Easy Quinoa Stuffed Peppers (Tex Mex Style)

By Jessica Hylton - - Updated

These Easy Quinoa Stuffed Peppers are made Tex-Mex Style! They are very filling, nutritious, and perfect for quick weeknight dinners and meal prep!



Four easy quinoa stuffed peppers in a white baking dish.

How have I never shared stuffed peppers with you?! Shame on me. It is, like the ultimate convenience lunch/dinner. Super easy to pack and even eat on go, deliciously flavourful and super nutritious. These Easy Quinoa Stuffed Peppers are my favourite way to make stuffed peppers. They’re super customisable by the way, and more than likely you have these ingredients already in your pantry and fridge. YAY for stuffed peppers!

Overhead shot of four quinoa stuffed peppers in a baking dish.

So, let’s talk these easy quinoa stuffed peppers. You could, by the way, easily use brown rice, but I’m a huge quinoa addict. Quinoa goes well with everything, is loaded with protein, and so foolproof and easy to make. You can make the quinoa right before, or the night before. Either way, it’s easy and tastes great with all the other ingredients.

The stuffed peppers are as easy as mixing all the ingredients in a skillet over heat, to soften the onions and garlic, and then stuffing the peppers. Seriously, easy as pie. Well, savoury pie.

Top down shot of bowls of ingredients for stuffed peppers.

These are my favourite ingredients, but jalapeños would also taste amazingly in these. That’s one of the best parts about stuffed peppers – Spanish style, tex Mex, pizza or even cuban style, it’s totally up to you. I used large bell peppers for these and one can easily serve a single person for dinner. There’s so little work required here you could actually make these after a long day for dinner.

These quinoa stuffed peppers also last great in the fridge – hello meal prep magic!! Cooking the peppers for 40 minutes is more to soften the peppers than anything, but you could also do this on a grill if you want. Beautifully charred skin would go SO well with these. Close up of quinoa stuffed peppers in a white baking dish.

Try these for your next weekly dinner and I guarantee you’ll love it. P.S., I love my peppers soft, but still intact. If you want them to be super soft and buttery, you can blanch the peppers in hot water before and then drain them. It’s totally up to you!

A gold fork scooping some stuffing out of a stuffed pepper.


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These Easy Quinoa Stuffed Peppers are made Tex-Mex Style! They are very filling, nutritious, and perfect for quick weeknight dinners and meal prep! via https://jessicainthekitchen.com


A golden fork scooping out filling from stuffed peppers.

Easy Quinoa Stuffed Peppers (Tex Mex Style)

These Easy Quinoa Stuffed Peppers are made Tex-Mex Style! They are very filling, nutritious, and perfect for quick weeknight dinners and meal prep!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Course Dinner
Cuisine American, tex mex

Easy Quinoa Stuffed Peppers (Tex Mex Style)

  • 6 large bell peppers
  • 1 tablespoon coconut oil
  • 1/2 large onion diced
  • 3 cloves garlic minced
  • 1 3/4 cups black beans or 1 can
  • 1 cup corn kernels
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped parsley
  • 3 cups cooked quinoa
  • 1 cup marinara sauce
  • 2 cups vegan mozzarella shreds reserve 1/4 cup for the tops


Easy Quinoa Stuffed Peppers (Tex Mex Style)

  • Preheat your oven to 350 degrees. Set aside a casserole dish for the bell peppers.
  • Slice the tops off of the bell peppers, and remove the insides and seeds. Place in casserole dish upright, tightly packed against each other. Set aside.
  • In a skillet over medium high heat, heat the coconut oil. Add in the onions and garlic and sauté until slightly translucent, about 5 minutes.
  • Add in the black beans, corn, chili powder, ground cumin, sea salt, black pepper, parsley and quinoa. Stir to combine. Add the marinara sauce and 1 13/4 cups of the cheese on top. Stir again to combine and let sit until cheese has melted slightly, about 3 minutes. Remove from heat.
  • Stuff each of the peppers with the mixture, packing them tightly. Sprinkle the cheese on top of the peppers.
  • Bake for 40 minutes until tops are golden brown. You can also optionally lightly broil the tops.
  • Enjoy!
This recipe is vegan and gluten free.
TO STORE: You can store this peppers in an airtight Tupperware container in the fridge.
TO REHEAT: You can reheat these in the microwave or in the oven at 350 until warmed through.


Calories: 395kcal | Carbohydrates: 57g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Sodium: 850mg | Potassium: 814mg | Fiber: 12g | Sugar: 9g | Vitamin A: 4386IU | Vitamin C: 163mg | Calcium: 84mg | Iron: 5mg
by Jessica
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Recipe Rating


  1. Catherine McConnell says:

    5 stars
    Made these last night, they were so amazing. I used WF frozen fire roasted corn and red bell peppers (instead of green), can’t wait to make again! Thank you!!


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