Go Back
+ servings
Vegan Stuffed Bell Peppers served on the white plate

Vegan Mexican Spicy Stuffed Peppers

These delicious Vegan Mexican Spicy Stuffed Peppers are dairy free, meat free, gluten free, and easy!
5 from 3 votes
Prep Time 30 mins
Cook Time 15 mins
Course Dinner, Lunch, Side Dish
Cuisine Mexican
Servings 4 people
Calories 294 kcal



  • 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!



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!