Vegetarian Stuffed Peppers – Mexican-Style

If you’re looking for a comforting and delicious dish that brings a taste of Mexico right to your home, you’ve come to the right place! These Vegetarian Stuffed Peppers – Mexican-Style are a family favorite in my kitchen. They’re not only colorful and inviting but also packed with nutrients from wholesome ingredients like quinoa, black beans, and fresh veggies. Whether it’s a busy weeknight or a cozy family gathering, these stuffed peppers are sure to impress everyone at the table.

I love how versatile this recipe is—it’s perfect for meatless Mondays or any day you want to enjoy something hearty without the fuss. Plus, you can easily customize them based on what you have in your pantry. Let’s dive into why you’re going to adore this recipe!

Why You’ll Love This Recipe

• Easy Preparation: With simple steps and minimal prep time, you’ll have these peppers ready to bake in no time.
• Family-Friendly Appeal: Kids and adults alike will enjoy the cheesy, flavorful filling, making it a hit for all ages.
• Healthy Ingredients: Packed with quinoa and black beans, these peppers provide plenty of protein and fiber.
• Make-Ahead Option: Prepare them ahead of time and pop them in the oven when you’re ready!
• Delicious Flavor: The blend of spices creates a mouthwatering dish that fills your home with amazing aromas.

Ingredients You’ll Need

Gathering the ingredients for your Vegetarian Stuffed Peppers – Mexican-Style is a breeze! These are simple, wholesome ingredients that you may already have at home. Let’s check what you need:

For the Stuffed Peppers

• 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! Feel free to play around with flavors and ingredients to make it your own. Here are some fun variations:

• Add More Veggies: Toss in some corn or diced zucchini for extra texture and flavor.
• Swap the Cheese: Try vegan cheese or nutritional yeast if you’re going dairy-free.
• Spice it Up: Add jalapeños or hot sauce if you like a little heat!
• Use Different Grains: Substitute quinoa with brown rice or farro for a different twist.

How to Make Vegetarian Stuffed Peppers – Mexican-Style

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F. This ensures that your peppers cook evenly and the cheese melts perfectly.

Step 2: Prepare the Peppers

Cut the bell peppers in half from top to bottom and remove the seeds. Place them cut side up in a greased baking dish. This step makes room for all that delicious filling!

Step 3: Cook the Quinoa Rice Blend

Prepare the quinoa rice blend according to package directions. Cooking it beforehand allows it to absorb all those lovely flavors once mixed with other ingredients.

Step 4: Sauté the Onions

In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until they are softened and starting to brown, about 5 minutes. Sautéing brings out their natural sweetness, which enhances the overall flavor.

Step 5: Add Spices

Stir in chilli powder, garlic powder, onion powder, oregano, paprika, and cumin. Cooking these spices briefly helps release their essential oils, creating an aromatic base for your stuffing.

Step 6: Combine Ingredients

Add black beans, crushed tomatoes, salt, and pepper into the skillet. Stir everything together and let it simmer for about 5 minutes; this melds all those wonderful flavors together beautifully.

Step 7: Mix in Quinoa

Stir in the cooked quinoa rice blend until everything is well combined. This adds heartiness to your filling!

Step 8: Incorporate Cheese & Cilantro

Fold in one cup of grated cheese along with two tablespoons of chopped cilantro. The cheese adds creaminess while cilantro brings freshness—such an irresistible combo!

Step 9: Fill Each Pepper

Divide the filling evenly among each pepper half. They should look generously filled—like little edible treasures waiting to be baked!

Step 10: Top with Cheese & Cover

Sprinkle the remaining cheese over each stuffed pepper then cover them with foil before baking. This helps trap moisture so they cook thoroughly without drying out.

Step 11: Bake Until Tender

Bake in your preheated oven for 30-40 minutes until the peppers are tender. Remove the foil during the last few minutes so that cheese becomes golden brown and bubbly—just divine!

Step 12: Serve & Enjoy!

Sprinkle more chopped cilantro on top as a fresh garnish before serving. Enjoy these delightful Vegetarian Stuffed Peppers – Mexican-Style warm from the oven!

Pro Tips for Making Vegetarian Stuffed Peppers – Mexican-Style

Creating delicious vegetarian stuffed peppers is easier than you might think! Here are some pro tips to ensure your dish turns out perfectly every time.

• Use fresh ingredients: Fresh vegetables and herbs truly enhance the flavor of your stuffed peppers, making them more vibrant and delicious.

• Adjust the spice level: If you prefer a milder dish, reduce the amount of chili powder. Conversely, add more if you’re looking for a spicy kick!

• Experiment with fillings: Feel free to mix and match grains or beans based on what you have on hand. Brown rice, farro, or lentils can all be great alternatives!

• Make it ahead: Prepare the filling in advance and stuff the peppers just before baking. This makes for an easy weeknight meal!

• Don’t skip the cheese (or vegan alternative): For those who enjoy cheese, it adds a delightful creaminess that pairs beautifully with the flavors. If you’re going vegan, try a plant-based cheese or nutritional yeast for a cheesy flavor boost.

How to Serve Vegetarian Stuffed Peppers – Mexican-Style

Serving your Vegetarian Stuffed Peppers can be an enjoyable experience that brings everyone together at the table. Here are some ideas to present this delicious dish beautifully!

Garnishes

• Chopped avocado: Creamy avocado slices add richness and balance out the spices in the peppers.
• Lime wedges: A squeeze of fresh lime juice brightens up the flavors and adds a refreshing zing.
• Sour cream or dairy-free yogurt: A dollop of sour cream (or a vegan alternative) provides a cooling contrast to the heat of the peppers.

Side Dishes

• Mexican-style corn salad: This salad features sweet corn mixed with diced bell peppers, red onion, cilantro, and lime dressing—perfect for complementing your stuffed peppers.

• Black bean soup: A warm bowl of black bean soup is not only hearty but also enhances the Mexican theme while adding extra fiber and protein to your meal.

• Cilantro-lime rice: Fluffy rice tossed with cilantro and lime makes for a light side that pairs wonderfully with these flavorful stuffed peppers.

• Guacamole and tortilla chips: Creamy guacamole served with crunchy tortilla chips is always a hit! It’s perfect for sharing as an appetizer before diving into your main dish.

With these tips and serving suggestions, you’ll have everything you need to make your meal memorable. Enjoy every delicious bite!

Make Ahead and Storage

These Vegetarian Stuffed Peppers – Mexican-Style are not only delicious but also perfect for meal prep! You can prepare them in advance, making weeknight dinners a breeze or ensuring you have healthy options ready to go.

Storing Leftovers

• Store any leftover stuffed peppers in an airtight container.
• Keep them in the refrigerator for up to 3 days.
• Reheat in the microwave or oven when you’re ready to enjoy!

Freezing

• Allow the stuffed peppers to cool completely before freezing.
• Wrap each pepper tightly in plastic wrap and then place them in a freezer-safe bag or container.
• They will keep well for up to 2 months in the freezer.

Reheating

• To reheat frozen peppers, let them thaw overnight in the refrigerator.
• For best results, reheat them in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes.
• If microwaving, cover with a microwave-safe lid and heat until hot throughout.

FAQs

Here are some common questions about Vegetarian Stuffed Peppers – Mexican-Style that might help you out!

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

Absolutely! Simply omit the cheese from both the filling and topping. You can add extra vegetables or top with avocado for added creaminess.

How long do Vegetarian Stuffed Peppers – Mexican-Style last in the fridge?

They can be stored for up to 3 days in an airtight container. Just reheat before serving!

Can I use different grains for the stuffing?

Yes! Feel free to swap out quinoa for brown rice, farro, or even couscous. Each grain will give a unique texture and flavor to your stuffed peppers.

Final Thoughts

I hope you find joy in making these Vegetarian Stuffed Peppers – Mexican-Style! They’re a celebration of flavors packed into vibrant bell peppers that not only look stunning on your table but also nourish your body. Enjoy experimenting with different ingredients and flavors as you make this recipe your own. Happy cooking!