Tex-Mex Quinoa Stuffed Peppers
Colorful bell peppers filled with a spicy quinoa mixture, topped with melted cheese and crispy onions for a flavorful twist on a classic Tex-Mex dish. This tex-mex-inspired vegan (vegan) ready in about 75 minutes pairs medium, halved lengthwise bell peppers, uncooked quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 medium, halved lengthwise bell peppers
- 1 cup, uncooked quinoa
- 2 cups vegetable broth
- 1 can (15 oz), drained and rinsed black beans
- 1 cup diced tomatoes
- 1 tbsp chili powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 small, diced red onion
- 1 cup, shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large pot, combine quinoa, vegetable broth, chili powder, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender and broth is absorbed.
- Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté for 5 minutes until softened. Stir in black beans and diced tomatoes; cook for 5 minutes until slightly thickened.
- Step 3: Place halved peppers in a baking dish, hollowed out. Spoon the quinoa mixture into each pepper, then top with 1/2 cup cheese per pepper. Bake for 25-30 minutes until cheese is melted and edges are crispy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Quinoa Stuffed Peppers take to make?
Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Quinoa Stuffed Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked quinoa from drying out.
Can I substitute ingredients in Tex-Mex Quinoa Stuffed Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Quinoa Stuffed Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tex-Mex Quinoa Stuffed Peppers vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
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