Vegetarian Stuffed Peppers – Mexican-Style

If you’re looking for a dish that brings warmth and comfort to the table, these Vegetarian Stuffed Peppers – Mexican-Style are just what you need! They’re colorful, packed with flavor, and make the perfect meal for busy weeknights or family gatherings. Each bite is a delightful mix of healthy grains, quinoa, and black beans, making them a favorite in our household. Plus, they’re super easy to whip up, allowing you to create a delicious meal without the fuss.

What I love most about these stuffed peppers is their versatility. They can easily become a vegan option by leaving out the cheese or swapping in your favorite ingredients based on what you have on hand. Whether you’re serving them as a main dish or as a side at your next gathering, everyone will appreciate these cheerful little packets of goodness!

Why You’ll Love This Recipe

• Quick and Easy: With just 60 minutes from start to finish, you’ll have a hearty meal ready in no time.
• Family-Friendly: These stuffed peppers are colorful and flavorful, making them a hit with kids and adults alike.
• Make-Ahead Friendly: Prep them ahead of time and pop them in the oven when you’re ready to eat!
• Healthy Ingredients: Packed with quinoa, black beans, and fresh veggies, these peppers are as nutritious as they are tasty.
• Customizable: Feel free to adjust the spices or add different veggies based on your family’s preferences!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for these delicious Vegetarian Stuffed Peppers – Mexican-Style. You’ll love how easy it is to find everything you need!

For the Filling

• 4 bell peppers (seeded and halved lengthwise)
• 1/2 cup uncooked quinoa rice blend
• 1 tablespoon olive oil
• 1/2 medium yellow onion (chopped)
• 1/4 teaspoon chilli powder
• 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! Here are some fun ways to switch things up:

• Swap the protein: Use kidney beans or lentils instead of black beans for a different texture and flavor.
• Change the grains: Experiment with brown rice or farro in place of quinoa rice blend for unique taste profiles.
• Add veggies: Toss in chopped zucchini or corn into the filling mix for extra color and crunch.
• Spice it up: If you enjoy heat, add diced jalapeños or more chili powder to kick things up a notch!

How to Make Vegetarian Stuffed Peppers – Mexican-Style

Step 1: Preheat Your Oven

Preheat the oven to 400°F. This step is crucial because it ensures that your stuffed peppers will cook evenly and come out perfectly tender.

Step 2: Prepare the Peppers

Cut the bell peppers in half from top to bottom. Remove the stems and seeds carefully. Place them cut side up in a greased baking dish. This not only makes them easy to fill but also allows all those vibrant colors to shine through!

Step 3: Cook the Grains

Prepare your quinoa rice blend according to package instructions. Cooking this blend creates the base for your filling and adds that lovely chewy texture that pairs so well with the peppers.

Step 4: Sauté the Onions

In a large skillet over medium heat, warm up olive oil. Add chopped onions and cook until they’re softened and starting to brown—about five minutes. Sautéing brings out their natural sweetness which enhances your filling.

Step 5: Spice It Up!

Stir in chili powder, garlic powder, onion powder, oregano, paprika, and cumin. Cook this fragrant mixture for an additional minute. The spices will bloom in the hot oil, releasing their amazing aromas!

Step 6: Combine Ingredients

Add black beans, crushed tomatoes, salt, and pepper to the skillet. Stir everything together well! Let it cook for about five minutes while stirring occasionally so that flavors meld beautifully—taste it before moving on; adjust seasoning if needed.

Step 7: Mix in Quinoa Rice Blend

Once everything is well mixed in the skillet, gently fold in your cooked quinoa rice blend. This step binds all those tasty ingredients together into one cohesive filling.

Step 8: Cheese It Up!

Sprinkle in one cup of grated Monterey Jack cheese along with two tablespoons of chopped cilantro into your mixture. Give it another good stir until it’s all combined—the cheese adds creaminess that makes each bite irresistible!

Step 9: Fill Those Peppers

Divide your delicious filling evenly among the halved peppers. Don’t be shy—pack them generously! Each pepper should look bright and inviting.

Step 10: Top with Cheese

Sprinkle any remaining cheese on top of each filled pepper for that melty finish everyone loves! Cover your baking dish tightly with foil; this helps steam the peppers as they bake.

Step 11: Bake Away!

Place your covered dish in the preheated oven and bake for about 30-40 minutes until those vibrant peppers are tender when pierced with a fork. Then remove foil and bake an additional 10-15 minutes until cheese is golden brown.

Step 12: Serve It Up!

Once baked to perfection, sprinkle chopped cilantro over top for freshness before serving! These beautiful Vegetarian Stuffed Peppers – Mexican-Style are ready to delight your family at dinner! Enjoy every cheesy bite!

Pro Tips for Making Vegetarian Stuffed Peppers – Mexican-Style

These vegetarian stuffed peppers are a delight to prepare, and with a few simple tips, you can make them even more delicious!

• Choose vibrant peppers: Opt for a mix of colorful bell peppers to not only brighten up your dish but also to offer a variety of flavors. Each color has its unique sweetness, enhancing the overall taste.
• Pre-cook your quinoa blend: Cooking your quinoa rice blend before adding it to the filling helps ensure that it’s fluffy and fully cooked when served. It also allows the flavors to meld beautifully during baking.
• Adjust spice levels: Feel free to customize the spices according to your heat preference. Adding more chili powder or including jalapeños in the filling can give it an extra kick if you like it spicy!
• Don’t skip the foil: Covering the dish with foil while baking keeps moisture in, ensuring the peppers cook thoroughly and become tender without drying out. Removing it later allows the cheese to brown perfectly.
• Make ahead for meal prep: These stuffed peppers store well in the fridge. Prepare them in advance, bake just before serving, or freeze unbaked for a quick meal later in the week!

How to Serve Vegetarian Stuffed Peppers – Mexican-Style

Serving your stuffed peppers can be just as fun as making them! Here are some ideas to elevate your presentation and enhance your meal experience.

Garnishes

• Chopped fresh cilantro: Adding freshly chopped cilantro on top provides a burst of flavor and freshness that complements the rich filling.
• Sour cream alternative: A dollop of dairy-free sour cream or a plant-based yogurt adds creaminess and balances the spices beautifully.

Side Dishes

• Mexican Rice: A side of fluffy Mexican rice seasoned with lime and cilantro pairs perfectly with these stuffed peppers, providing a wholesome grain option.
• Guacamole: Creamy guacamole made from ripe avocados, lime juice, diced tomatoes, and onions provides a refreshing contrast to the savory stuffing.
• Corn Salad: A bright corn salad mixed with cherry tomatoes, red onion, and lime juice adds crunch and sweetness that complements the hearty peppers.
• Refried Beans: Creamy refried beans serve as a delicious side that enhances the Mexican theme while adding extra protein.

With these tips and serving suggestions, your Vegetarian Stuffed Peppers – Mexican-Style will surely impress family and friends alike! Enjoy this delightful dish packed with flavor!

Make Ahead and Storage

These Vegetarian Stuffed Peppers – Mexican-Style are perfect for meal prep! You can easily make them ahead of time to enjoy on busy weeknights or for quick lunches.

Storing Leftovers

• Allow the stuffed peppers to cool completely before storing.
• Place them in an airtight container and store in the refrigerator for up to 3-4 days.
• Reheat in the microwave or oven until warmed through.

Freezing

• To freeze, allow the cooked stuffed peppers to cool fully.
• Wrap each pepper individually in plastic wrap or foil, then place them in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Preheat the oven to 350 F. Place the peppers in a baking dish and cover with foil.
• Bake for about 20-30 minutes, or until heated through.

FAQs

Here are some common questions you might have about making these delicious stuffed peppers!

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

Absolutely! You can leave out the cheese for a vegan option, or use a plant-based cheese alternative to keep it creamy and delicious.

How do I know when my Vegetarian Stuffed Peppers – Mexican-Style are done?

The peppers should be tender when pierced with a fork, and the cheese should be melted and bubbly. Baking covered helps steam them to perfection!

What can I serve with Vegetarian Stuffed Peppers?

These stuffed peppers pair wonderfully with a side salad, guacamole, or some warm tortillas for a complete meal.

Can I use different grains in this recipe?

Yes! Feel free to substitute the quinoa rice blend with brown rice, farro, or even couscous for a different texture and flavor.

Final Thoughts

I hope you enjoy making these delightful Vegetarian Stuffed Peppers – Mexican-Style as much as I do! They’re not only packed with flavor but also offer a wonderful way to incorporate healthy ingredients into your meals. Give them a try and share your experience—I’d love to hear how they turn out for you! Happy cooking!