These Easy Quinoa Stuffed Peppers are made Tex-Mex Style! They are very filling, nutritious, and perfect for quick weeknight dinners and meal prep!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
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!
So, let’s talk these easy vegetarian 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.
These are my favourite ingredients, but jalapeños would also taste amazingly in these. That’s one of the best parties about vegetarian stuffed peppers – Spanish style, tex Mex, pizza or even cuban style, it’s totally up to you. Also, if you want to make these vegan (SO easy) just use vegan cheese instead. 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.
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!
1. Preheat your oven to 350 degrees. Set aside a casserole dish for the bell peppers.
2. 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.
3. 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.
4. 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.
5. Stuff each of the peppers with the mixture, packing them tightly. Sprinkle the cheese on top of the peppers.
7. Bake for 40 minutes until tops are golden brown. You can also optionally lightly broil the tops.
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.
If you try this Easy Quinoa Stuffed Peppers (Tex Mex Style) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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