Mexican-Style Stuffed Peppers

Mexican-Style Stuffed Peppers

Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!

Mexican-Style Stuffed Peppers

Yields 4 stuffed peppers


4 bell peppers

1 cup Vitacost Black Beans – Non- GMO and Gluten Free

2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO

1 large vine tomatoes, diced

1 medium onion, diced

1/2 cup fresh corn

1 garlic clove

1 Tbsp fresh. cilantro

2 tsp. Vitacost Certified Organic Ground Cumin

1 Tbsp. Badia Chili Powder



  1. In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
  2. In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
  3. Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
  4. Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.


Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.