These Mexican Stuffed Bell Peppers are fabulous! Easily one of the easiest, most flavorful dinner meals! They come in their own bowl! They are a healthy, vegetarian meal that the whole family will love.
Tips For Making The Peppers
You can really use any bell peppers for this dish or even poblanos but my personal favorite is the yellow and orange bell pepper because they are a little sweeter.
When your shopping for your peppers make sure they can stand upright on their own. Try to look to see if they have a flat, wide bottom. This will be super helpful in the long run when you need to stuff them.
Once your ready to start cooking you want to par bake your peppers before you stuff them. This allows them to cook a little longer so they are soft and easier to eat.
To make your quinoa, I’ve found the easiest way for me is to use my instant pot just because I don’t have to watch it. But below I have directions for both IP and Stove top if you need them.
Make sure you remove all the seeds and membrane. It’s like hollowing out a pumpkin. I like to keep it’s little top stem for pictures but you can throw it away.
The rest is pretty easy. Mixing all your stuffing ingredients together. I like using the frontera mole simmer sauce. You can usually find it in your ethnic section where the taco seasoning is but play around with sauces you like. A simple enchilada sauce would be good too.
When we are looking for healthy, quick dinners it is 100% okay to use canned vegetables, beans and sauces. They are there to make our lives easier!
Also remember when you are stuffing your Mexican stuffed bell peppers to use a smaller oven container so they can lean on each other to stay upright.
With this recipe I didn’t add cheese on top but you definitely could. I would just take them out about 5 minutes before your done to cover them with cheese and put them back in for another 5 minutes.
Garnish
Examples of things your can garnish the peppers with are;
- Salsa
- Sour Cream
- Cilantro
- Hot Sauce
- Avocado
- Guacamole
- Extra Cheese
- Green Onions
Mexican Stuffed Bell Pepper
Equipment
- Oven
- Sheet Pan
- Large Saute Pan
Ingredients
- 2 Tbsp Avocado Oil
- 1/2 Red Onion Diced
- 1 Jalapeno Minced
- 1/2 Tsp Cumin
- 1/2 Tsp Salt and Pepper
- 1 Can Corn Drained
- 1 Can Black Beans Rinsed and Drained
- 2 Cups Quinoa Cooked
- 1 Cup Enchilada Sauce I use Frontera Red Mole Simmer Packet
- 1 Cup Shredded Cheese For Filling
- 1/4 Cup Cilantro Chopped
Garnish
- Shredded Cheese
- Salsa
- Chopped Cilantro
- Sour Cream
Instructions
- Preheat your oven to 400
- Start by taking a sheet pan, lining it with aluminum foil and placing a wire rack on top.
- Remove the top of your peppers, discard the stem and top and remove all the seeds and membrane so they all hollow on the inside.
- Place them cut side down on a wire rack and put them in the oven for 15 minutes.
- Now heat up a large saute pan with your oil.
- Add in your red onions and diced jalapenos.
- Next add in your canned corn and black beans.
- Mix and add in your seasonings.
- Add in your quinoa and enchilada sauce.
- And finally your cheese and cilantro. Stir everything until well incorporated.
- Now take your bell peppers once they have cooled down enough to handle and start adding your filling.
- You want to place them in a smaller oven safe dish that allows them to stand up right on their own,
- Bake another 15 minutes, If your adding more cheese to the top take out after 10 minutes and let the cheese melt for another 5 minutes.
- When they are finished remove from oven and garnish with sour cream or salsa or eat them just as they are. Enjoy!