Description
Experience the vibrant flavors of our Easy Vegetarian Stuffed Peppers – Mexican-Style, a perfect dish for family dinners or meal prep. These colorful bell peppers are generously filled with a nutritious blend of quinoa, black beans, and spices, creating a hearty and satisfying meal. Ideal for both vegetarians and vegans (just skip the cheese!), this recipe is not only delicious but also highly customizable. Serve these stuffed peppers as a main dish or pair them with your favorite sides for an unforgettable dining experience. Delight in every bite as you savor the wholesome goodness wrapped in tender peppers!
Ingredients
Scale
- 4 bell peppers (seeded and halved lengthwise)
- 1/2 cup uncooked quinoa rice blend
- 1 tablespoon olive oil
- 1/2 medium yellow onion (chopped)
- 1/4 teaspoon chilli powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 14 oz can black beans
- 1 1/2 cups crushed or strained tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons cilantro (chopped, plus more for garnish)
- 2 cups grated Monterey Jack cheese (1 cup for filling and 1 cup for topping)
Instructions
- Preheat your oven to 400°F. Grease a 9 x 13 inch baking dish with olive oil to prevent sticking.
- Cut the bell peppers in half from top to bottom. Remove the seeds and stems. Place them cut side up in the prepared baking dish.
- Cook the quinoa rice blend according to package directions until fluffy and set aside.
- In a large skillet over medium heat, heat olive oil. Add chopped onions and cook until softened and starting to brown, about 5 minutes.
- Stir in chilli powder, garlic powder, onion powder, oregano, paprika, and cumin. Cook for an additional minute until fragrant.
- Add black beans, crushed tomatoes, kosher salt, and freshly ground black pepper to the skillet. Stir everything together well. Cook for about 5 minutes while stirring occasionally. Taste and adjust seasoning if necessary before removing from heat.
- Stir in the cooked quinoa rice blend until everything is well combined.
- Mix in 1 cup of grated Monterey Jack cheese along with chopped cilantro. Stir until evenly distributed through the filling.
- Divide the filling mixture among each of the halved peppers ensuring they are generously filled.
- Sprinkle remaining grated Monterey Jack cheese over each pepper. Cover the baking dish with foil.
- Bake in preheated oven for about 30-40 minutes or until peppers are tender. Remove foil during the last 10-15 minutes of baking to allow cheese to become golden and bubbly.
- Once baked, sprinkle additional chopped cilantro on top of each pepper before serving warm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg