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Taco-Stuffed Peppers

Taco night just got a whole lot more vegetarian!

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Servings: 4

4 medium/large bell peppers (Try to find peppers with flat bases that can stand upright.)

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

1 cup quinoa, rinsed and drained

1½ cups vegetable stock

1 15-ounce can of black beans, drained and rinsed

1 cup corn

1 cup shredded cheese

½ cup enchilada sauce


Sour cream





# Preheat oven to 350˚F/180˚C.

# Wash and dry the peppers. Using a sharp knife, take off their tops and remove the seeds and pith. Arrange the peppers in an oven-safe dish so that they stand upright.

# Bake the peppers for 20 minutes.

# While the peppers are baking, begin cooking the quinoa. Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.

# Add garlic and cook for an additional 2 minutes. Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.

# Bring to a boil over high heat for 2 minutes. Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.

# Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.

# Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.

# Generously top with cheese and return to the oven for an additional 20 minutes.

# Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.

# Enjoy!

Inspired by: Two Peas And Their Pod and Minimalist Baker.

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