Tex-Mex Quinoa Stuffed Peppers – Oil-Free, Plant-Based

This recipe for Tex-Mex Quinoa Stuffed Peppers makes a hearty plant-based dinner. Simple spices flavor the satisfying stuffing of beans, corn, and quinoa. This is a vegan crowd-pleaser the whole family will love!

How to Make Vegan Stuffed Peppers with Quinoa

This recipe for plant-based Tex-Mex stuffed peppers was inspired by Mexican ingredients. Quinoa is the gluten-free whole grain base. Then, Black Beans, corn, and some key Tex-Mex spices layer on flavor. To really bring home the flavor, serve them with a creamy oil-free Oaxacan Tomatillo Serrano Guacamole. This is must-have recipe for your healthy vegan eating!

Other Ways to Eat the Oil-Free, Vegan Tex-Mex Quinoa Stuffing

The oil-free vegan quinoa stuffing for this recipe can be enjoyed many ways. Sure, you can stuff it into peppers, as in this recipe. But, the hearty combination of quinoa, beans, and corn makes it great for other delicious, plant-based dishes. Try it:

• Southwest Wrap: Place inside a whole grain tortilla wrap with a few slices of avocado or 5 Minute Guacamole
• Fiesta Bowl: Serve over lettuce and top with 5 Minute Pico de Gallo
• Stuffed Tomatoes: Scoop out juicy heirloom tomatoes and stuff for some Southwest flavor
• Top Roasted Sweet Potatoes: Use as a hearty topping on roasted sweet potatoes
• Enchilada Filling: Roll inside tortillas and cover in enchilada sauce for Red Quinoa Enchiladas Rojas

For more Oil-Free Cooking Quinoa Tips and Recipes: 

• Quinoa Cooking: Rinsing, Oil-Free Toasting, and How to Know When It’s Done
• Quinoa Recipes: Oil-Free Whole Foods, Plant-Based Collection

Watch this Cooking Video to Learn More about Quinoa:

Chef Katie’s Oil-Free Plant-Based Cooking Tips: 

What is Quinoa: Quinoa is a whole grain that is native to the Andes Mountains in Peru. Naturally gluten-free, it is a healthy source of vegan protein and fiber. It comes in three colors: white, black, and red.

Use Salt-Free Chili Powder: Chili powder is a combination of ground spices, including ancho chili, cumin, garlic, onion, and other red chilies. Many brands contain a high amount of salt. Look for a salt-free chili powder for the most flavor and low sodium.

Garlic Powder vs Garlic Salt vs Garlic Granules: Garlic powder is dried garlic that has been pulverized into a fine powder. Garlic granules are ground into a texture similar to ground cumin and chili powder. Garlic salt has salt added — you want to avoid this to keep the sodium lower. I find garlic powder can become chalky and doesn’t work well in most recipes. For your cooking, I recommend using good-quality Garlic Granules.

Tex-Mex Quinoa Stuffed Peppers – Oil-Free, Plant-Based Recipe

• Medium 
• Servings: 6 
• Ready in: 70 minutes 
• Yield: 6 stuffed peppers

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Tex-Mex Quinoa Stuffed Peppers – Oil-Free, Plant-Based

This recipe for Tex-Mex Quinoa Stuffed Peppers makes a hearty plant-based dinner. Simple spices flavor the satisfying stuffing of beans, corn, and quinoa. This is a vegan crowd-pleaser the whole family will love!

Course Dinner, Entree, Main Course

Cuisine American, Healthy, Mexican, Plant-Based, Southwest, Tex-Mex, Vegan, Vegetarian

Keyword beans, cooking for a crowd, family, feed a crowd, heart-healthy, hearty, oil-free, peppers, plant-based, quinoa, spices, stuffed, vegan, vegetables, vegetarian, wfpb, whole food, whole foods diet, whole grain

Total Time 1 hour hour 10 minutes minutes

Servings 6 Peppers

Calories 210kcal

Ingredients

• 6 medium bell peppers any colors
• ¾ cup dried quinoa
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 2 tablespoons tomato paste
• 1 3/4 cup water
• 2 plum tomatoes seeded and diced
• 1 cup frozen corn thawed
• 1 can 14 oz black beans, drained and rinsed
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat your oven to 375 degrees F.
• To Roast the Peppers:
• Cut off the tops of the peppers. Use your hand to scoop out the seeds and the white parts of the gills. Place the peppers in a baking dish, along with their tops. Roast in the oven until tender, about 45 minutes. While the peppers roast, you can make the Tex-Mex Quinoa Stuffing.
• To Make the Oil-Free, Vegan Tex-Mex Quinoa Stuffing:
• In a small pot, combine the quinoa, chili powder, ground cumin, garlic powder, tomato paste, and water. Cover and bring to a boil. Reduce to a simmer. Simmer until the quinoa “pops” open and is done, 10-12 minutes. When the quinoa is done, stir in the diced tomatoes, corn, black beans, salt, and pepper. Taste and adjust seasoning, as needed. Set the Quinoa Stuffing aside until the peppers are done roasting.
• To Finish the Tex-Mex Quinoa Stuffed Peppers: Scoop the Tex-Mex Quinoa stuffing into the roasted peppers. Place the peppers back in the oven and roast another 10 minutes. Remove from the oven and serve immediately.
• You can enjoy these peppers with diced avocado, salsa, tomatillo guacamole, or cashew queso, or any other of your favorite vegan toppings.

Notes

Medium
Servings: 6
Ready in: 70 minutes
Yield: 6 stuffed peppers

Nutrition Facts

Shopping and Gear List

• Terrasoul Superfoods Organic White Quinoa
• Premium Ground New Mexico Dark Chile Pepper Powder, No Salt
• The Spice Way Granulated Garlic
• Quality Lemon Lime Squeezer

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