Skip links

Main navigation

Some the Wiser

living life deliberately

Mexican Quinoa Stuffed Peppers (Vegetarian Main)

Mexican Quinoa Stuffed PeppersRight now, I’m all about the Vegetarian Main Dish. I’m just not feeling all the meat lately, you know? Luckily, the kids are humoring me. I mean they really don’t have much of a choice because I’m the one doing all the grocery shopping, but no one has voiced any loud objections yet so I think we’re good.

In fact, I don’t think I’ll be hearing any complaints as long as I keep serving up these Mexican Quinoa Stuffed Peppers. The kids love them and so do I.

Living in the Southwest, my kids are growing up with a predilection for all things spicy and topped with cheese, cilantro, and guacamole. I grew up here too, so I’m on the same page.

Old Town AlbuquerqueFor those of you who don’t have the pleasure of living in the shadow of the Sandia Mountains, I thought I’d show you around one of our favorite corners of town here in Albuquerque, New Mexico.

These Mexican Quinoa Stuffed Peppers were inspired by the beautiful, colorful culture we enjoy here everyday.  Take a walk with me through Old Town so you can see for yourself:

Old Town Albuquerque

Mexican Quinoa Stuffed Peppers-5

Mexican Quinoa Stuffed Peppers-7

Mexican Quinoa Stuffed Peppers-4

Mexican Quinoa Stuffed Peppers-3Chile Ristras everywhere here – everywhere! I love them!

Mexican Quinoa Stuffed Peppers-6

Mexican Quinoa Stuffed Peppers-8

Mexican Stuffed Peppers1

Mexican Quinoa Stuffed Peppers-11(Like so many evenings in Old Town, a band was setting up to play on the plaza. Unfortunately, on this particular evening the thunder started rolling so the kids and I hightailed it to the car before we had much time to enjoy the music. Don’t worry, we’ll be back.)

Mexican Stuffed PeppersSee what I mean? After a day surrounded by bright colors, spicy smells, and chile ristras everywhere, it only makes sense to come home and enjoy a Mexican Quinoa Stuffed Pepper for dinner!

Even without any meat, these make a really hearty and flavorful meal. They pull together quickly, which is a must after a long day out, and they freeze easily so you can even plan ahead and save yourself some time. I make these mildly spicy, because we like a little kick, but you can always adjust the amount of jalapeno you add and spice it to your own tastes.

These stuffed peppers are hearty, healthy, and packed with all the New Mexican flair I could manage. Enjoy a little taste of Albuquerque in your corner of the world for dinner too!

Mexican Quinoa Stuffed Peppers-2

4.7 from 3 reviews
Mexican Quinoa Stuffed Peppers (Vegetarian Main)
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4 to 6
Ingredients
  • ¾ cup quinoa
  • 1½ cups grated carrot
  • 1¾ cups water
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 small jalapeno or serrano pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 (15oz) can diced tomatoes
  • 1 tablespoon lime juice
  • 1½ cups grated cheese, divided (pepper jack, colby jack, or a mexican blend work well)
  • ⅓ cup fresh cilantro, chopped (plus more for garnish)
  • 4 large bell peppers (red, yellow, or orange), halved lengthwise, ribs and seeds removed
  • ½ cup queso fresco, for serving
  • guacamole, sour cream for serving
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a large baking dish.
  2. Stir the quinoa, carrots, and water together in a medium saucepan. Bring to a boil over medium high heat, then reduce heat to low and simmer covered for about 20 minutes, or until quinoa is tender and liquid is gone. Stir in the drained black beans and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion, jalapeno, and garlic and saute until tender, about five minutes. Stir in spices and saute for an additional minute.
  4. Add the tomatoes and lime juice to the onion mixture. Bring to a boil and simmer until most of the liquid has evaporated, about 8 minutes.
  5. Add the quinoa and beans to the onion mixture. Stir in ¾ cup of grated cheese and cilantro.Fill each bell pepper half with a heaping ½ cup quinoa mixture.
  6. Place the stuffed peppers in baking dish. Cover with foil and bake 40 minutes. Uncover and sprinkle with remaining grated cheese. Bake uncovered for 15 minutes more, or until cheese is browned and bubbling. Let cool slightly before serving. Top with guacamole, sour cream, fresh cilantro, and queso fresco.
Notes
To Freeze: Prepare recipe up to step 6. Place the uncooked stuffed peppers on a lined baking sheet and freeze until solid. Remove frozen peppers from pan and seal them in freezer ziploc bags.

Recipe adapted from Good Life Eats: http://www.goodlifeeats.com/2013/08/quinoa-stuffed-bell-peppers-2.html

Mexican Quinoa Stuffed Peppers

Latest Posts

Reader Interactions

Comments

  1. I am seriously in love with your blog. Amazing pictures of your town. I’ve never ventured that far but you are making me want to visit Albuquerque…so pretty. The stuffed peppers look yummy 🙂

    • Thanks Katie! You make me smile. Albuquerque is a fun place – it makes a lovely vacation spot . . . wink wink.

  2. You have so many beautiful colors in your photographs 🙂 And I love to be inspired by my surroundings, too.

    Thanks so much for sharing this recipe–I’ve been a veggie since ’97 but sometimes run out of new, inventive recipes (okay, this happens more often than not, LOL). Anyway, I love this flavor combo and am excited to give it a try!

    • Thank you Charlotte! I’m not a vegetarian, but I’m really leaning that way more and more lately . . . one of these days I just might make it official.

      I hope you like these stuffed peppers – definitely not a boring veggie meal!

  3. Oh, no 🙁 I think my comment disappeared. Whomp!

    Anyway, I love how colorful all of your photos are and like you, I am always looking for inspiration from my surroundings. Also can’t ever get enough of Day of the Day stuff.

    Thanks for a great recipe–quinoa and bell peppers are two of my favorite things so am excited to try this. And glad the family is responding well to the veggie lifestyle (even if it is only temporary!).

    • WordPress sent your comment to spam, but I rescued it!

      So far, the kids haven’t really even noticed that we aren’t eating any meat these days! We’ll see how it goes . . .

      And, I love all the Day of the Dead stuff too. They have a HUGE Dia de los Muertos Parade here in ABQ every year in November that is amazing!

  4. I would love to live in the Southwest, Mexican and Tex-Mex flavors are some of my favorite, and I just love to cook with them. These peppers look so delicious, and it’s not that often that Southwestern food can be beautiful, delicious AND healthy!

    • Thank you Nicole! I agree, healthy + delicious Mexican recipes are real gems!

  6. How amazing is it that you can keep this blog going through all the trials you’ve been through and a brand new baby. The recipe look amazing and NM has been on my list of places to go for a while! Can I ask you a totally unrelated question though.. do I have to visit to be able to buy that outfit for my daughter or can I buy it online? It is perfection 🙂

    • You are so kind – thank you! Unfortunately, I bought the outfit at an outdoor market in Santa Fe . . . so I think you’ll have to visit to find one just like it. On the up side, NM is a really fantastic place to visit!

  7. What a beautiful blog you have! I just found your blog and I can say that I am seriously in love with your blog. Your pictures are absolutely gorgeous! Albuquerque looks like a awesome city!
    The stuffed peppers look so delicious! I love peppers and I love quinoa. So this recipe is calling my name 😉

    • Thank you so much for your kindness Connie – it really means a lot to me!

    • Thanks! This has become one of our favorite recipes lately . . . and it really is so filling!

  10. Oh my god! What an amazing blog you have here! The pictures are so lovely and all your kids are so adorable! Loved these Mexican stuffed peppers! 🙂

  11. Hello there! Love your blog and want to eat all your recipes! If I wanted to make this recipe with some ground turkey, how would your recommend me do that? Please help! 🙂

  12. I am a card carrying carnivore who runs away from vegetarian food like the plague. I made this. It was awesome. You have opened my eyes.

Trackbacks