Dinner tonight is our Mexican Stuffed Peppers with Quinoa and Black Beans. This easy dinner reheats like a dream and makes a great freezer meal. Try it with the homemade enchilada sauce! (Gluten-Free & Vegan)
Recipe, photos, and post updated April 2018. Originally posted March 2012.
Do you guys do Meatless Monday? It’s a great way to change things up, mix in more plant-based meals, and even save a little money while you’re at it. I’ve been SO EXCITED to share this recipe with you since there are so many new faces around here.
These Mexican Stuffed Peppers with Quinoa & Black Beans have been in my top recipes every year since 2012. Isn’t that nuts?! They were a favorite long before we needed to eat gluten and dairy free, and they’ve continued to be a favorite ever since.
Why? So glad you asked….(or, at least I asked…myself…)
Why You’ll Love This Recipe
For one thing, Tex-Mex flavors are a forever favorite around these parts. Anything taco-y or enchilada-y, or burrito-y is right up my alley. These have lots of goodies tucked inside, like black beans, cilantro, a little red onion, some bright colorful tomatoes, and a tiny baby kick from some mild green chiles.
For another thing, they’re also a dynamite way to use quinoa. I love quinoa more than ever now that we’re gluten free because it’s such a flexible grain option. Plus, it packs a protein punch and is more nutrient dense than brown rice or white rice.
And while I could go on and on, I also love that they’re meal-prep and freezer friendly. You can easily make these ahead of time (perfect for packing away for a busy night or bringing to a friend in need), or make them to enjoy for lunches throughout the week.
You can mix and match filling options here too–feel free to stir in some corn, or a little grilled chicken or taco-seasoned beef/turkey (obviously not vegan).
And, I mean, I don’t want to tell you how to live your life, but while you’re at it, I *highly* recommend making your own enchilada sauce. It’s completely delicious and just the right amount of spicy!
How to Make These Quinoa Stuffed Peppers, Step. By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- Preheat oven to 375 degrees F.
- Cook quinoa according to package directions. Stir in salt, pepper, lime juice, and olive oil.
- Finish The Filling. Stir in black beans, red onion, tomato, green chiles, and cilantro. Stir until well combined.
- Assemble. Pour enchilada sauce into the bottom of a 9×13″ baking dish. Place pepper halves cut side up in the pan on top of the enchilada sauce. Scoop quinoa filling into the bell pepper halves.
- Bake. Cover the pan with foil and bake at 375 degrees for 40-45 minutes, or until peppers are tender. (See notes for how you can speed up the bake time!)
- Serve peppers drizzled with enchilada sauce. Store leftover stuffed peppers in an airtight container in the fridge 2-3 days.
Tips For The Best Mexican Stuffed Peppers
SPEED THINGS ALONG! If you want to speed the baking process along, you can pre-cook your peppers a bit. You can microwave them (seeded and halved) for a minute or two to soften, steam them for 1-2 minutes, or blanch them in boiling water for about a minute. If you pre-cook your peppers a bit, you’ll really only need about 20-25 minutes in the oven.
MIX THINGS UP! I love using flavored olive oils to give these an added boost–Mexican Lime, or even a bit of Jalapeño olive oil are really nice here, too! Or, you can switch up the filling, by mixing in some grilled corn, sliced black olives, or even some grilled chicken or taco-spiced turkey/ground beef (obviously the meat options are no longer vegan). You could also top these with shredded cheese if you’re not dairy free/vegan.
FREEZER INSTRUCTIONS. To freeze these, you’ll want to put your assembled peppers in a freezer-safe baking dish (ceramic, glass, metal, or heavy-duty foil) and cover the baking dish with a layer of plastic wrap, then foil for extra insulation. You can bake them straight from frozen (add your enchilada sauce before freezing or right before baking–your choice!). Just follow the regular baking instructions and they should be ready to go! Just don’t forget to remove the plastic wrap before re-heating!!!
MEAL PREPPING? TRY THESE! I love these 2-compartment glass containers. They don’t hold onto odors, and they’re microwave and oven safe, which makes for easy re-heating.
TRY THESE TASTY TOPPINGS! You can enjoy these as is with some enchilada sauce drizzled on top, or you can kick things up a notch with some guacamole, citrus avocado dip, or sliced avocado. Non-vegans folks can also easily do a dollop of sour cream or a sprinkle of cheese.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Mexican Stuffed Peppers recipe. I can’t wait to hear how it goes!
Mexican Stuffed Peppers with Quinoa and Black Beans
Ingredients
- 4 bell peppers any color, sliced in half stem-to-tip, seeds removed
- 3/4 cup uncooked quinoa rinsed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-2 Tbsp fresh lime juice
- 1 Tbsp olive oil
- 1 (15-oz) can black beans , drained and rinsed
- 1/2 medium red onion finely diced
- 1/2 cup diced Roma or grape tomatoes
- 1 (4-oz) can mild green chiles (don't drain)
- 1/4 cup cilantro minced
- 1 recipe red enchilada sauce or 1 (28oz can)*
Instructions
- Preheat oven to 375 degrees F.
- Cook quinoa according to package directions. Stir in salt, pepper, lime juice, and olive oil.
- Finish The Filling. Stir in black beans, red onion, tomato, green chiles, and cilantro. Stir until well combined.
- Assemble. Pour enchilada sauce into the bottom of a 9×13″ baking dish. Place pepper halves cut side up in the pan on top of the enchilada sauce. Scoop quinoa filling into the bell pepper halves.
- Bake. Cover the pan with foil and bake at 375 degrees for 40-45 minutes, or until peppers are tender. (See notes for how you can speed up the bake time!)
- Serve peppers drizzled with enchilada sauce. Store leftover stuffed peppers in an airtight container in the fridge 2-3 days.
Notes
- SPEED THINGS ALONG – If you want to speed the baking process along, you can pre-cook your peppers a bit. You can microwave them (seeded and halved) for a minute or two to soften, steam them for 1-2 minutes, or blanch them in boiling water for about a minute. If you pre-cook your peppers a bit, you’ll really only need about 20-25 minutes in the oven.
- MIX THINGS UP – I love using flavored olive oils to give these an added boost–Mexican Lime, or even a bit of Jalapeño olive oil are really nice here, too! Or, you can switch up the filling, by mixing in some grilled corn, sliced black olives, or even some grilled chicken or taco-spiced turkey/ground beef (obviously the meat options are no longer vegan). You could also top these with shredded cheese if you’re not dairy free/vegan.
- FREEZER INSTRUCTIONS – To freeze these, you’ll want to put your assembled peppers in a freezer-safe baking dish (ceramic, glass, metal, or heavy-duty foil) and cover the baking dish with a layer of plastic wrap, then foil for extra insulation. You can bake them straight from frozen (add your enchilada sauce before freezing or right before baking–your choice!). Just follow the regular baking instructions and they should be ready to go! Just don’t forget to remove the plastic wrap before re-heating!!!
- TOPPINGS – You can enjoy these as is with some enchilada sauce drizzled on top, or you can kick things up a notch with some guacamole, citrus avocado dip, or sliced avocado. Non-vegans folks can also easily do a dollop of sour cream or a sprinkle of cheese.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
This recipe has been one of our go-tos since 2012. Is there any chance of finding the original recipe is somewhere? I am kicking myself for not saving it somewhere.
Hi, Michelle! This is the original recipe! The only change made was putting it into a new recipe card and adding new photos. 🙂
I love bell peppers. I’m thrilled this recipe brings them center stage. The seasonings and beans turned out so great too!
Help! I’ve made this so many times and love it. But I usually make the homemade enchilada and the link is no longer good to the sauce recipe.
Anybody know the ingredients?
Hi Tiffany! I’m so sorry! It’s been udpated, so the link should work for you! It’s this Red Enchilada Sauce recipe!
The dish looks good but I wish bloggers would stop calling dishes with tomato, beans, or peppers Mexican. There is no Mexican dish like this so the dish is Mexican inspired.
Irma – You’re absolutely right. I’m so sorry if this was offensive and guarantee you won’t find any recipes on my blog labeled this way moving forward.
Outstanding!
Nina – I’m SO GLAD you enjoyed this dish! It’s one of my favorites. 🙂
I have made these more times than I can count. Thanks so much for the recipe, its always a hit. I do exactly as the recipe says, sometimes I add another tomato.
I’m so happy to hear that Alicia. Thank you so much for sharing with me!
I wand to make this in my Instant Pot….I plan on stuffing the peppers with uncooked quinoa already mixed in with all of the other ingredients…do you know what the cook time would be? Thanks!!!!!
I’m so sorry Suzie! I only *just* got an Instant Pot for Christmas, so I haven’t gotten to use it much and don’t know what to recommend. If you give it a successful try, i’d love to know how it went!
This was very delicous!
I’m so glad you liked it!
This is insanely good! I also added a little bit of ground turkey. This is a great alternative for diabetics!
Just made these stuffed peppers just as the recipe called for (and the homemade enchilada sauce) with one substitution, and they were way TOO HOT! I did not have any fresh tomatoes, so I used one can of Rotel diced tomatoes with chiles (Original flavor), and did not add the separate can of green chiles since the canned tomatoes already had them. My mouth is still on fire! (Had to drink with almond milk to get it down.) I don’t know what went wrong! Do not use the Original Rotel tomatoes people! Yikes!!!
FOLLOW-UP COMMENT: It wasn’t the Rotel tomatoes with the extra HEAT. It was in the homemade enchilada sauce which means it must be coming from those chipotle chili (packed in adobo)! I did rinse them as directed! Beware of those chipotle chili peppers!
These look really good !! I would like to take these for lunch. How well do these reheat in the microwave (only option at work).
Thanks.
Thank you for the lovely photos and recipe. It was really fun making enchilada sauce from scratch. We enjoyed this delicious dish! 🙂
This turned out really well. My vegetarian daughter suggested adding corn and cooked-then-squeezed spinach for an even healthier version. Thank you for the recipe. I always have a hard time trying to decide what to make when she visits.
Awesome recipe!
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!
Love this recipe!
I made a few adaptations, and it turned out absolutely delicious!
The whole family loved it, thanks for the idea.
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!!
Do you happen to know the calories for this recipe?
Delicious. and simple. I used poblano and cubano peppers because I don’t care for red sweet peppers.
Danita – yum! That sounds great! I’ll have to try it sometime!
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!
Nisha – So glad you like them!
This is a HUGE hit with my family (3 boys age 9 and under)! Thanks so much for sharing it!
Beth – I’m so glad you enjoyed it! That’s great! Thank you for taking the time to tell me.
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: http://www.bhg.com/recipe/eggs/eggplant-casserole/
Bok Choy with oyster sauce: http://rasamalaysia.com/restaurant-style-chinese-greens-with/2/
You have a beautiful family!
Thanks!
Amber
Amber – So glad you enjoyed them. The other two recipes look delicious! I’ll have to give them a try!
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! 🙂
Made this tonight and added corn and taco seasoning… Plus substituted rotfl for green chilis. I used 1/2 green 1/2 red enchilada sauce. We poured some quest over the top and ate it with sour cream and tortilla chips. My kids don’t love bell peppers, but it was fantastic anyway!
Have these baking in the oven right now. I have been working down the recipes from your two week healthy eating and have loved them all! My family doesn’t even notice a lot of them are meatless. Thanks for sharing all these yummy healthy recipes 🙂
i made this tonight and served it with corn on the cob. it was great! i made enchilada sauce with this easy recipe – http://www.gimmesomeoven.com/red-enchilada-sauce/ (i used veggie broth instead of chicken). my husband also thought they were great! i’ll definitely be making this again.
This was so good! I used ground turkey instead of the quinoa, and added corn to the mix. Loved it! Thanks for the idea! I’ve enjoyed looking at your blog, just stumbled onto it today. =).
I made this recipe last night, delicious!! I also made the enchilada sauce which was equally delicious. Thank you for sharing.
Any idea about the nutrional values – I’m in weight watchers and would love to have an idea. Thanks
I could not find recipe for the sauce.
Absolutely delicious! Thank you for sharing!
Absolutely delicious. I will probably add garlic to the onions when the quinoa is boiling but other than that, I wouldn’t change a thing. Thank you for sharing.
Just popped these in the oven! I snuck a taste of the filling and it was so yummy!
Great recipe – I go back to it time and time again.
Could you give me the recipe for the enchilada sauce? This looks delish and I would love to make it 🙂
I found it on a different link. Thanks!
A+ easy enough for a guy to make. Reading through comments above, it’s hard to believe how many people think you need to add animal meat to this meatless Monday dish. The quinoa has lots of protien in it already. Read “Eat to Live” – this book has taught me how to eat more nutritiously and improve my health and fitness. This dish fits the diet plan.
These were awesome! I’ve used your red enchilada sauce recipe for enchiladas as well and it’s so nice having an excellent and easy sauce to go to. Loved these, definitely making them again!
Hello 🙂
I am super excited to make this next week 🙂
Is half a pepper normally a serving? (Filling enough for a meal?)
And also how would I prepare the peppers without using the microwave?
Thanks
Alisha <3
Alisha – yes, a pepper half is a serving 🙂 You could steam the peppers for a few minutes or just bake the dish a few minutes longer. Best of luck!!!
Hello. By chance, do you have the nutritional details, as far as calories, carbs, etc? Thanks so much. The recipe looks great!!!!
I tried this recipe today and I really loved it! I used organic tri-color quinoa and Mexican 4-cheese blend! Fabulous! Will be making again and again! 🙂
Made these tonight and they were DELICIOUS!!! Our company were not vegetarians, so we put in a little less quinoa and beans, and added turkey burger. So good!
Instead of red enchilada sauce could green enchilada sauce work too or would I have to change up the ingredients?
Celina – Green should work, but it will give you a different flavor. It should still be very tasty 🙂
Fantastic recipe!!!! My family has been requesting I make this again!!! It tastes amazing and I love how I feel after eating such a delicious and healthy meal!!!
Soooo yummy!! I wanted to try to incorporate more quinoa into our diets and this is absolutely delicious. I’m a newbie in the kitchen and I’m so glad I tried this out! The Enchilada sauce is so good too~ my favorite!
These were awesomely delish!!! Any idea of the nutritional content or calories in this dish?
This was hands down, Ah-mazing! My boyfriend needed some extra protein for his 14=hr job days this week, so I ended up adding ground turkey to it as well for him to take to work for lunch. Used canned tomatoes since the fresh tomatoes at the store are not very good (not in season) Also made my own enchilada sauce. Thank you for sharing this recipe!! I am ready to make it without meat next time for Meatless Monday!
these were super good . Carly made them
These were delicious, thanks for the recipe!
These peppers were delicious!!! Made them for the second time tonight. Very easy to prepare.
I made this recently for my family and we all LOVED it. Ate the entire dish up in one sitting. I would really like to make them again with softer peppers…..do you think I should just microwave them for longer? Bake the entire dish for longer? Do you have any suggestions?
This was really wonderful and so tasty, thank you!
Kacey – that’s exactly what I’d recommend! I think if you microwave them a bit longer to soften them up more, you shouldn’t have any trouble. There’s also no harm in baking the dish a little longer. The worst that will happen is your cheese will brown a bit more 🙂 Glad you like them!
Just finished these and was very pleasantly surprised at how filling and delicious they were!! I made the sauce from scratch which is very easy and I think made a big difference!! Thank you for the awesome recipe and I will be sharing with my weight watchers group on Saturday !!
I made this yesterday for lunch…..my husband and I both loved it! Can’t wait for the leftovers tonight! Will be making this again……..and again! Thanks for posting it!!!
DELICIOUS!!!!!
Was thinking about red quinoa, what do you think? Maybe some other herbs.
Craig- it would be great and even more colorful!
I used red quinoa and it turned out great! The red quinoa does take a few minutes longer to cook.
I made this tonight, it was really good! I’ve never tried quinoa before and wasn’t sure how to make it so this was really helpful. Thank you!
This looks delicious! Sorry if you answered this already, but do the peppers freeze well? I am all about make-ahead meals and would love to add this to my rotation. Thanks!
Katie – they freeze great!
Made this for us & LOVED it! New staple. I’m not too familiar w/ gluten free diets. Would love to make this for a new mom who is G-Free. Is this recipe G-free, including the sauce?
If you use a gluten-free flour for the sauce, the recipe IS gluten-free. Glad you liked it!
This is a great recipe and so healthy! I used vegan cheese and it worked very well!
Sounds sooo good. Is there a way to get the nutrional info. on this? I mainly would like to know the calorie and fiber count.
Just wondering, do you serve anything along side this?
Delish and super filling!
Just made these tonite and they were delicious! We have never had quinoa before but I have been wanting to try it. My family loves anything Mexican inspired and I’ve also been wanting to make a stuffed pepper lately, so this was a perfect fit! Thanks for the recipe! The whole family loved it… Even had seconds! 🙂
I didn’t have fresh cilantro (used dried) or tomato so Isubbed HOT Rotel tomatoes in the can. Use Poblano peppers. Added garlic and some squirts of tomatoe paste. Added al ittle cheese in the mix, too. Top with some plain Greek yougurt with a squeeze of lime and cumin! FABO!
What a terrific idea using rotels. Going to try your variations next time!
i loved this recipe , made it twice, once meatless & once with ground turkey. I made extra filling added eggs & some more cheese & made tex mex meatballs. My 16 year old son gave both 5 stars. awesome recipe thanks
Just made these today after finding them on pinterest – wow – amazing! We already like quinoa, but I really enjoyed it in this dish especially!
Those peppers look delicious. I bought some green bell peppers to make them SOON. Could you make ahead and freeze. I love doing that with recipes I make so my hubby can ‘make’ dinner (and its not just mac and cheese and hot dogs and corn).
I have done this recipe twice and these are amazing… They are one of my families favorites as well…. Thanks for your blog!
Jennifer – I’m so glad you like them! Thanks for the happy comment. Made my day!
Thanks for this awesome recipe!! I would love to know where you found your beautiful baking dish!!
Dee – Thank you! I’m so glad you liked it. The dish is Le Cruset brand. I bought it on sale at Sur la Table. LOVE IT!!!
So glad I found this recipe! What a great recipe to kick off my Mexican Monday tradition, thank you 🙂
I love this recipe! This is one of my favorites, I make it over and over. I’m nutritarian (whole foods, plant based diet) so I just omit the cheese and it is excellent! Thank you for the recipe!
This sounds wonderful!!! I will for sure be trying this. Thanks for sharing.
This receipe was amazing! I will definitely be making this often. Very easy and packed with healthy stuff!
Hello Emily, I love this recipe and wanted to prepare it for the family for Thanksgiving. Is there a way to prep the peppers and everything and then just bake the day of?
Nicolle – I’m SO SORRY I didn’t get this in time!!! Yes, you can prepare the peppers ahead of time and bake them the day of. I would only make them 1 day ahead.
I made them for dinner tonight, loved them, actually had 2 because they were so good, will be making again.
Wow, thank you for this amazing recipe. My whole family, 10 month old, 5 year old, and the husband loved it. First dish they have all loved, if you dont count spaghetti. It was delicious and easy. I agree with the others that the stuffing is even good just by itself. Sprinkled some daiya cheese on top but honestly preferred it without.
I made these last week and they were a hit! We were a bit skeptical about trying quinoa – but I loved it! The enchilada sauce was also very yummy. I could eat the stuffing by itself…loved everything about this dish!
I have never posted anything, but tonight I made these and they are great. This was my first time using Quinoa and will be using it again. My husband loves meat in everything, so I had some leftover taco turkey meat, and added it on top of them. It was wonderful. Will definitely be making these again. I didn’t have enough red enchilada sauce so added a little tomato sauce, which was totally fine.
Would you be able to subsitute rice for the quinoa? not sure how my family would feel about that, and could you add meat or not reccomend it? I think this sounds amazaing, but my boyfriend is a meat man, so just curious. thank you
Brandi – Sure! Cooked rice is a great substitute. As for adding meat, I think some chorizo sausage would be awesome. Or, you could add cooked, shredded chicken or cooked ground beef, if you prefer.
Do you have any idea of the calorie count on these?
Sarah – Using the Spark People recipe calorie calculator, one serving (the recipe makes 8) would be around 250-275 calories. That’s including cheese and the homemade enchilada sauce recipe. Hope that helps! Another reader also calculated that the recipe is about 6 weight watchers points plus. I haven’t checked that (I don’t follow Weight Watchers), but there it is just the same
I am waiting for the quinoa to finish right now and I can’t wait to taste these! SO EASY! Thanks for the recipe I will let you know how it goes!
Do you happen to know how many calories per serving this meal is?
Sharnell- Using the Spark People recipe calorie calculator, one serving (the recipe makes 8) would be around 250-275 calories. That’s including cheese and the homemade enchilada sauce recipe. Hope that helps! Another reader also calculated that the recipe is about 6 weight watchers points plus. I haven’t checked that (I don’t follow Weight Watchers), but there it is just the same
just wanted to let you know I made these (+ your enchilada sauce recipe) tonight for dinner and they were super yummy!!! easy to make too! 🙂
This recipe is great! I have also used the quinoa mixture as a side dish with chicken or sliced the chicken over the quinoa mixture. Great Flavors. Thanks. My whole family likes this one.
Just made these tonight! Delicious and flavorful. I counted 200 calories for each and I was full off of one.
Just made this for dinner tonight and it was AMAZING! Didn’t even miss the meat! Even my 14 month old couldn’t get enough of it (just didn’t put the enchilada sauce on top of his). Thanks!! 🙂
I just made this for dinner and it was AMAZING! Thanks for the share. I’ll be working this one into the dinner repertoire for sure.
I made these tonight and they were absolutely delicious!
I had never tried quinoa before but a friend sent me this as I’m watching carbs these days, and being the enchilada lover I am I had to try it. Absolutely delicious!! So easy!!! I even made the enchilada sauce as suggested and I will NEVER use canned again! Needless to say this a new favorite for me! Thank you!
Oooh, I’m going to a wedding and want to bring a veggie dish people can “grab” This looks PERFECT!
I made this last night and my family loved it! For my 2 year old son, I actually used all the items we used to stuff the pepper and put it in an enchilada 🙂 Great recipe!
This was absolutely fantastic!!!!! I’m new to mexican (spicy) food and loved it! My husband said it’s his favorite dish of all time! I actually put them in the crock pot for about 3 hours and they turned out perfect.
Sarah – thanks for the crock pot tip! I love using my slow cooker, and I’d love to try it on this recipe!
Excellent! Found this on Pinterest and while I have always LOVED Italian Stuffed Peppers (with hamburger meat–haven’t had in forever though), this recipe with quinoa and black beans was wonderful. I would either cook peppers a little longer in microwave or skip the step and cook longer in the oven, as my peppers could have been done a bit more. The fiber in the black beans and quinoa along with all the protein makes it a great choice for a meatless meal!
I too found your recipe on Pinterest. I made it last night. My family loved it! It was an awesome use of quinoa. I can’t wait to try more of your recipes. Thanks!
Made these tonight for dinner and they were AMAZING! We did add ground turkey and taco seasoning, but this is the first time we ever made quinoa and we were blown away. Thanks so much for sharing this! 🙂
Made those today and we all loved them! First time i used quinoa and we all love it. Thank you for sharing this lovely recipe with us! I did add a little lemon juice and cayenne pepper to the filling for a little spice.
You inspired me to try quinoa! I’m really digging it :). I added a little bit of chicken for my picky family, but kept everything else the same. Fantastic! Can’t wait to make these again!
I love love this recipe, and i will use quinoa whenever a recipe calls for rice!!!!:)
We tried these tonight and they were delicious! I had everything I needed except the cilantro. Next time I’ll make sure I have some but we really enjoyed them anyway. I can see making these into a freezer meal too like some of the others suggested. Thanks for the recipe.
I made these over the weekend for the boyfriend and I. OMG they are amazing. I did however use white rice and green salsa instead of the enchilada sauce and quinoa. I’m still kind of nervous about trying quinoa. Overall, I will be making these again.
I was wondering if you knew how many calories are in a serving?
Crystal – It’s a homemade recipe, but using the Spark People recipe calorie calculator, one serving (the recipe makes 8) would be around 250-275 calories. That’s including cheese and the homemade enchilada sauce recipe. Hope that helps! Another reader also calculated that the recipe is about 6 weight watchers points plus. I haven’t checked that (I don’t follow Weight Watchers), but there it is just the same 🙂
I made this last night and it was a hit with all of the adults! Delish!
My husband and I loved this!!! Thank you for such a great recipe, I have already made this for dinner twice in the last several weeks. I think it is going to be a staple dish at our house!
Beth – Thank you! I appreciate the positive feedback. We loved them too!
These were delicious!!
Kathy- Thank you! I’m glad they turned out for you!
What is guinoa??..and what section do I find it in the store???….Looks interesting!!!
Lisa – quinoa is a small, protein-packed seed that acts just like a grain (i.e. rice). My regular grocery store carries it in the health food section, and my healthier grocery store keeps it in bulk bins or by the rice and beans. Best of luck!
HOLY CRAP! I made these today. They were perfection. Thank you!
Donna – THANK YOU! I loved them too!
These were great. Question about freezing them. When you go to cook them do you thaw first or just toss them in the microwave frozen?
Julee – you can do either. If you cook them frozen, I’d toss them in the oven and then you’ll just need to cook them a bit longer. If you microwave them, just cook them till they’re warmed through. When I’m making a freezer meal, I usually pull it out of the freezer and put it into the refrigerator in the morning and then pop it in the oven that evening. Do whatever works best for you!
These were delicious! Thanks!!
Found this on Pinterest and the whole family loved it. Will be making these again!! Thanks for sharing
I made this yesterday!!! So yummy! I’m a vegetarian and I’m always looking for good veggie recipes. I didn’t have a tomato on hand so I drained a can of tomatoes and it worked out well. Definitely adding this recipe to collection. So glad I found this website 🙂
Very yummy, made the enchilada sauce in my vitamix blender, did not microwave the peppers beforehand as I don’t like to use a microwave, just baked the dish about 20 min longer/covered and it was excellent… with leftover sauce baked some thin chicken breasts in the oven for the kids and chicken was tender and great…
I am planning on making this on Wednesday! Any suggestions on what to serve with it?
I featured your recipe today: http://www.theforeigndomestic.com/2012/05/from-your-kitchen-to-mine-recipes-61-65.html. Thank you so much!
I found this recipe on pinterest recently and just tried it tonight… it was delicious! I’ve added you to my reader to find some more yummy recipes 🙂
These look amazing!! Do you mind if I feature you in my new series 100 recipes from 100 blogs? For the next 50 recipes, I’m focusing on healthier options. You can read more about it here: http://www.theforeigndomestic.com/2012/01/from-your-kitchen-to-mine-100-recipes.html
Kirsten – Sure! Feel free to include me. Thanks!
I posted Enchilada Style Stuffed Peppers on my blog in January! I used brown rice and ground turkey. I can’t wait to try this quinoa version! http://mrsschwartzkitchen.blogspot.com/2012/01/enchilada-style-stuffed-peppers.html
I just found your blog via Pinterest and I am head-over-heels already! Love your style. And this recipe is right up our alley. Can’t wait to try it!
Delicious! My mom would make stuffed peppers at least every 2 weeks for us- though it was filled with meat. I try not to eat too much meat and this recipe is great.
Wow, this looks really great, even though it’s meatless 🙂 I may give this a try with poblano peppers and a bit or chorizo inside!
This looks unbelievably good! I love stuffed peppers!
Okay Emily, thanks so much! I can’t wait to give them a try!
Hi Emily! We are expecting our first child (a girl!) due in a few weeks, and I am prepping meals for the freezer to enjoy after the baby arrives. These stuffed peppers look amazing. I was wondering, do you think they would freeze well? At which point would you freeze them? Thanks so much!
Kristin – YAY! I’m so happy for you. These peppers would freeze great. A few tips: I wouldn’t microwave or pre-cook the peppers before assembling them. I’d completely make them start-to-finish (including the baking), then cool, cover, and freeze them.
Stuffed peppers are my husband’s favorite dish, so I am totally making this! Yum, and thanks!
I am loving the Mexican touch to this traditional stuffed pepper recipe! Yum!