mexican stuffed peppers with quinoa & black beans (gf, df, v)

by emily on March 19, 2012

in mains--meatless,vegetables & sides

Mexican Stuffed Peppers with Quinoa & Black Beans I One Lovely LifeIt’s Meatless Monday time, and do I have an amazing recipe for you! I’ve been thinking about doing a Mexican-style stuffed pepper for a while, and finally came up with the perfect combination.

Believe me, dear reader, this is something you’ll want to try.

Mexican Stuffed Peppers with Quinoa & Black Beans I One Lovely Life Mexican Stuffed Peppers with Quinoa & Black Beans I One Lovely Life

If you’re new to quinoa, this is a great way to try it. These were SO full of flavor and were absolutely delicious. I loved the quinoa stuffing mixture –quinoa, black beans, green chiles, cilantro, and more. I snuck several spoonfuls to taste before stuffing the peppers. Even Sophie liked it!

The cheese was more of a garnish than a necessity, so you could easily leave it off if you’re eating dairy-free or vegan. I also highly recommend making your own enchilada sauce. It’s completely delicious and just the right amount of spicy.

Mexican Stuffed Peppers with Quinoa & Black Beans I One Lovely Life

4.9 from 47 reviews

Mexican Stuffed Peppers with Quinoa & Black Beans
Serves: 8
  • 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
  • 1c quinoa, uncooked
  • ½ medium onion, diced
  • 1 (15oz) can black beans, drained and rinsed
  • 1 roma tomato, seeded and diced
  • 1 (4oz) can diced green chiles (don’t drain)
  • ¼c cilantro, minced
  • ¼tsp salt
  • ¼tsp pepper
  • olive oil, if desired
  • ½c Monterrey Jack, grated*
  • ½c cheddar cheese, grated*
  • 1 recipe red enchilada sauce (or 1 (28oz) can)*
  1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
  2. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
  3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
  4. Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
  5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.
*Gluten & Dairy Free Notes: Be sure your enchilada sauce is gluten free. La Victoria brand makes a gluten free red sauce. If you’re vegan or dairy free, just skip the cheese. It’s more for garnish, and these are delicious with or without it.



{ 137 comments… read them below or add one }

Summer October 7, 2013 at 2:14 pm

Getting ready to make these for the second time in two weeks! So easy and yummy. I never would have thought to use quinoa. Thanks for the idea! :)


Amber October 24, 2013 at 8:29 pm

Just wanted to say I tried this tonight and it was delicious! I used some leftover ground turkey instead of the black beans. Yum! I’m so glad I’ve had good luck trying new recipes this week. These were juicy, flavorful, and I didn’t feel guilty eating one whole pepper by myself! I’ll have the leftovers for lunch tomorrow. It’s too bad my husband is out of town because even though he is a voracious meat-eater he likes quinoa.

I just made these two recipes the other day too and they were awesome:
Eggplant casserole:
Bok Choy with oyster sauce:

You have a beautiful family!



emily October 24, 2013 at 8:32 pm

Amber – So glad you enjoyed them. The other two recipes look delicious! I’ll have to give them a try!


Beth November 13, 2013 at 1:20 pm

This is a HUGE hit with my family (3 boys age 9 and under)! Thanks so much for sharing it!


emily November 13, 2013 at 5:50 pm

Beth – I’m so glad you enjoyed it! That’s great! Thank you for taking the time to tell me.


nisha December 14, 2013 at 4:04 pm

I make these ALL the time. At least 2-3 x a month. They are so great!!! delicious, healthy and love the protein from the quinoa. It’s hard for me to get protein being a vegetarian. I should mix in tofu into the quinoa mix as well!


emily December 14, 2013 at 7:42 pm

Nisha – So glad you like them!


Danita January 26, 2014 at 1:33 pm

Delicious. and simple. I used poblano and cubano peppers because I don’t care for red sweet peppers.


emily January 26, 2014 at 1:45 pm

Danita – yum! That sounds great! I’ll have to try it sometime!


Rachel February 5, 2014 at 3:33 pm

Do you happen to know the calories for this recipe?


Caitlin February 11, 2014 at 2:14 pm

I love this recipe. I started making it after I saw it on pinterest with my mom when we were sharing vegetarian dishes. Now i’m in college and I love making this with my roommate for an easy dish. I love how healthy it is and that it makes wonderful leftovers. Thanks so much for sharing!!


Rebecca April 13, 2014 at 1:13 pm

Love this recipe!
I made a few adaptations, and it turned out absolutely delicious!
The whole family loved it, thanks for the idea.


liz April 22, 2014 at 8:33 pm

This is a staple in our home. Only thing we change is we add the juice of one fresh lime to the mixture. We don’t usually put cheese on, seriously doesn’t need it! Thank you so much!


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