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Mexican Quinoa Stuffed Peppers

Loaded with healthy protein, veggies, and great flavour, these Mexican quinoa stuffed peppers with greenhouse vegetables provide the nutrition your family needs for a healthy, balanced meat-free meal. For the meat eaters, offer a grilled chicken breast or fish on the side!


Mexican Quinoa Stuffed Peppers with Greenhouse Vegetables

20 minPrep Time

30 minCook Time

50 minTotal Time

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Recipe Image


  • 6 Ontario Greenhouse Bell peppers (red, yellow, or orange)
  • 3 cups (750 mL) cooked quinoa
  • 1 fresh jalapeño, diced
  • 1 cup (250 mL) corn niblets
  • 1 cup (250 mL) canned black beans, drained and rinsed
  • 1/2 cup (125 mL) shredded pepper jack cheese
  • 1/3 (80 mL) finely diced peppers
  • 3 tbsp (45 mL) chopped cilantro
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) garlic powder
  • 1/2 tsp (2.5 mL) onion powder
  • 1/2 tsp (2.5 mL) chili powder
  • 1/2 tsp (2.5 mL) each salt and pepper


  1. Preheat oven to 350ªF (180ºC). Line a 9x13 baking dish with parchment paper or spray with oil spray.
  2. Wash the peppers, cut off the tops approximately 1/2 inch below the stem; remove the seeds and ribs. Save the tops and roast along with the whole peppers. Trim a very thin piece off the top of the peppers to allow them to sit upright in the baking pan (be careful not to make a hole as the filling will fall out).
  3. Place the peppers in baking dish; roast for 1/2 hour empty. Remove from oven.
  4. In the meantime in a large bowl, combine quinoa, jalapeño, corn, beans, cheese (reserve a little for topping), cilantro, cumin, garlic, onion and chili powder, salt and pepper to taste.
  5. Spoon the filling into each bell pepper half. Top with the remaining cheese.
  6. Bake until peppers are tender and filling is heated through, approx. 30 minutes.

This recipe is kindly provided by our featured member, Ontario Greenhouse Vegetable Growers


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