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 46 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.



{ 136 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.


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