Mexican style stuffed bell peppers

Mexican style stuffed bell peppers

I am obsessed with quinoa, I am always looking for ways to use it creatively. Belonging to a local CSA and with my small garden there is no shortage of vegetables in my house. This recipe came to me while trying to figure out what to do with some left over quinoa I had in the fridge (I usually make a big batch of quinoa weekly and freeze). This is a healthy way to get the flavors of Mexican food but not the guilt. Feel free to change it up as you can add chicken, pork..etc. I also like to serve over arugula.

Mexican style stuffed bell peppers

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican


  • 4 bell pepper
  • 2 cups cooked quinoa
  • 1/2 cup cooked or frozen corn
  • 1 cup grilled chicken breast (optional)
  • 1/4 cup minced cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • 1/4 cup hot sauce (optional)
  • 1 cup Mexican blend shredded cheese
  • 1/2 cup cup plain Greek yogurt
  • 1 lime
  • 1 scallion


Slice the tops of bell peppers off and remove seeds and membrane. You can discard the tops or dice up and add to quinoa mixture. Set aside hallowed out peppers.

    Mix ingredients 2-9 in bowl and combine well.

      Stuff peppers with quinoa mixture

        Stand peppers in oven safe dish and add about an inch or two of water in bottom of dish

          Cover with foil and cook for 60 min @ 350 degrees

            While peppers are cooking prepare the yogurts topping. Combine yogurt, juice from 1/2 lime and hot sauce in bowl and whisk together. Set aside.

              After cooking for 60 minutes, remove foil and top with cheese and broil in oven until cheese is melted and browned.

                Remove peppers, and top with yogurt sauce and scallions. Serve lime wedge and enjoy!!

                  Tags: , , , ,

                  Leave a Reply

                  Your email address will not be published. Required fields are marked *