These Vegetarian Stuffed Peppers are hearty, filling, healthy, and delicious! Made with seasoned quinoa, black beans and a bright avocado cream, these Easy Quinoa Stuffed Peppers have been given a Tex-Mex spin that is irresistible!
I grew up eating traditional stuffed peppers made with ground beef and rice.
And while I loved the classic version, I prefer these Vegetarian Stuffed Peppers made with tex-mex spices.
Quinoa Stuffed Peppers
These Vegetarian Stuffed Peppers are not your average stuffed pepper. Green peppers are stuffed with a mixture of quinoa, black beans, fire roasted tomatoes, and taco seasoning then finished with a bright Avocado Lime Cream.
They are just as hearty as the classic recipe made with ground beef, but they pack a punch when it comes to flavor and deliver a high dose of plant protein thanks to the quinoa and black beans.
Even the meat eaters will love this easy vegan meal! In fact, I served Quinoa Stuffed Peppers to my dad who is known to oppose meatless meals. You want to know what his response was?
The peppers did not have meat in them? They were so hearty and filling.
How to make Vegetarian Stuffed Peppers
Step One: Prepare Filling
- In a large saucepan, bring stock, quinoa, tomatoes and taco seasoning to a boil.
- Reduce heat to simmer and simmer covered for 15 to 20 minutes.
- Add in black beans and mix well.
Step Two: Stuff Peppers
- Slice peppers in half and remove ribs and seeds.
- Place hollowed out peppers into casserole pan.
- Stuff peppers generously with filling (about 1/2 cup per pepper).
- Top with cheese if not vegan.
- Pour additional stock around stuffed peppers and cover with foil.
Step Three: Bake Stuffed Peppers
- Bake for 30 minutes or until peppers are soft and tender and filling is warmed through.
Step Four: Make Avocado Cream
- Blend the avocado, lime juice, zest of lime cilantro, and water together until smooth.
- Serve with Quinoa Stuffed Peppers
Tips on Meatless Quinoa Stuffed Peppers
- Feel free to use Instant Pot Quinoa to speed up the process of making these Quinoa Stuffed Peppers. Just mix cooked quinoa with taco seasoning, tomatoes, and beans before stuffing into peppers.
- I chose black beans to add these Mexican Stuffed Peppers, but pinto, red beans, or chili beans all work. You can choose to omit the beans as well.
- If you are not vegan, top these Quinoa Stuffed Peppers with cheese. If you are avoiding dairy, the avocado cream is a great creamy element to this dish. (I like both the cheese and the Avocado cream on mine.)
- If you don’t have the ingredients to make the avocado cream, you can top these peppers with salsa as well or fresh chopped tomatoes and onions.
More Quinoa Recipes
- Mexican Quinoa Salad
- Greek Quinoa Salad
- Veggie Packed Quinoa Burgers
- Quinoa Spinach Salad
- Banana Nut Quinoa Porridge
Vegetarian Quinoa Stuffed Peppers
Quinoa Stuffed Peppers
- 1 ripe avocado pitted and skin removed
- 1 large lime juice and zest
- 1/4 cup water or more vegetable broth
- 1/2 bunch fresh cilantro stems removed
- 1 teaspoon salt
- Preheat oven to 375 degrees.
- In a large saucepan, bring 1 1/2 cups stock, quinoa, tomatoes and taco seasoning to a boil. Reduce heat to simmer and simmer covered for 15 to 20 minutes. Add in black beans and mix well.
- Place hollowed out peppers into casserole pan and stuff peppers generously with filling (about 1/2 cup per pepper).
- Pour remaining stock around peppers. Cover with foil.
- Bake for 30 minutes or until peppers are softened.
- In the meantime, make the Avocado cream by blending the avocado, lime juice, zest of lime cilantro, and water together until smooth.
- Serve peppers with Avocado sauce.
- If you are not vegan, these Vegetarian Stuffed Peppers are delicious topped with Colby Jack cheese before baking.