Vegan Mexican Spicy Stuffed Peppers

Vegan Stuffed Bell Peppers served on the white plate

Yum

These delicious Vegan Mexican Spicy Stuffed Peppers are dairy free, meat free, gluten free, and easy!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 15 mins

Course Dinner, Lunch, Side Dish

Cuisine Mexican

Servings people

Calories 294 kcal

Ingredients

4 whole Poblano or Bell Peppers Largest you can find
2/3 cup Quinoa and Brown Rice Half or any variation of each of these or you can just use one or the other
1 can Corn low sodium
1 can Black Beans low sodium
4 tbsp Salsa
1/2 cup Fresh Cilantro roughly chopped and extra for garnishing
1/4 whole Red Onion finely diced
2 whole Jalapeños finely diced
2 tbsp Lime Juice or juice from one fresh lime is best
1 tbsp Smoked Paprika
1 tbsp Cumin ground
1 tsp Garlic Powder
Salt to taste
1 whole Avocado Hass or less of a larger avocado
Roasted Red Pepper Hummus garnish to your liking

Instructions

Make Quinoa and Brown Rice according to package instructions
Preheat the oven to 350 degrees.
Half the Poblanos whichever direction makes a nice "boat" for the filling. Remove the seeds.
Bring a large pot of water to a boil and boil the peppers for 5 minutes. Remove and rinse with cold water or put in an ice bath to stop them from cooking.
Meanwhile, mix the cooked Quinoa and Brown Rice in a bowl with the Black Beans, Corn, Salsa, most of the fresh Cilantro, Red Onion, Jalapeños, Lime Juice, and all of the seasonings.
Put the halved Poblano peppers in a casserole dish and fill with the mixture.
Bake for 15 minutes.
Garnish with Avocado, Roasted Red Pepper Hummus, and more Cilantro. Enjoy!

Notes

Nutrition

Calories: 294kcalCarbohydrates: 46.4gProtein: 9.7gFat: 12.1gSaturated Fat: 1.4gSodium: 342mgPotassium: 543mgFiber: 14.4gSugar: 7.9gCalcium: 59mgIron: 3mg

Keyword Gluten-free, Healthy, Low Sugar, Mexican, Pepper, Plant based, Popular, Savory, Spicy, Vegan, Vegetarian

Tried this recipe?Let us know how it was!