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Vegetarian Stuffed Peppers
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5 from 1 vote

Vegetarian Mexican Stuffed Peppers

Vegetarian Mexican Stuffed Peppers recipe is the perfect satisfying dinner during the busy weekdays, especially being a hearty and healthy one.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Side Dish, Vegetarian
Cuisine: Mexican
Keyword: Stuffed Peppers, Stuffed Peppers recipe, Vegetarian Stuffed Peppers
Servings: 6
Calories: 307kcal
Author: Nata


  • 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.


Calories: 307kcal | Carbohydrates: 39g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 487mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2119IU | Vitamin C: 79mg | Calcium: 167mg | Iron: 3mg