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Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers are filled with quinoa, black beans, corn and a blend of Mexican spices. Topped with melted cheese and a creamy avocado sauce, they’re an easy meal the whole family will love!

Until now, all my stuffed pepper recipes have used rice as the carb portion of the filling. This time, I decided to switch it up with quinoa. Quinoa has approximately double the amount of protein per serving as rice does. There’s also protein in the black beans, cheese and avocado Greek yogurt sauce, as well.

Speaking of the cheese on top, is it even possible to make stuffed peppers without adding cheese? That melted, gooey cheese is my favorite part!

Mexican Quinoa Stuffed Peppers

These Mexican Quinoa Stuffed Peppers are great way to pair dairy foods with plant-based ingredients. They’re kid-friendly, easily adaptable to the ingredients you have at home and easy to prep ahead for weekday meals.

For an Italian version, try Cheesy Lasagna Stuffed Peppers. Fire up the slow cooker to make my Creamy Green Chile Chicken Enchilada Soup or Italian Turkey Chili as a healthy, make-ahead weekday dinner, too.

Mexican Quinoa Stuffed Peppers

Photo of Mexican Quinoa Stuffed Peppers
  • 10 minutes
  • 20 minutes
  • 30 minutes
  • 4 stuffed peppers


Stuffed Peppers:

4 bell peppers
3 cups cooked quinoa
15 oz canned black peans, rinsed and drained
1/2 cup frozen corn, defrosted
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt and fresh ground pepper to taste
1/2 cup shredded cheddar cheese or cheese of choice

Avocado Sauce:

1/2 an avocado, peeled and roughly chopped
1/4 cup plain nonfat Greek yogurt
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
Kosher salt and fresh ground pepper to taste


  1. Preheat oven to 400° F and line a baking sheet with foil. Spray with cooking spray and place the halved peppers on it cut side up. Sprinkle with salt and pepper and place in the oven to bake for 15 minutes.
  2. In a large bowl, combine the remaining stuffed pepper ingredients, minus the cheese, and stir together until combined. Taste for seasoning.
  3. Remove the peppers from the oven and divide the filling evenly into each pepper half. Bake for another 15-20 minutes or until the peppers have cooked to your liking. Remove from the oven, top with shredded cheese and bake another 5 minutes or until the cheese is melted.
  4. While the peppers finish cooking, make the avocado sauce. In a blender or food processor add all the ingredients and blend until smooth. Add water a tablespoon at a time to loosen in until desired consistency is reached. Taste for seasoning.
  5. Serve the stuffed peppers with the avocado sauce on the side or drizzled on top.


    1. Hi Karen! You can definitely substitute rice for quinoa in this recipe, we would recommend using brown rice. Just cook it according to the package instructions before adding it to this recipe!
      -Tristen, ADA Mideast Communications Assistant

    1. Hi Beverly! Sour cream could be substituted for Greek yogurt in this recipe. Please let us know if you have any more questions!
      -Tristen, ADA Mideast Communications Specialist

    1. Hi Casie! A serving would be one whole stuffed pepper. We hope you enjoy this recipe!
      -Tristen, ADA Mideast Communications Manager

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