Healthy Vegan Southwest Stuffed Peppers
Prep time
Cook time
Total time
Serves: 4
  • Ingredients
  • 4 bell peppers, any colors
  • 2 cups quinoa (cooking directions below)
  • ¼ cup of vegetable broth for sautéing
  • ½ red onion, chopped
  • 1 garlic clove, minced
  • 1 jalapeno, chopped (optional)
  • 1 tablespoon of ground ancho chili powder (if you don't have ancho, use any chili powder)
  • 1 teaspoon of ground cumin
  • ½ teaspoon of salt (or more to taste)
  • ½ teaspoon of black pepper
  • ¼ cup chopped fresh cilantro
  • 1 cup of frozen corn thawed
  • 1 cup of cooked black beans
  • 2 limes, cut into 4 wedges each for garnish
  • Fresh chopped cilantro for garnish
  • 2 greens onions, sliced thin (optional) for garnish
  1. Method
  2. Quinoa
  3. In a medium saucepan, add 2 cups of uncooked quinoa to 5½ cups of water. Bring quinoa and liquid to a boil. Reduce heat to low, cover and simmer until tender and the liquid has been absorbed. Takes about 15 minutes. Keep a close eye so it doesn't stick.
  4. Stuffing
  5. Heat ¼ cup of vegetable broth in a large saute pan. Add the onions and chopped jalapeño (if using) and saute until the onions are soft and translucent. Adding more vegetable broth if sticking. This should take about 5 minutes. Add the chopped garlic, chili powder, cumin, salt and pepper. Saute for another 2 minutes.
  6. Add 2 cups of cooked quinoa, corn, black beans and cilantro. Combine. Remove from heat. Taste for seasonings. Add more chili powder if needed.
  7. Peppers
  8. Pre-heat oven to 360 degrees F.
  9. Cut the peppers in half lengthwise. Remove seeds and core. Place the peppers, cut side up in an ovenproof dish. Ad ⅓ cup water at the base of the peppers. Stuff the peppers with the quinoa mixture. You will have plenty of stuffing.
  10. Cover the ovenproof dish with aluminum foil. Bake for 35-40 minutes.
  11. Garnish with limes for squeezing over peppers, chopped cilantro and thinly sliced green onion.
Recipe by Ordinary Vegan at