By Grocery List Plus Editorial Staff | Published on June 3, 2026

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Vegetarian Mexican Stuffed Peppers

Serves 4

364 cal · 50 min

Vegetarian Mexican Stuffed Peppers

Recipe GLPRa17d61bda8bf69

4.0(1)
Mexican
Main Course
50 min
364 cal
Servings: 4
Microwave
Oven
SNAP eligible

Hearty bell peppers filled with a seasoned quinoa and black bean mixture, baked in a savory tomato sauce. This colorful, plant-based main dish brings authentic Mexican flavors to your table with fresh cilantro, corn, and green chilies. Serve with cheese, sour cream, and avocado for a complete meal.

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Ingredients

1/2 cup quinoa, rinsed

1 cup vegetable or chicken broth

1/2 onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup fresh or frozen corn

1 can (4 oz) diced green chilies

2 medium tomatoes, diced

1/4 cup fresh cilantro, chopped

1 can (8 oz) tomato sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon onion powder

1/4 to 1/2 teaspoon cayenne pepper, to taste

Salt to taste

4-5 large bell peppers (any color)

Shredded cheese for garnish (cheddar, Monterey Jack, or cotija)

Sour cream for garnish

Sliced avocado for garnish

Directions

  1. Combine rinsed quinoa, chopped onion, minced garlic, and broth in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, cover tightly, and let stand undisturbed for 15 minutes until the liquid is absorbed and the quinoa is fluffy.

  2. In a large bowl, combine the cooked quinoa mixture with drained black beans, corn, green chilies, diced tomatoes, and chopped cilantro. Season with salt to taste. Set the filling aside.

  3. Preheat your oven to 375°F. Wash the bell peppers and carefully cut off the top quarter to remove the stem and create an opening. Remove and discard the seeds and membranes. Wrap each pepper with damp paper towels and place on a microwave-safe plate. Microwave on high for 2 minutes until the peppers begin to soften slightly.

  4. In a small bowl, combine the tomato sauce with cumin, chili powder, onion powder, and cayenne pepper. Mix until well combined. Spread half of this spiced tomato sauce evenly over the bottom of a 9x13-inch baking dish.

  5. Arrange the partially softened peppers upright in the prepared baking dish. Spoon the quinoa-bean filling generously into each pepper until full. Pour the remaining spiced tomato sauce around the bases and between the peppers.

  6. Cover the baking dish tightly with aluminum foil and bake for 30 minutes, until the peppers are tender when pierced with a fork. Remove the foil and carefully transfer the stuffed peppers to serving plates.

  7. Top each stuffed pepper with your choice of garnishes: shredded cheese, a dollop of sour cream, and fresh avocado slices. Serve while warm.

Comments

Grocery List Plus Editorial Staff4

All ingredients are readily available at Charlotte-area chains—even the specialty items like green chilies and cilantro appear year-round at Harris Teeter and Kroger. Cost per serving runs $2.50–$3.00, driven mainly by the bell peppers, cheese, and avocado; this is reasonable for a meatless main. The 50-minute stated time is honest if you measure out ingredients beforehand, but chopping four peppers, cooking quinoa from scratch, and assembling takes closer to 55–60 minutes, so budget extra if you're in a hurry. This is a solid weeknight dish that reheats well in the oven, feeds four as a complete meal, requires minimal hands-on attention after assembly, and plays well to Charlotte palates without demanding fussy technique or rare finds.

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