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Here's a delicious recipe for Mexican stuffed peppers with quinoa and black beans. This recipe is vegan (and gluten-free), but some melted some cheese on top or a dollop of sour cream would be tasty too if you eat dairy.
We also love these peppers topped with avocado, tomatoes, and cilantro. If you like Mexican food, you'll love this hearty main dish. And, if you're new to quinoa, here's a great way to try it!
Cut the bell peppers in half, remove the stems, and seeds, and place in a baking dish.
Heat the filling ingredients on the stovetop before filling the peppers.
Generously stuff the peppers, and bake according to the recipe below.
Serve these Mexican stuffed peppers with your choice of toppings - fresh tomatoes, diced avocado, and fresh cilantro are delicious. You might want to make this fresh salsa.
And, if you aren't vegan, add a little cheese and sour cream, otherwise try some vegan cheese or sour cream. Enjoy!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 stuffed pepper halves
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Try these recipes too:
Fiesta Quinoa Salad Recipe (vegan and gluten-free)
Delicious Fresh Salsa With Avocado (Easy Recipe)
Lentil Cakes (With Homemade Garlic Sauce)
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