Cheesy, veggie-packed Mexican stuffed peppers are the perfect nutritious (and tasty) dinner! They’re meatless but super filling, with crumbled tempeh, black beans, and quinoa.
They’re pretty low-effort, too. Basically, you cook the filling, stuff the bell peppers, top with cheese, then bake in the oven. I love stuffed peppers – so easy and delicious!
Black Bean Stuffed Peppers with Quinoa
I love how peppers soften up in the oven. They add a hint of sweetness to this dish that pairs perfectly with the savory filling.
This recipe is extra quick if you have pre-cooked quinoa you’re looking to use up. Or, you can easily swap out the quinoa for brown rice or another grain!
This recipe is really versatile, too. Check out my mix and match stuffed peppers post for tons of flavor inspiration/different filling ideas.
You might also love these Mediterranean chicken stuffed peppers.
Recipe Ingredients
To make these Mexican stuffed peppers, you’ll need:
- bell peppers (Any color works! Red, orange, and yellow bell peppers tend to be sweeter than green bell peppers, but any kind will taste great here. Here are more tasty bell pepper recipes if you have extras!)
- crumbled tempeh (This is optional, but adds some extra bulk and protein to the stuffed pepper filling.)
- black beans (Be sure to drain and rinse these before using them! You can swap these out for other types of beans, such as pinto or kidney beans, if you prefer.)
- quinoa (Not only is it tasty, but it’s high in protein, fiber, and antioxidants! Quinoa doesn’t take too long to cook, but if you want to save a little time, you can buy quick-cooking quinoa. Other types of grain work, too, such as brown rice.)
- onion
- garlic (Fresh minced garlic is best.)
- cheddar cheese (Shredded or grated. Really, any kind of cheese that would work in a Mexican dish would work here: jack cheese, pepperjack, queso fresco, feta, cotija, etc. Even mozzarella would be tasty!)
- salsa (Store-bought or homemade both work. This adds flavor and a bit of heat to the filling, depending on how spicy the salsa is!)
- green onions (These are optional, but they add a tasty garnish to the dish.)
- seasoning (chili powder, ground cumin, and smoked paprika)
Of course, you can add meat – like cooked chicken or ground turkey – in place of the tempeh if you’d like!
(You might also love these sheet pan loaded veggie nachos!)
How to Make Mexican Stuffed Peppers
The full recipe card is at the end of this post, but here’s a quick primer.
First off, start by cooking your quinoa (according to the package directions) if you haven’t already.
Next, prepare your filling: cook chopped onion and minced garlic in a skillet over medium-high heat with a drizzle of olive oil.
Once softened, add in black beans (rinsed and drained) and crumbled tempeh. Add in cooked quinoa and stir.
Now, it’s time to add the salsa and seasonings. Stir until well-mixed.
Then, slice bell peppers in half lengthwise, hollow it out by removing the seeds and core, and arrange in a baking sheet.
Fill the pepper halves with the black bean/tempeh mixture and sprinkle cheese on top.
Cover the baking dish with foil and bake at 350 degrees F for about 30 minutes.
Remove from the oven, sprinkle with cheddar cheese, and continue baking until cheese is melted.
Lastly, top with sliced green onions and serve. Crusty bread and a side salad are great additions to this meal, but you can serve it with anything you want!
Can I make this dish ahead of time?
Absolutely! Prep the filling and fill the bell pepper halves in a baking dish. Store the baking dish in the fridge until you’re ready to cook. (I wouldn’t prep this too far ahead, though – a day or two at most would probably be best, to keep the filling from getting soggy!)
To finish making the dish, follow the recipe instructions for baking, adding the shredded cheese partway as instructed.
More Topping Ideas for Mexican-Style Stuffed Peppers
These stuffed peppers are delicious on their own, but here are some additional topping ideas that would be amazing:
- a drizzle of avocado crema (SO GOOD)
- sliced avocado or guacamole
- sliced or chopped jalapeños
- sweet corn
- crushed tortilla chips
- a squeeze of lime
- pico de gallo
- black olives
I hope you love this tasty meal! You’ll find the full Mexican stuffed peppers recipe at the bottom of this post.
Looking for more Mexican-inspired dishes? Check these out:
- Crockpot Mexican Chicken (or this Instant Pot version)
- Mexican Stuffed Sweet Potatoes (Vegan)
- Mexican Tortilla Lasagna
- Sweet Potato & Black Bean Enchiladas
- Grilled Pork Tenderloin Tacos with Homemade Salsa Verde
- Breakfast Tacos with Avocado Crema
Vegetarian Mexican Stuffed Peppers
These cheesy, veggie-packed Mexican stuffed peppers are filled with crumbled tempeh, black beans, quinoa and more goodness! A filling vegetarian meal the whole family will love.
Ingredients:
- 2-3 large bell peppers, sliced in half vertically and seeds/core removed
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 15-oz package crumbled tempeh
- 1 15-oz can black beans (drained + rinsed)
- 1 cup quinoa
- 1 cup salsa
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
- salt & pepper to taste
Instructions:
- Cook quinoa according to package directions.
- Meanwhile, cook onion and garlic in a skillet over medium-high heat with a drizzle of olive oil, until onion is translucent.
- Stir in black beans, tempeh, and cooked quinoa. Add in salsa, chili powder, cumin, paprika, and salt & pepper to taste. Stir well to combine.
- Stuff each bell pepper half with the filling mixture. Depending on how full you prefer the peppers, you can use 2 or 3 bell peppers here (4 or 6 pepper halves).
- Arrange the stuffed peppers in a baking dish. Cover the top of the dish with foil and bake at 350 degrees F for 30 minutes.
- Remove from the oven and sprinkle bell peppers with cheddar cheese. Then, bake for another 5 minutes, or until cheese is melted.
- Garnish with green onions and serve!
Notes:
If making this dish ahead, you can refrigerate the filled peppers in the baking dish overnight until you're ready to cook the next day. (Make sure to wait to add the cheese.)
