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mexican-stuffed-peppers-recipe

Mexican Stuffed Peppers Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 large bell peppers
  • 1 cup cooked quinoa
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 avocado, diced (optional)
  • Fresh cilantro, chopped (optional)

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a bowl, mix quinoa, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
  4. Stuff the peppers with the mixture.
  5. Place stuffed peppers in a baking dish and cover with foil.
  6. Bake for 30 minutes.
  7. Remove foil and bake for an additional 5 minutes.
  8. Serve with diced avocado and fresh cilantro if desired.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1500IU | Vitamin C: 150mg | Calcium: 60mg | Iron: 3mg

Keywords

Stuffed Peppers, Vegan
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