Mexican Stuffed Peppers With Quinoa & Black Beans

One of our favourite meals to prepare (and eat) are stuffed peppers of many varieties.  They are simple to put together, kids love them, and they freeze really well for leftovers.  Growing up, my mother always made us stuffed peppers and tomatoes, but in those days it was with rice and meat.  When I started eating plant-based, my mother started adapting her recipe to be meat-free, and now it is a staple in her house as well.   Coming from a Greek household,  this is a pretty big feat. 🙂 Mexican Stuffed Peppers with Quinoa & Black Beans I love all peppers, so I bought the ones which were priced the best for this recipe.  You can definitely use green, or yellow.  The flavours work really well with either. This is an excellent way to change up the way you eat quinoa, as I mentioned in an earlier post, it’s super delicious, nutty, and fluffy when baked in the oven.  This time, I cooked the quinoa ahead of time, and tossed all the ingredients together to stuff the peppers with. Mexican Stuffed Peppers with Quinoa & Black Beans

Mexican Stuffed Peppers With Quinoa & Black Beans

Yield: Makes 5 servings


  • 1 cup quinoa, uncooked
  • 1 1/2 cups water
  • 1 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 4 cloves garlic, peeled and minced
  • 2 tomatoes, diced
  • 1 (19oz) can black beans, drained and rinsed
  • 1/2 cup cilantro, minced + 1 tablespoon for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup water
  • 5 bell peppers (any color), sliced in half from stem to tip, seeds and membranes removed


  1. Rinse quinoa well, then pour into a medium saucepan, with 1.5 cups of water and garlic powder. Stir, bring to a boil, then lower heat and cover, simmering for 15 minutes, or until all liquid is absorbed. Remove from heat and scoop into a large bowl.
  2. Add olive oil to a medium-sized skillet over medium heat. Add onion, jalapeño and garlic and sauté for 5 minutes, or until onion is translucent. Add tomatoes, black beans, cilantro, salt, pepper, cumin and chili powder. Stir, continue to cook for another 2-3 minutes. Remove from heat, and pour into the bowl of quinoa.
  3. Stir all ingredients well to combine.
  4. Pour ¼ cup water to the bottom of a 9 x 13” baking dish. Place your peppers, cut side up into the dish. Divide filling among the peppers. Cover the dish with foil, and bake in the preheated oven for 30 minutes. Remove the foil, then continue cooking for another 15 minutes.
  5. Serve peppers warm. You can drizzle them with hot sauce for some extra heat and sprinkle with fresh, chopped cilantro.


The bell peppers will be soft, but not too soft. If you would like very tender peppers, you can begin by boiling the peppers in a large pot for 5 minutes. Drain, and rinse with cold water.
IMG_4549-2 The quinoa along with the black beans, jalapeño , cumin, and cilantro give this dish a very flavorful Mexican feel.  We last visited this beautiful country three years ago.  It was my son’s first time traveling on an airplane, and he also learned to walk in Mexico, so it’s always been a very memorable trip for us!  Not to mention, the food was absolutely incredible, with vibrant and spicy flavours that we still try to replicate at home. Mexican Stuffed Peppers with Quinoa & Black Beans This dish is really not too spicy, making it perfect for kids as well.  If you want to turn up the heat, you can add more jalapeño or chili powder.     Mexican Stuffed Peppers with Quinoa & Black Beans  

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  1. Looks absolutely delicious, as well as my kind of food. Loving your site, Sophia – thanks.

    • Sophia | Love and Lentils says:

      Thank you, Margaret! I’m glad you’re here and liking it.
      Sophia 🙂

  2. A beautiful recipe and gorgeous photos!

  3. This is the sort of dinner that I eat often! xxx Cool pics too!

    • Sophia | Love and Lentils says:

      It’s a good one! 🙂
      Thanks for the compliment as well.
      Sophia xx

  4. Love it all!!!

  5. How lovely! I loooove stuffed meals…there’s something about filling food with other food that really appeals to me 🙂

    • Sophia | Love and Lentils says:

      Haha, I love how you put that, Caeli! I have to agree. 🙂

  6. Sophia, these look great! I’m making them next week. Can’t wait 🙂

    • Sophia | Love and Lentils says:

      Awesome, Johanna! Let me know what you and the kiddos think! 🙂

  7. I love all stuffed veg and quinoa so this is definitely one for me!

  8. Wonderful I love stuffed peppers. They look delicious.

    • Sophia | Love and Lentils says:

      I ate them so much growing up, love them too! Thanks for stopping by, Suzanne!

  9. They look so colourful! Stunning pics as always!

  10. Hello I am making this tonight and just noticed that it does not say what temperature to preheat the oven to! I am guessing 350? 🙂

    • Sophia | Love and Lentils says:

      Such a silly mistake, thanks for noticing! I will update the recipe, but in the meanwhile, preheat your oven to 375. Enjoy!

  11. Joan says:

    I had some filling left over and it was GREAT in a wrap!

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