Vegetarian Stuffed Peppers – Mexican-Style

If you’re looking for a warm, comforting meal that’s bursting with flavor, you’ve come to the right place! These Vegetarian Stuffed Peppers – Mexican-Style are a family favorite at my house. They’re easy to whip up on busy weeknights and fancy enough for a gathering with friends. The combination of quinoa, black beans, and spices creates a delightful filling that makes each bite satisfying and delicious.

Not only are these stuffed peppers packed with wholesome ingredients, but they also bring a splash of color to your dinner table. I love how versatile they are—you can easily customize the filling to suit your taste or dietary needs! Whether you’re cooking for yourself or feeding a crowd, these peppers are sure to impress.

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple steps, you can have these delicious stuffed peppers on the table in no time.
• Family-Friendly: Kids love the gooey cheese and bright flavors, making mealtime fun for everyone.
• Make-Ahead: These peppers can be prepared in advance and stored in the fridge until you’re ready to bake them.
• Healthy and Wholesome: Packed with nutrients from quinoa and black beans, this dish is both filling and nourishing.
• Customizable: Feel free to mix in your favorite veggies or spices for a personal twist!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for our Vegetarian Stuffed Peppers – Mexican-Style. You might already have many of these items in your pantry!

For the Filling

• 4 bell peppers (seeded and halved lengthwise)
• 1/2 cup uncooked quinoa rice blend (see note)
• 1 tablespoon olive oil
• 1/2 medium yellow onion (chopped)
• 1/4 teaspoon chilli powder (see note)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 14 oz can black beans
• 1 1/2 cups crushed or strained tomatoes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons cilantro (chopped, plus more for garnish)
• 2 cups grated Monterey Jack cheese (1 cup for filling and 1 cup for topping)

Variations

This recipe is wonderfully flexible! Here are some tasty ideas to switch things up:

• Add More Veggies: Toss in some chopped zucchini or corn for extra crunch and nutrition.
• Spice it Up: If you like heat, add diced jalapeños or a dash of cayenne pepper to the filling.
• Go Vegan: Leave out the cheese entirely or substitute with your favorite dairy-free cheese.
• Switch Grains: Try using brown rice or farro instead of the quinoa rice blend for a different texture.

How to Make Vegetarian Stuffed Peppers – Mexican-Style

Step 1: Preheat the Oven

Start by preheating your oven to 400 F. This ensures that your stuffed peppers will bake evenly and come out perfectly tender.

Step 2: Prepare the Peppers

Cut the bell peppers in half from top to bottom and remove the stems and seeds. Place them cut side up in a greased baking dish. This step is important because it creates little bowls ready to hold all that delicious filling!

Step 3: Cook the Quinoa Rice Blend

Follow package directions to cook your quinoa rice blend. This will add heartiness to your stuffing while keeping everything gluten-free!

Step 4: Sauté the Onion

In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until softened and beginning to brown—about 5 minutes. Sautéing brings out their natural sweetness, which makes the filling even more flavorful.

Step 5: Add Spices

Stir in chilli powder, garlic powder, onion powder, oregano, paprika, and cumin. Cook for an additional minute until fragrant. This step layers on those essential Mexican flavors that make this dish so special.

Step 6: Combine Ingredients

Add black beans, crushed tomatoes, salt, and pepper to the skillet. Stir well and let it cook for about 5 minutes. Taste it! Adjust seasonings if needed; this is where you get to personalize it.

Step 7: Mix in Quinoa

Remove the pan from heat and stir in your cooked quinoa rice blend. Mixing it all together allows each ingredient’s flavor to meld beautifully.

Step 8: Add Cheese & Cilantro

Fold in one cup of cheese along with two tablespoons of chopped cilantro into the mixture; they create a creamy consistency that binds everything together nicely.

Step 9: Fill Peppers

Divide this savory filling between each pepper half generously. Each pepper should be brimming with goodness!

Step 10: Top with Cheese

Sprinkle the remaining cup of cheese on top of each filled pepper. Cover your baking dish with foil—this helps steam them as they bake.

Step 11: Bake Until Tender

Place them in your preheated oven for about 30-40 minutes until tender. Remove foil during the last ten minutes so that cheese can melt beautifully into golden perfection.

Step 12: Garnish & Serve

Once out of the oven, sprinkle fresh chopped cilantro on top before serving—this adds a lovely pop of color and freshness!

Enjoy these delicious Vegetarian Stuffed Peppers – Mexican-Style any night of the week! They’re sure to become a cherished recipe in your home just like they are in mine!

Pro Tips for Making Vegetarian Stuffed Peppers – Mexican-Style

These stuffed peppers are not only delicious but also versatile, so let’s ensure you get the best results with these handy tips!

• Choose colorful peppers: Vibrant bell peppers not only add a visual appeal to your dish but also bring different flavors. Red, yellow, and orange peppers are sweeter than green ones, making your meal even tastier!
• Cook quinoa thoroughly: Ensure your quinoa rice blend is fully cooked before mixing it with the filling. This helps achieve the right texture and ensures it blends well with the other ingredients.
• Adjust the spice level: Feel free to modify the amount of chili powder or cumin according to your heat preference. A little extra spice can really enhance the flavor profile of your stuffed peppers!
• Let it rest before serving: Allowing the stuffed peppers to sit for a few minutes after baking lets the flavors meld together beautifully, providing a more cohesive taste experience.
• Make ahead for easy meals: You can prepare these vegetarian stuffed peppers in advance and store them in the fridge until you’re ready to bake. This makes them a perfect option for meal prep or busy weeknights!

How to Serve Vegetarian Stuffed Peppers – Mexican-Style

When it comes to serving these delightful stuffed peppers, presentation can make all the difference. Here are some ideas to elevate your dining experience!

Garnishes

• Fresh cilantro: Sprinkling additional chopped cilantro on top just before serving adds a burst of freshness that complements the flavors beautifully.
• Sour cream or yogurt: A dollop of plant-based sour cream or yogurt on top provides a creamy contrast that balances out the spices in the dish.

Side Dishes

• Mexican Rice: Fluffy Mexican rice seasoned with lime and herbs makes a fantastic side that pairs well with stuffed peppers, adding an extra layer of flavor.
• Guacamole: Creamy guacamole enhances your meal with rich avocado goodness and works as a delicious dip alongside your stuffed peppers.
• Corn Salad: A refreshing corn salad mixed with cherry tomatoes, red onion, and lime juice offers a sweet crunch that complements the hearty filling.
• Refried Beans: Creamy refried beans serve as an excellent side dish, providing extra protein and fiber while tying in perfectly with the Mexican theme.

Enjoy creating this vibrant and satisfying dish! Each bite of these Vegetarian Stuffed Peppers – Mexican-Style is sure to delight your taste buds and impress everyone at your table.

Make Ahead and Storage

These Vegetarian Stuffed Peppers – Mexican-Style are perfect for meal prep! You can prepare them in advance and store them, making weeknight dinners a breeze.

Storing Leftovers

• Allow the stuffed peppers to cool completely before storing.
• Place them in an airtight container in the fridge for up to 4 days.
• For best results, keep the cheese topping separate until ready to reheat.

Freezing

• Cool the stuffed peppers completely before freezing.
• Wrap each pepper tightly in plastic wrap or aluminum foil.
• Place wrapped peppers in a freezer-safe bag or container.
• They can be frozen for up to 3 months. When ready to use, thaw overnight in the refrigerator.

Reheating

• Preheat your oven to 350 F (175 C).
• Remove any plastic wrap or foil if previously wrapped.
• Place the stuffed peppers in a baking dish and cover with foil to prevent drying out.
• Heat for 20-25 minutes, or until warmed through. For a bubbly cheese topping, uncover for the last 5 minutes of reheating.

FAQs

Here are some commonly asked questions about Vegetarian Stuffed Peppers – Mexican-Style!

Can I make Vegetarian Stuffed Peppers – Mexican-Style without cheese?

Yes! Simply omit the cheese from both the filling and topping for a delicious vegan option. You can also replace it with a dairy-free cheese alternative if desired.

What grains can I use in Vegetarian Stuffed Peppers – Mexican-Style?

You can use any cooked grain like brown rice, quinoa, or even farro. A quinoa rice blend works beautifully as it adds texture and nutrition.

How long does it take to cook Vegetarian Stuffed Peppers – Mexican-Style?

The total cooking time is about 60 minutes, which includes both preparation and baking time.

Can I add other vegetables to my stuffed peppers?

Absolutely! Feel free to include other veggies such as corn, zucchini, or spinach into your filling for added flavor and nutrients.

Final Thoughts

I hope you enjoy making these flavorful Vegetarian Stuffed Peppers – Mexican-Style as much as I do! They’re not only delicious but also packed with wholesome ingredients that provide nourishment for your body and soul. Whether it’s a cozy family dinner or a meal prep session for busy weekdays, this recipe has you covered. Happy cooking!