This is a flavourful Vegan Mexican inspired dish, full of protein and fibre. Gone of the days of uninspiring Vegan dishes of old. Try this Stuffed Mexican Quinoa Peppers recipe and you won’t be disappointed and nor will your Vegan guests!
Stuffed Mexican Quinoa Peppers Recipe
Prep Time: 10 mins
Cooking Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Ingredients for Stuffed Mexican Quinoa Peppers Recipe
For the peppers:
160g quinoa (thoroughly rinsed with cold water and drained)
500ml vegetable stock
4 large red, yellow, or orange peppers (halved, seeds removed)
120g salsa (plus more for serving)
2 tsp cumin powder
1 1/2 tsp chilli powder
1 1/2 tsp garlic powder
1 425g can black beans (drained)
160g sweetcorn (drained)
Add the quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy.
Preheat the oven to 190 C and lightly grease a large baking dish or tray.
Brush the halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
Add the cooked quinoa to a large mixing bowl and then add the remaining ingredients. Mix thoroughly to combine the ingredients well and then taste and adjust seasonings to your taste, adding salt, pepper, or more spices as required.
Generously stuff halved peppers with the quinoa mixture until all peppers are full, then cover the dish with foil. These can be made up in advance and placed in the refrigerator until ready to cook.
Bake for 30 minutes covered. Then remove the foil and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
Serve with chopped red onion, sliced avocado, freshly chopped coriander or just as they are. A great addition is my Creamy Coriander Lime Dressing instead of sour cream and if you are vegan!
Best when served fresh, though leftovers can keep covered in the refrigerator for 2-3 days. Reheat in a 180 C oven until warmed through – about 20 minutes.