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MEXICAN QUINOA STUFFED PEPPERS -- with black beans, corn, tomatoes and topped with avocado!

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 312kcal


to serve

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


  • Preheat the oven to 350ºF. 
  • 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.
  • 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. 
  • 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!


Calories: 312kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 301mg | Fiber: 14g | Sugar: 10g