Vegetarian Stuffed Peppers – Mexican-Style
Vegetarian Stuffed Peppers – Mexican-Style are a colorful and wholesome dish that packs a punch of flavor in every bite. These vibrant bell peppers are filled with a nutritious blend of quinoa, black beans, and zesty spices, making them an excellent choice for weeknight dinners, meal prep, or festive gatherings. Easy to customize and suitable for both vegetarians and vegans (just skip the cheese), these stuffed peppers are as versatile as they are delicious. Serve them hot from the oven topped with fresh herbs or alongside your favorite salsa for an irresistible comfort food experience that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 bell peppers
- 1/2 cup uncooked quinoa rice blend
- 1 tablespoon olive oil
- 1/2 medium yellow onion
- 14 oz can black beans
- 1 1/2 cups crushed tomatoes
- chili powder
- garlic powder
- onion powder
- oregano
- paprika
- cumin
- Salt and pepper to taste
- Grated Monterey Jack cheese (optional)
Instructions
- Preheat oven to 400°F. Grease a baking dish.
- Halve and seed the bell peppers; place cut side up in the dish.
- Cook quinoa according to package directions.
- In a skillet, heat olive oil over medium heat; sauté onions until soft.
- Add spices and cook for one minute.
- Stir in black beans, crushed tomatoes, salt, and pepper; cook for 5 minutes.
- Mix in cooked quinoa and cheese (if using).
- Fill pepper halves with the mixture; top with remaining cheese.
- Cover with foil and bake for 30-40 minutes until tender.
Nutrition
- Serving Size: 1 stuffed pepper half (approximately 150g)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg