Easy Quinoa Stuffed Peppers (Tex Mex Style)

Preparation 00:15 Cook Time 00:40


  • 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)


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.
8. Enjoy!


Recipe Notes

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.

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