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mexican stuffed pepper without rice
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5 from 1 vote

Vegetarian Stuffed Peppers

These Vegetarian Stuffed Peppers are hearty, yet healthy and topped with gooey cheese! This recipe is perfect for an easy weeknight dinner.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: American, Mexican
Keyword: quick vegetarian dinner, stuffed peppers without rice, vegetarian dinner
Servings: 8 bell pepper halves
Calories: 350kcal
Author: Jennifer Debth

Ingredients

  • 4-6 bell peppers halved from stem to base, seeds and membranes removed*
  • 2 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 1 tablespoon minced garlic
  • 2 cups cooked quinoa
  • 1 (15 oz) can black beans drained and rinsed
  • 1 (15 oz) can corn drained
  • 1 (10 oz) can enchilada sauce
  • 2 (1 oz) packets taco seasoning
  • 2 cups shredded Mexican cheese blend divided
  • Cilantro lime sauce optional for serving

Instructions

  • Preheat oven to 400 degrees F and grease a 9x13 baking dish with cooking spray.
  • Place halved peppers (hollow side up) into prepared dish, then drizzle the peppers with olive oil and season with salt and pepper, to taste. Set aside.
  • Place butter into a large skillet and melt over medium heat.
  • Once melted, add in onion and garlic and sauté, stirring regularly, until the onion is tender, about 5-10 minutes.
  • Remove from the heat and stir in cooked quinoa, black beans, corn, enchilada sauce, taco seasoning, and 1/2 the cheese.
  • Taste and re-season, if necessary, then spoon the filling into each bell pepper.
  • Sprinkle peppers with remaining cheese, then cover with tin foil that’s been sprayed with cooking spray (this prevents the cheese from sticking to the foil).
  • Bake in prepared oven for 30 minutes.
  • Remove foil, then bake for an additional 15-30 minutes**, or until the cheese has melted and the peppers are fork tender.
  • Drizzle with cilantro lime sauce, if desired, serve, and enjoy!
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Notes

*Number of bell peppers used depends on how small or large they are and how full you want them. I used 4 bell peppers and they were stuffed to the brim.
**Cook time depends on how large your peppers are and how tender you like them.

Nutrition

Serving: 1stuffed pepper half | Calories: 350kcal | Carbohydrates: 46g | Protein: 17g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1057mg | Potassium: 551mg | Fiber: 11g | Sugar: 10g | Vitamin A: 3182IU | Vitamin C: 84mg | Calcium: 217mg | Iron: 3mg