Mexican-inspired recipes are something I go back to time and time again. The flavors inspired much of the food I grew up with making it a comfort food for me. But sometimes it gets a bit heavy and that’s where these quinoa stuffed peppers come in! Mexican vegetables have so many uses, bell peppers in particular make a great vessel for spiced quinoa, beans, corn, and shredded Monterey jack cheese. And just to break down these ingredients a bit more so you know all the nutrition you’re getting, here are some details. The quinoa is packed with protein, the beans bring fiber, and the cheese is delicious. I hope you’re ready to learn how to make the most delicious stuffed peppers that are also good for you because that’s what we’re doing! Let’s get to cooking dinner.
what you’ll need
These healthy stuffed peppers are pretty simple to put together thanks to a few ingredients that really pack a flavor punch. Here’s what you’ll need!
Quinoa, black beans, & corn: I’ve lumped these together because they all add girth to the peppers. By girth I mean they add protein, and fiber, and are nutrient-dense. You can certainly use pinto beans in place of black beans and canned or frozen corn will work. Spices, aromatics, and broth: The enchilada flavor of these peppers comes from white onion, garlic, cumin, smoked paprika, vegetable broth, and crushed tomatoes. You can use a yellow onion if you don’t have a white onion and use canned or make your own crushed tomatoes. Bell Peppers: I like to use different colors of peppers to make them visually appealing but any color of pepper will work! Monterey Jack Cheese: This cheese has the most cheesy flavor in my opinion, hence why we use it here. While cheese does add protein it also is best to enjoy in moderation so using a stronger flavor of cheese means less cheese for more flavor. You can use a Mexican blend cheese or cheddar cheese if you can’t find Monterey Jack.
How to make quinoa stuffed peppers
These Mexican-inspired quinoa stuffed peppers are the perfect recipe for experienced chefs and new home cooks. They look uber impressive but are so simple to put together, let me show you.
Stuffed Pepper Pro Tips
Turn the peppers into meal prep
I have a whole post dedicated to stuffed pepper meal prep because they are that good as a make-ahead meal! Once in storage, they will keep for 5 days in the fridge in airtight containers.
Reduce the time
You can use pre-cooked quinoa to reduce the time it takes to make these. Or, use leftover quinoa to make the peppers.
Prepare them in advance
You can stuff the peppers and top with cheese and then keep them on a baking tray covered in plastic wrap for up to 24 hours. When ready to bake, just leave them on the counter while the oven preheats and then bake normally.
Broil
If you want an extra bubbly and golden top, try broiling the peppers on low for a few minutes at the end of the cooking time.
why this recipe works
This recipe has evolved over the years. It is well tested and researched so I can confidently tell you why it works SO well.
It doesn’t require boiling the peppers like some recipes do to soften the peppers. I tested this recipe both with boiling and without and the difference was negligible, so why go through the extra effort? Shelf-stable ingredients make up the bulk of the ingredients. This keeps it approachable, cheap, and easy to make year-round. Meal prep them or make them in advance by doing all the work before life gets crazy. Then enjoy the fruits of your labor later on.
Can you freeze quinoa stuffed peppers?
Yup. Just let them cool completely then wrap individually in plastic wrap and store in a freezer safe bag or airtight containers.
Can you make them ahead of time?
Yes, if you plan to serve them later, I would wait to bake them until you’re ready to eat. You can do all the other work and just keep the peppers on a tray in the fridge until you want to bake them.
How do you keep stuffed peppers from getting soggy?
The main thing to rememeber is moisture. Drain the beans and corn very well before mixing and make sure the quinoa has absorbed all the liquid. You can also let the quinoa rest for a few minutes after you think it’s done cooking to absorb any last bit of liquid and fluff up.
Sides To enjoy with these quinoa peppers
Stuffed peppers make a great dinner or lunch on the go when paired with other dishes. Here are a few Mexican-inspired side dish ideas.
Vegan chorizo can be used in addition to the quinoa for more umph and protein. Healthy Guacamole is delicious with chips on the side or used on top of the stuffed peppers. My famous Mexican bean salad is ready in 15 minutes and makes the perfect accompaniment to these peppers.
