Description
Indulge in the vibrant flavors of our Vegetarian Stuffed Peppers – Mexican-Style, a wholesome dish that’s perfect for any meal. These colorful bell peppers are generously filled with a savory blend of protein-rich quinoa, hearty black beans, and an array of spices that pack a delightful punch. Easy to prepare and incredibly versatile, this recipe caters to both vegetarian and vegan diets—simply omit the cheese or substitute it with your favorite plant-based option. Whether you’re hosting a family dinner or meal prepping for the week, these stuffed peppers make for a nutritious and satisfying choice that everyone will love.
Ingredients
Scale
- 4 bell peppers (halved)
- 1/2 cup uncooked quinoa
- 1 tablespoon olive oil
- 1/2 medium yellow onion (chopped)
- 14 oz can black beans (drained and rinsed)
- 1 1/2 cups crushed tomatoes
- 2 cups grated Monterey Jack cheese (optional for vegan)
Instructions
- Preheat oven to 400°F (200°C) and grease a baking dish.
- Halve the bell peppers and place cut-side up in the dish.
- Cook quinoa according to package instructions.
- In a skillet, heat olive oil over medium heat; sauté onions until softened.
- Add spices (chili powder, garlic powder, oregano, paprika, cumin) and cook for another minute.
- Stir in black beans, crushed tomatoes, salt, pepper, and cooked quinoa; mix well.
- Combine half the cheese with the filling if using.
- Fill each pepper half with the mixture; top with remaining cheese.
- Cover with foil and bake for 30-40 minutes until tender. Remove foil and bake an additional 10-15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (approx. 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 35mg