Southwestern Quinoa Stuffed Peppers

Yummy..Yum. YUM (sorry I couldn’t resist)..


Now that the kiddo’s are back in school, I am SO ready to put together easy healthy dinners for our weekly rotation. I was having a conversation with some girlfriends yesterday and we were talking about getting back “on track” with healthy eating habits before the Fall season begins. What do you cook? We know the crock-pot will be (or should be unless you live under a rock) our saving grace for quick, delicious family meals. Not today my friends..not today.

I can’t wait to share my recipes for this coming season. They will be healthy, delicious and easy recipes that are wholesome, hearty and flavorful–For you (and my family, your friends, your family, your friends family or whomever!)

I’ve decided to kick-off the (almost) Fall season with this insanely delicious and VEGAN recipe. My Southwestern Quinoa Stuffed Bell Peppers <insert sombrero> will suffice any hearty appetite- (vegan or not). They are packed with black beans, sweet corn, mango, cilantro and a kick of chili powder! Top them off with your favorite salsa and I am very sure this will go on your weekly rotation.

You can prepare it in the manana (or night before) and pop it on the oven when you get home in the evening. This is a simple, healthy and satisfying meal! Who knew healthy could taste this good..(seriously)


That was a fun time! Adios!

(Printable Recipe Below!



Southwestern Quinoa Stuffed Peppers

  • Servings: 4-8
  • Difficulty: easy
  • Print



  • 1 cup of  cooked quinoa (for 4 servings) 2 cups (for 8 servings)
  • 1 cup of vegetable stock  for every cup of water
  • 1 cup of water (for quinoa)
  • 4-8 bell peppers (tops cut and cored)
  • 1 can of sweet corn (drained)
  • 1 can of black beans (rinsed and drained)
  • 1/2 cup chopped cilantro
  • 1 mango (diced into small cubes)
  • 1 cup of cherry tomatoes (quartered or halved)
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 3 cheese blend (Parmesan, Asiago and Romano)
  • salt and pepper to taste


  1. Bring quinoa, water and broth to a boil and reduce to simmer (15-20 mins) or until all broth is absorbed.
  2. Rinse and drain beans and corn and set aside.
  3. Rinse peppers and cut tops off. To properly core (see pic below). Slide knife around sides, twist core and pop out. Remove any extra seeds. Place in a baking dish and set aside.
  4. Cube mango into desired size (recommend small cubes) and add to a large bowl.
  5. Chop cilantro, cherry tomato and add to the bowl along with beans and corn.
  6. Add cooked quinoa to bowl, add seasonings and mix well.
  7. Stuff peppers with quinoa mixture and sprinkle cheese on tops.
  8. Cover with aluminum foil and cook at 350 for 50-60 minutes.

To serve: Top with your favorite salsa!

Recipe notes & tips:

  1. If not vegan you can substitute vegetable stock with beef stock.
  2. You can add 1 pound of ground turkey or ground beef and cut quinoa in half.
  3. You can top with sour cream, avocado or cilantro lime sauce (you can find the recipe for this in my fish tacos recipe Savory Blackened Fish Tacos)


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