Living in New York and constantly craving Tex-Mex can really be a bummer, so often enough I have to take matters into my own hands. The stuffed bell pepper – one of my favorite Mexican inspired dishes to eat- yet I’ve never attempted to make on my own. Thus, after a few (frantic) calls to my mom back home, I finally got it!
The filling is so amazing on its own – loaded with quinoa, tomatoes, onion, jalapenos, spices, black beans and corn – but it becomes even more delicious once it’s stuffed into sweet bell peppers and roasted to perfection. Topped with my very own favorite – fresh mango avocado salsa! Sweet, savory, tangy and fresh.
This is the perfect meal for date night, a large family or just for yourself! I find myself with plenty of leftovers no matter what. Perfect to toss in a salad, a wrap or save for the whole week.
Mexican-style quinoa stuffed peppers made with simple, flavorful ingredients full of protein!
Author: The Winey Vegan
Recipe type: Entree
Cuisine: Mexican, Vegan
Serves: 4-10 (depending on how many peppers you get)
Photos by: Emily Morris
- 1 pre-packaged box of quinoa or rice (I used a blend of both)
- 4 large bell pepper, halved, seeds removed
- 1/2 onion, chopped
- 1 jalapeño seeded & chopped
- 1 Tbsp olive oil
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1/2 tsp cayenne
- 1 can corn, drained
- 1 can black beans, drained
- 1 can diced tomatoes, drained
- 1/2 cup cilantro (optional)
- Begin cooking quinoa in a medium sauce pan by following the directions on the package. (I used vegetable broth instead of water to add extra flavor)
- Preheat oven to 350 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
- Meanwhile, in a separate pot, boil halved bell peppers for about 5-7 mins not to cook, but to soften them so they’ll be easier and quicker to bake. Immediately drain them and rinse with cold water to cool them down. Pat dry and set aside.
- Saute onion and jalapeños in olive oil until soft, about 5-6 mins – set aside
- Once quinoa is cooked add the sautéed onions and jalapeños, black beans, tomatoes, corn and spices. Mix until thoroughly combined then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
- Bake for 15 minutes covered, then remove foil and bake for another 15-20 minutes, until peppers are starting to brown on the edges.
- While the bell peppers are cooking start your salsa!
Now for the salsa!
What you need:
- 1 cup chopped tomato (1/2 inch chunks)
- 1 1/2 cups chopped mango (Note: you can sub mango for any tropical fruit, i.e.pineapple or papaya)
- 1 avocado, peeled, pitted, and cut into chunks
- 1/2 jalapeno, seeded & chopped
- 1/2 cup lightly packed chopped fresh cilantro
- 1/2 lime juice
- 1/2 tsp garlic salt
- 1/2 tsp chili powder
- Prepare salsa by mixing all the ingredients in small bowl. Cover and refrigerate until ready to serve.
Once peppers are done and salsa is chilled, serve immediately!
This recipe is best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through – about 20 minutes. Try this recipe out and let me know what you think!