This Vegetarian Mexican Stuffed Pepper recipe is filled with savory taco spice mix seasoned quinoa, black beans, and tomatoes. Top these gluten-free and healthy Vegetarian Stuffed Peppers with cheese (or not and leave vegan!) and all of your favorite taco toppings like guacamole and salsa. These reheat well and make a great freezer meal!
Vegetarian Mexican Stuffed Peppers
I'm so excited to be sharing with y'all this recipe for Vegetarian Mexican Stuffed Peppers. This plant-based, vegan, and vegetarian recipe is one of my favorites and another way to enjoy Mexican food at home in a healthy and vegetarian package. This healthy dinner idea is so tasty you'll wonder why you haven't been making them for years. Stuffed Peppers are such a fun, pretty and tasty recipe to enjoy. They may look fancy but are really very simple to prepare.
Making Mexican food at home can be a great way to enjoy those flavors you love without as much fat and calories. These stuffed peppers are delightfully filled with savory quinoa, canned black beans, canned fire-roasted tomatoes, garlic, and a healthy dose of my favorite Taco Seasoning which features cumin, oregano and cayenne pepper.
This Vegetarian Stuffed Peppers recipe is vegetarian as written but to make it vegan just leave off the cheese or substitute dairy-free cheese.
If you are looking for some easy recipes to cook more at home... this recipe is the perfect place to start.
Why You'll Love my Vegetarian Mexican Stuffed Pepper recipe...
This Vegetarian Mexican Stuffed Pepper has all the flavors of tacos but in a healthy package. These flavors really POP and are such a fun spin on taco night.
The filling for these pretty vegetarian stuffed peppers is a food powerhouse... quinoa, black beans, tomato, and onion. They come together to make a perfect vegetarian sub for traditional taco meat. You then stuff your taco filling into the bell pepper shell.
This yummy vegetarian meal is made even more fun with your favorite taco toppings like guacamole, cilantro, plain greek yogurt, pico de gallo, or even just salsa.
This fun twist on tacos not only looks pretty AH-mazing... it tastes even better.
Here's what you'll need to make this Vegetarian Mexican Stuffed Peppers recipe. These ingredients are all super healthy and make a filling, healthy and satisfying vegetarian meal!
- Bell Peppers: You can use any color of bell pepper to make these stuffed peppers. Look for mid-sized ones that have a uniform shape.
- Black Beans: Canned black beans are perfect for this recipe. I prefer low sodium ones and also rinse and drain them to reduce the sodium count.
- Onion: A half of a small onion gives this recipe just the right amount of flavor.
- Quinoa: Quinoa is the perfect base for this vegetarian taco filling.
- Canned Tomato: I love the flavor and pop canned Fire-Roasted Tomatoes add to this filling.
- Homemade Taco/Mexican Seasoning Mix: Use your favorite taco seasoning blend or whip together my Taco Spice Mix before making these peppers.
- Mexican Cheese: You can top these stuffed pepper with cheddar or Monterey jack cheese before baking them or leave it off if you are vegan, dairy-free, or watching calories.
- Toppings: Add your favorite fun toppings to these stuffed peppers like lime, lime juice, avocado, guacamole, pico de gallo, cilantro, green onions, or plain Greek yogurt or sour cream.
How to Make Mexican Stuffed Peppers:
- Make the vegetarian stuffed pepper filling by sautéing the onion, black beans, quinoa, and tomato together in a non-stick skillet over medium heat.
- While that's cooking prepare and cut the bell peppers in half and scoop out the seeds.
- Stuff the taco filling in the halved bell peppers. Put in a baking dish.
- Top with cheese and bake until tender.
- To serve add your favorite Mexican toppings on top.
- Serve and enjoy.
Vegetarian Stuffed Peppers Trick:
There is one trick to getting those pretty peppers for the Vegetarian Stuffed Peppers. Slice the peppers in half starting at the stem down through the base of the pepper. Then carefully scoop out the seeds and any white part. Remember the middle doesn't have to look pretty because you are stuffing it.
Variations & FAQ
- Make it Vegan: You can easily make this into Vegan Stuffed Peppers by leaving off the cheese.
- Use a Different Bean: You can sub any different type of canned bean for the black beans. Kidney beans or lentils would also be yummy!
- Make it Low Carb: Use cauliflower rice instead of quinoa.
- Use Rice: If you don't have quinoa on hand, rice will also work.
- Add More Veggies: You can add more veggies to this like mushrooms or corn!
- Make it CHEESY: If you love cheese add more to the mixture and bake it inside in addition to adding more on top.
How do I store Vegetarian Mexican Stuffed Peppers?
Store any leftovers in an airtight container in the fridge for 3-5 days.
How do I reheat this recipe?
These babies also reheat well for an easy lunch the next day. I like serving mine with a Mexican-inspired bagged salad for a crazy easy meal. They should heat in the microwave for 1-2 minutes. Or in the oven for 20-30 minutes under 350 degrees.
Can I freeze these Vegetarian Stuffed Peppers?
Yes! These freeze well! Just prepare the stuffed peppers as written. To freeze them wrap them individually in saran wrap. When you want to eat them just thaw them and reheat following the same instructions above. They will keep in the freezer for up to three months.
What to Serve with Vegetarian Mexican Stuffed Peppers:
- Mixed Greens with Chipotle Lime Ranch or Cilantro Lime Vinaigrette
- Pineapple Salsa
- Homemade Guacamole
- Easy Salsa
- Pineapple, Cucumber & Avocado Salad
- Cilantro Lime Rice
More Healthy Vegetarian Mexican Recipes:
- Taco Stuffed Sweet Potatoes
- Taco Stuffed Portobello Mushrooms
- Sweet Potato and Black Bean Tacos
- Crock Pot Lentil and Quinoa Tacos <---the BEST vegetarian taco filling
- Homemade Taco Seasoning
Vegetarian Mexican Stuffed Pepper recipe
- 2 bell peppers
- 1 teaspoon olive oil
- ½ small onion, chopped
- 1 teaspoon minced garlic
- 1 15 ounce can black beans , rinsed and drained
- 1 14.5 ounce can fire roasted tomatoes, drained
- 1 cup cooked quinoa
- 1 teaspoon mexican or taco spice blend
- 1 tablespoon shredded mexican cheese , leave off if vegan!
- salt and pepper
- optional toppings: guacamole, diced tomato, Pico de Gallo, cilantro, green onions or plain Greek yogurt/sour cream.
- cooking spray
- Preheat the oven to 350 degrees.
- Cut the bell peppers in half and scoop out the seeds and white part. Spray a deep baking dish with cooking spray.
- In a non-stick pan over medium heat sauté the onion in the olive oil until it starts to turn tender. Season with salt and pepper. Add the garlic and stir for 30 seconds until fragrant.
- Add the black beans and tomatoes to the pan. Season with salt and pepper plus the mexican/ taco seasoning. Sauté for 2-3 minutes.
- Add the cooked quinoa to the mixture and sauté until it is warm. Salt and pepper again if necessary.
- Stuff the black bean and quinoa mixture into the bell pepper cups. Top with the mexican cheese.
- Cover the peppers with foil and bake for 35 minutes. Remove the foil and finish baking for 10 more minutes.
- Serve with any of your favorite taco toppings!
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