stuffed peppers with quinoa, vegan queso and cilantro garnish
Print Recipe
5 from 4 votes

Mexican Stuffed Peppers with Walnut Cheese Sauce

Mouth watering, super flavourful, Mexican stuffed peppers with quinoa, corn and black beans, and topped with delicious walnut cheese sauce.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: gluten free, nut free option, oil free, refined sugar free, vegan
Servings: 4 Servings
Calories: 353kcal
Author: Rosa

Equipment

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

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.

Notes

You may use salted water to cook the quinoa instead of broth, but it won't have as much flavour. If you don't care for quinoa, you may sub for rice instead, by following the same cooking instructions, or you may use a rice cooker.
To make this nut free, skip the walnut cheese sauce, and top with guacamole or salsa instead.
The nutritional information is for two stuffed pepper halves, and does not include additional toppings.
 

Nutrition

Calories: 353kcal | Carbohydrates: 66g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Sodium: 724mg | Potassium: 1065mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4328IU | Vitamin C: 158mg | Calcium: 81mg | Iron: 7mg