Mouth watering, super flavourful, Mexican stuffed peppers with quinoa, corn and black beans, and topped with delicious walnut cheese sauce.
Okay, I’m ridiculously excited to share this one with you guys. I make stuffed peppers often, typically an Italian style stuffed pepper. This time, I’ve got Mexican stuffed peppers for you that are absolute perfection!
Yes, I know that’s a bold statement. But I mean it, wholeheartedly. 🙂 Try it, trust me, you won’t regret it. And don’t skimp out, make the walnut cheese sauce too, because O-M-G it’s incredible.
What goes in to a Mexican stuffed pepper?
In this case I’m using 8 ingredients to stuff my peppers.
- quinoa, but you may use rice if preferred
- thawed frozen corn, for convenience
- canned black beans, also convenience 😉
- chunky SALSA!
- smoked paprika
- chili powder
- cumin
- salt + pepper
The combination of seasoning here is truly perfect to enhance the Mexican flavours. As you may have noticed, I’m not using any oil, or refined ingredients, making these stuffed peppers a wholesome choice. Plus, they’re gluten free and vegan, suitable for all types of eaters.
Don’t let the fact that these are vegan fool you into believing they are anything but satisfying. These stuffed peppers are omnivore and husband approved. They’re filling, delicious, and well rounded, providing tons of protein and nutrients.
How do you make Mexican stuffed peppers?
Start off by cooking your quinoa or rice.
While that’s cooking, cut your peppers in half lengthwise and remove the seeds.
To your cooked quinoa, add the black beans, corn, and salsa and all the seasoning and mix well.
Then sprinkle salt and pepper on the insides of your pepper halves and generously stuff them with the filling. Cover your dish in foil and bake in your preheated oven for 40 minutes, then remove the foil and bake an additional 10 minutes.
While the peppers are baking, prepare your walnut cheese sauce if using. I highly, highly recommend you use this sauce! It’s SO simple to make, only requires a few basic ingredients and is ready in about 5 minutes. It adds such a delicious richness and another boost of protein from the walnuts.
If you’re avoiding nuts, you may try this nut free Easy Vegan Cheese Sauce instead.
Or you may top with Guacamole. Of course, don’t forget the fresh cilantro! (Unless you belong to the cilantro tastes like soap club.)
Hope you enjoy these incredible stuffed peppers! I truly have no doubt that you will. 🙂 As always, please drop a comment below to let me know what you think.
For more stuffed pepper recipes, check out some of these.
- Italian Stuffed Peppers with Tomato Sauce
- Instant Pot Unstuffed Peppers [V+GF] (not stuffed, but still incredible)
- Vegan Stuffed Peppers with Rice
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
- 9"x13" Baking Dish (or similar)
Ingredients
- 4 large bell peppers in any colour cut in half lengthwise and seeds removed
- 1 cup quinoa rinsed & drained
- 2 cups low sodium vegetable broth
- 15 oz can black beans
- 1 cup frozen corn thawed
- 1/2 cup medium chunky salsa or your favourite salsa
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- salt + pepper to taste
- Walnut Cheese Sauce for garnish
Optional Toppings
- chopped cilantro
- salsa
- sliced avocado
- guacamole
Instructions
- Add the quinoa and broth to a medium sauce pot and bring to a boil. Then reduce heat and simmer until water is absorbed, approx 15 minutes. Stir often towards the end of cooking time to prevent sticking. Remove from heat and add the black beans, corn, salsa and all the seasoning. Taste and adjust seasoning as desired.
- Meanwhile, preheat your oven to 400 degrees F and line a 9"x13" baking dish with parchment paper. Arrange the halved peppers, cut side up in the dish and sprinkle them with salt and pepper.
- Divide the mixture among your eight pepper halves, then cover the dish with foil and bake in your preheated oven for 40 minutes. Then remove the foil and bake an additional 10 minutes.
- While the peppers are baking, prepare the walnut cheese sauce, by following these directions. Then serve your peppers drizzled with the cheese sauce, and a sprinkle of cilantro, if desired.
I made these and enjoyed them – my kids enjoyed the “stuffing” in its own as they don’t like “stuffed” food 🙄 So healthy and delicious 😋
Thank you Marion, glad you enjoyed! At least they liked the stuffing. 🙂
Saw this recipe and made it immediately!! Subbed Mexican corn since I didn’t have regular corn. This was so easy and love that you are able to adjust flavors/spices to your taste. I didn’t have nooch so I topped with crumbled tofu and hot sauce but def want to make again with your sauce. You really can’t go wrong with this easy, tasty recipe!! Thank you!!
Thanks so much for taking the time to leave your feedback and sharing your substitutions Dee. So glad you enjoyed this recipe!