top down view of quinoa stuffed colored bell peppers on a serving dish topped with vegan cashew cheese sauce.

4.8 from 6 reviews

Colorful and easy to make, these Tex-Mex Quinoa Stuffed Peppers are delicious, and great for lunch, dinner and meal prep!


  • 1 cup dried quinoa
  • 1 3/4 cup water or vegetable broth
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • good pinch pink salt
  • 1 can (14 oz) corn, drained
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 cup pico de gallo, plus more as needed
  • 6 medium bell peppers, use your favorite color/s
  • cilantro, to serve
  • avocado, to serve


Preheat oven to 375 degrees F.

Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes. Add in corn, black beans and pico de gallo, mix to combine. Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking. If you have an instant pot, this Instant Pot Quinoa is foolproof!

Prep: Slice bell peppers in half and remove seeds.

Assemble: Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa. Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.

Serve with sliced avocado and a sprinkle of chopped cilantro. Would be great with a drizzle of this Sriracha Cashew Cheese Sauce or Cilantro-Lime ‘Sour Cream’ over top too!

Serves 6 – 1 bell pepper per person


Instead of using pico de gallo, sub in salsa or 1 can (14 oz) diced tomatoes with green chilies, drained.