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–+ servings

Mexican Style Stuffed Peppers

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch & Dinner
Servings 2

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!
Did you make this recipe?Tag @girlswhoeat!