Vegetarian Stuffed Peppers – Mexican-Style
Vegetarian Stuffed Peppers – Mexican-Style are a colorful and wholesome dish that brings the vibrant flavors of Mexico right to your table. These stuffed bell peppers are filled with a hearty mixture of quinoa, black beans, and spices, creating a satisfying meal that is both nutritious and delicious. Ideal for any occasion, these peppers can be served as a main dish or a flavorful side. Plus, they can easily be made vegan by omitting the cheese. Enjoy the bold tastes and healthy ingredients packed into each bite!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
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)
- 14 oz can black beans
- 1 1/2 cups crushed or strained tomatoes
- chili powder
- garlic powder
- onion powder
- oregano
- paprika
- cumin
- 2 cups grated Monterey Jack cheese (optional)
Instructions
- Preheat oven to 400°F and grease a baking dish with olive oil.
- Prepare bell peppers by cutting in half and removing seeds. Place them cut side up in the baking dish.
- Cook quinoa according to package directions; set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft.
- Add spices and cook until fragrant.
- Stir in black beans and tomatoes; season with salt and pepper.
- Mix in cooked quinoa and half of the cheese (if using).
- Fill each pepper with the mixture, top with remaining cheese if desired.
- Cover with foil and bake for 30-40 minutes; uncover for an additional 10-15 minutes until cheese is golden.
Nutrition
- Serving Size: 1 stuffed pepper (approx. 200g)
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg