Quinoa Stuffed Peppers
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5 from 7 votes

Vegetarian Quinoa Stuffed Peppers

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 130kcal
Author: Kristen Chidsey


Quinoa Stuffed Peppers

Avocado Cream

  • 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. 


Calories: 130kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Sodium: 862mg | Potassium: 379mg | Fiber: 6g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 56.1mg | Calcium: 45mg | Iron: 1.5mg