Last Updated on April 12, 2025
Vegan Mexican Style Stuffed Peppers that are full of plant based protein, fiber, and are also gluten-free!
This stuffed pepper recipe is filled with quinoa and black beans making it a hearty and healthy satisfying meal that both non vegans and vegans will love!
Why quinoa and black beans?
Quinoa is an excellent source of protein as well as several B vitamins.
It’s also a good source of fiber, which will keep you full for hours.
Pair quinoa with black beans and you have even more healthy benefits.
Black beans are also high in protein, fiber, and B vitamins.
These powerful beans mixed with the quinoa, and a colorful variety of veggies makes these peppers a satisfying meal for anyone!
Ingredients needed for the Vegan Mexican Style Stuffed Peppers
- Sweet Bell Peppers – I like to use a variety of color bell peppers, they are sweeter and more colorful. You can substitute with green peppers if you prefer.
- Oil – I use either the avocado or olive oil in this recipe. Use your favorite oil.
- Quinoa – I used a white quinoa, but any quinoa variety will work. Choose between the white, red, black, or the rainbow quinoa (which is actually a blend of all three).
- Diced Tomatoes – I like to use a canned diced tomato in the recipe. This can be substituted with fresh diced tomatoes.
- Corn – Use fresh, canned, or frozen corn.
- Beans – I used black beans for this recipe. This can be substituted with a pinto bean.
- Onion – A fresh onion or onion powder can be used in this recipe.
- Minced Garlic – Or substitute with a freshly diced garlic or garlic powder.
- Seasonings – Smoked paprika, salt, and pepper.
How to make the Vegan Mexican Style Stuffed Peppers
Making the filling
Clean and dice a multi color mix of sweet peppers of your choice. I like to use a mix of orange, yellow, and red peppers.
If using fresh onion, clean and dice.
In a medium sized sauce pan, on medium high heat, add olive oil, the diced peppers, and onions, saute for about 5 minutes.
Drain and rinse the black beans, then add to the sauce pan.
Next add the quinoa, water, canned tomatoes, onion powder (if not using fresh onion), garlic, corn, smoked paprika, salt and pepper.
Place the sauce pan on medium high heat and bring to boil.
Once everything is to a boil, turn down the heat to medium low and cover.
Let simmer for about 30 to 40 minutes.
Remove from heat and set aside.
Preparing the stuffed peppers
Preheat the oven to 375° F.
Clean the large bell peppers and cut off the top of the pepper (the stem).
Continue by cleaning out the inside of each pepper.
Place all of the peppers into a glass baking dish, what ever size you need to fit the peppers and to keep them standing up.
Scoop the cooked filling into the hollowed out peppers until they are full.
Once all the peppers are filled, drizzle a little oil over each pepper and lightly sprinkle salt and pepper over everything.
Place into the oven and bake for about 45 minutes.
To check to see if the peppers are done, you should be able to insert a fork on the side of the pepper without much pressure.
Once the peppers are done, remove from the oven.
Optional : While the peppers are still hot, sprinkle a vegan shredded cheese onto each pepper.
Let the peppers set for about 5 to 10 minutes before serving, this will give the vegan cheese time to slightly melt into the filling.
Serve the peppers hot and top with a dollop of vegan sour cream or aioli.
Vegan Mexican Style Stuffed Peppers
Ingredients
- 4 Large Bell Peppers Colors of your choice.
Filling
- 1 Cup Quinoa
- 1 28 oz. Can Diced Tomatoes
- 1 Cup Mixed Sweet Bell Peppers Chopped
- 1 Tbsp Onion Powder Or 1 small chopped onion.
- 1 Tbsp Minced Garlic
- 1/2 tsp Smoked Paprika
- 1 15oz. Can Black Bean
- 1 Cup Corn Fresh, canned, or frozen.
- 1 Cup Water
- 1 to 2 Tbsp Oil Plus extra to drizzle onto the peppers before placing into the oven to bake. I like to use either avocado or olive oil.
- Salt and Pepper To taste.
Instructions
Making the filling
- Clean and dice a multi color mix of sweet peppers of your choice. I like to use a mix of orange, yellow, and red peppers.
- If using fresh onion, clean and dice.
- In a medium sized sauce pan, on medium high heat, add olive oil, the diced peppers, and onions, saute for about 5 minutes.
- Drain and rinse the black beans, then add to the sauce pan.
- Next add the quinoa, water, canned tomatoes, onion powder (if not using fresh onion), garlic, corn, smoked paprika, salt and pepper.
- Place the sauce pan on medium high heat and bring to boil.
- Once everything is to a boil, turn down the heat to medium low and cover.
- Let simmer for about 30 to 40 minutes.
- Remove from heat and set aside.
Preparing the stuffed peppers
- Preheat the oven to 375° F.
- Clean the large bell peppers and cut off the top of the pepper (the stem).
- Continue by cleaning out the inside of each pepper.
- Place all of the peppers into a glass baking dish, what ever size you need to fit the peppers and to keep them standing up.
- Scoop the cooked filling into the hollowed out peppers until they are full.
- Once all the peppers are filled, drizzle a little oil over each pepper and lightly sprinkle salt and pepper over everything.
- Place into the oven and bake for about 45 minutes.
- To check to see if the peppers are done, you should be able to insert a fork on the side of the pepper without much pressure.
- Once the peppers are done, remove from the oven.
- Optional : While the peppers are still hot, sprinkle a vegan shredded cheese onto each pepper.
- Let the peppers set for about 5 to 10 minutes before serving, this will give the vegan cheese time to slightly melt into the filling.
- Serve the peppers hot and top with a dollop of vegan sour cream or aioli.
