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Mexican Quinoa Stuffed Peppers

Author - Alyssa Rimmer

These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option!

A quinoa stuffed pepper rests on a white plate.

One of the first ever quinoa dishes I had was a quinoa stuffed pepper recipe that Matt's mom made us. I was newly gluten-free, it was my first time visiting his family, and she welcomed us with an amazing dinner of stuffed peppers.

I was so nervous going out there because I didn't want my “special” diet to affect how everyone else ate, but of course, they were oh-so gracious and made sure every meal we ate was safe for me to eat as well.

When I came home from the trip, I recreated her recipe and put them on the blog, but it has since been about 6 years and they were in desperate need of an update. So that's what we've got today: an updated version of my Mexican Quinoa Stuffed Peppers!

Quinoa stuffed peppers are covered in garnishes and avocados. They rest on a white plate.

One of the most common questions I get about plant-based eating is staying full. Because plants are inherently lower in calories and fat than animal products, the volume to calorie ratio is smaller. Meaning, if we eat the same volume of food, most likely, it will be lower in calories.

This can sometimes result in feeling hungry pretty soon after we've had a big meal.

But not this time around. These hearty quinoa stuffed peppers are sure to fill you up and leave you completely satisfied!

Corn, black beans, tomatoes, herbs and onions in a clear bowl. They are the ingredients for Mexican Quinoa Stuffed Peppers.

For our filling, we're going with a blend of fluffy quinoa and black beans for added fiber and protein, as well as sweet corn, tomatoes, red onion and cilantro. Tossed in some lime juice and smoky Mexican spices like chili powder and cumin, this filling is flavorful and bright!

(it's also hard to not eat it straight from the bowl as you're stuffing your peppers…oops!)

MEXICAN Quinoa Stuffed Peppers rest on a white plate. They are covered in avocado and herbs.

Then we stuff them inside sweet bell peppers and roast them until they're tender and juicy!

For toppings, I went with a vegan coconut yogurt that I thinned out, but you could also use sour cream, vegan sour cream or just hot sauce. Of course, as a self-proclaimed avocado-addict, I definitely encourage the avocado slices, but that's up to you 😉

I just know you guys are going to LOVE these!

A close-up of Mexican Quinoa Stuffed Peppers. They are resting on a white plate and covered in herbs and avocado.

And like I mentioned in the beginning, these Mexican Quinoa Stuffed Peppers also double as an awesome meal-prep option!

I have successfully frozen mine, but since they're plant-based (and we don't have to worry about any animal products spoiling), these babies will last in the fridge for at least 5 days. I'd recommend serving them with a small side salad of romaine, cherry tomatoes and hemp seeds. That's my personal favorite!

These delectable MEXICAN QUINOA STUFFED PEPPERS are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!

Whipping these up for a crowd? Here are some more delicious Mexican-inspired recipes you might consider bringing to the table! My Healthy Refried Bean Dip is always a crowd-pleaser, no one can resist a good bowl of Spicy Mango Guacamole, or you could also whip up a big plate of my Sweet Potato Quinoa Nachos!

When you try these quinoa stuffed peppers, I'd love for you to share a photo with me! Make sure to tag me on Instagram if you snap a pic using #simplyquinoa or @simplyquinoa!

xo Alyssa


More Healthy Mexican Recipes



MEXICAN QUINOA STUFFED PEPPERS -- with black beans, corn, tomatoes and topped with avocado!
5 from 1 vote

Mexican Quinoa Stuffed Peppers

These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!

Course Entree
Cuisine Mexican
Keyword healthy stuffed peppers, mexican quinoa, mexican stuffed pepeprs, quinoa, quinoa stuffed peppers, vegan stuffed peppers
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 312 kcal


to serve

  • 1 avocado sliced
  • 1/2 cup vegan sour cream
  • Cilantro


  1. Preheat the oven to 350ºF. 
  2. In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
  3. Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers. 
  4. Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!
Nutrition Facts
Mexican Quinoa Stuffed Peppers
Amount Per Serving
Calories 312 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 301mg13%
Carbohydrates 46g15%
Fiber 14g58%
Sugar 10g11%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.



These delectable MEXICAN QUINOA STUFFED PEPPERS are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!

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  1. Eating more volume on a plant-based diet is no problem for me! I find myself eating a much larger quantity of food since becoming vegan! These stuffed bell peppers look perfect for a hearty lunch or dinner. The avocado and quinoa filling sound delicious!

  2. Hi! How synchronistic that you chose to show stuffed bell peppers this week because I just made some last night! Of course, mine was a bit different – a recipe that my boyfriend and I developed. We are not vegan, so we added some cheese, both in the bottom of the pepper and on top (although you could always use vegan cheese), and some refried beans as an extra layer. Oh, and I used rice instead of quinoa. It was delicious with some quinoa/chia/corn chips on the side and of course a little avocado. Delicious and oh so filling!

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