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.
Mexican stuffed peppers with quinoa, beans and corn with avocado on the side.
2 servings / 43 min 

Prep 25 min / Cook 18 min 

  • 2 large sweet peppers (red, orange or yellow)
  • 1/3 cup (75 mL) quinoa
  • 1 Tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) diced onion
  • 1 tsp (5 mL) cumin
  • 3/4 cup (175 mL) frozen corn, thawed
  • 1/2 cup (125 mL) canned black beans, drained and rinsed
  • 1/4 cup (60 mL) red peppers, chopped
  • 1 Tbsp (15 mL) finely chopped cilantro or parsley
  • 1/4 cup (60 mL) reduced fat Tex-Mex shredded cheese, divided
  1. Preheat oven to 400°F (200°C).
  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. 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. In large non-stick skillet; heat canola oil over medium heat. Add onion and cumin; cook 3 minutes. 
  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. Cover with foil; bake in oven 15 minutes. Remove foil; cook 3 minutes longer.
Nutritional info per serving (1 of 2)
  • Calories 330
  • Protein 13 g
  • Total fat 12 g
    Saturated fat 2.5 g
    Cholesterol 10 mg
  • Carbohydrates 43 g
    Fibre 8 g
    Sugars 10 g
    Added sugars 0 g
  • Sodium 270 mg
  • Potassium 598 mg

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