Mexican stuffed peppers with quinoa, beans and corn

The cooking time for stuffed peppers is reduced in this recipe by halving and pre-cooking the sweet peppers.

Recipe and photo provided by
330 cal Serves 2
Prep time 0h 25m
Cook time 0h 18m
Total time 0h 43m
Mexican stuffed peppers with quinoa, beans and corn with avocado on the side.



  1. Step 1

    Preheat oven to 400°F (200°C).
  2. Step 2

    Halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in large pot of boiling water 4 to 5 minutes or until tender. Drain well. Set aside on plate.
  3. Step 3

    Combine quinoa and 2/3 cup (150 mL) water in small saucepan. Bring to boil; cover and cook 10 minutes or until water is absorbed. Fluff with fork.
  4. Step 4

    In large non-stick skillet; heat canola oil over medium heat. Add onion and cumin; cook 3 minutes.
  5. Step 5

    In large bowl, combine onion, quinoa, corn, black beans, red peppers and cilantro. Stir in half of the cheese. Fill pepper halves with quinoa mixture. Place peppers in 8-inch (20 cm) baking pan. Top with remaining cheese.
  6. Step 6

    Cover with foil; bake in oven 15 minutes. Remove foil; cook 3 minutes longer.

Nutritional information

Per serving (1 of 2)

13 g
270 mg
598 mg
Total fat
12 g
Saturated fat
2.5 g
10 mg
43 g
8 g
10 g
Added sugars
0 g