutes, plus 5 minutes Natural Release. Once the program is done, carefully open the lid.
- Stuffed bell peppers are a versatile dish that can be made with any kind of filling. Try it with ground beef, chicken, turkey, or pork.
- Before adding quinoa to the filling cook quinoa in broth or water.
- Use various pepper colors to brighten up the plate and to add a more festive look to the dish.
- Halve peppers before stuffing to make smaller portions.
- Add some chili flakes if desire.
This full of delicious savory flavors stuffed peppers will definitely satisfy anyone’s craves!
Vegetarian Mexican Stuffed Peppers
- baking pan
- 3 bell pepper different color
- 1 ½ cups quinoa
- 1 cup boiled beans
- 1 cup corn canned
- 3 garlic cloves
- 3 shallots or 1 medium onion
- ½ enchilada sauce or tomato sauce
- 1 tsp taco seasoning
- 1 tsp dried oregano
- salt and pepper
- 1 cup shredded cheddar
- 3 tsp olive oil
- cilantro to garnish
- Grab 3 colorful fresh bell peppers clean and slice them in half lengthwise. Remove seeds and ribs. Arrange the pepper halves cut-side up on a baking sheet lined with parchment paper and drizzle with olive oil. Set aside.
- In a large mixing bowl combine 1 ½ cup of quinoa, sauteed onion and garlic, 1 cup of beans, 1 cup of corn, ½ cup of enchilada sauce (or tomato sauce), and spices. Season with salt and pepper to taste. Stir well ingredients to fully combine
- Then evenly spoon the quinoa & vegetable filling into the pepper halves and top generously with cedar cheese.
- Bake in preheated oven to 400 ºF for about 30 minutes.
- Serve Vegetarian Mexican Stuffed Peppers topped with some sour cream, fresh cilantro/parsley, lime, and extra salsa if desired.