I love a good stuffed pepper. It’s something I’ve been making for years and it’s such an easy meal prep recipe because it stores in the refrigerator for up to 3 days, plus you can stuff whatever you want into the pepper so there are endless variations you can make! For this one, I made a vegan grain base and topped it with vegan queso that is so delicious!
I remember making stuffed peppers in college and continuing this trend once I moved to NYC. The pepper stuffing is super quick to make with limited prep needed…just a bit of vegetable chopping and then you put everything in the oven and bam, you got yourself a delicious meal. What’s fun about this recipe is I made it Mexican inspired, but you can easily do ground meat or spice it up in a way that you love! I used frozen quinoa that I microwaved, which saved me a lot of time and is one of my cooking tricks and Fabalish’s (use code GIRLSWHOEAT on their website for 10% off) vegan queso made with aquafaba (the water found in chickpeas)!
I’ve also made this recipe with a variety of grains like brown rice and farro and it’s great every time! I love to have these in my fridge as easy lunch options during the work week! These are definitely going to be a crowd favorite, I guarantee.
Substitution Ideas:
- Quinoa: can use any grains like farro or brown rice
- Black Beans: could do kidney beans, cannellini beans, or chickpeas
- Bell Peppers: could do any vegetables like zucchini, carrots, or cooked eggplant
- Seasoning: you can do any spice blends you have depending on what you’re in the mood for. Taco seasoning would also be good
Mexican Style Stuffed Peppers
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 2 large bell peppers
- 1 1/2 cups cooked quinoa
- 1/2 cup cooked corn kernels (canned, frozen, or fresh)
- 1/3 cup tomatoes, chopped
- 1/2 cup black beans
- 1/4 cup onions, chopped
- 1 tsp garlic powder
- 1/2 tsp taco seasoning or chili powder
- sprinkle of salt (only if you used chili powder)
- drizzle of queso (optional)
Instructions
- Preheat the oven to 375 degrees.
- Line a baking tray with parchment paper.
- In a medium mixing bowl, mix together cooked quinoa, corn, tomatoes, black beans, and onions. Then add in garlic powder and New Bae (has salt included in it) OR Chili Powder and salt. Mix together well.
- Cut the top of the peppers off, about 2 inches from the top and remove any extra seeds.
- Fill the quinoa mixture into the peppers to the top and then place peppers on the baking tray.
- Cook for 15-20 minutes or until the outside of the pepper starts to wrinkle. Check at the halfway mark.
- Top with some vegan queso or any sauce and ENJOY!
