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Southwestern Quinoa Stuffed Peppers Recipe - pasilla peppers filled with black beans, quinoa and spices then cooked in a flavorful tomato sauce. Vegetarian, gluten free, clean-eating and absolutely delicious!
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Southwestern Quinoa Stuffed Peppers Recipe

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main
Cuisine: Mexican
Servings: 8 stuffed half peppers
Calories: 234kcal
Author: Jenn


  • 1 28-oz can whole peeled tomatoes
  • 2 garlic cloves
  • 1 jalapeno
  • 1 onion
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 4 green pasilla chili peppers or other similar pepper such as a poblano pepper
  • 1 1/2 cup quinoa cooked and cooled
  • 1 15-oz can black beans, drained and rinsed
  • 1/2 cup onion finely diced
  • 1/2 cup cornmeal
  • 1 tsp. cumin
  • 1/4 tsp. pepper
  • 3/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 3/4 cup water
  • 1/2 cup Monterey Jack cheese


  • Preheat oven to 425ºF.
  • In a blender, puree tomatoes, garlic, jalapeno, onion, salt and pepper. Pour into the bottom of a 9x13" pan and set aside.
  • Cut peppers in half and discard any seeds.
  • In a medium sized mixing bowl, stir quinoa, black beans, onion, cornmeal, cumin, salt, pepper, garlic powder and water together.
  • Stuff each half pepper with quinoa mixture and place in tomato sauce in baking dish. Top each pepper with cheese.
  • Cover with foil and bake in preheated oven for 45 minutes. Then take off foil and bake for 5-10 more minutes, until cheese is bubbly. Serve and enjoy!


Nutrition facts generated from caloriecount.com, Yummy Healthy Easy makes no representation or warranty as to the accuracy of this information.


Calories: 234kcal | Carbohydrates: 39g | Protein: 10.3g | Fat: 4.6g | Saturated Fat: 1.6g | Cholesterol: 6mg | Sodium: 606mg | Fiber: 6g | Sugar: 2.6g