Serve up these Quinoa Stuffed Peppers in just one hour. Filled with all ingredients you likely already have on hand like salsa, canned beans, and fresh spices! Serve with a creamy yogurt avocado sauce on top. Vegan options are included too.

How do you make Mexican Quinoa Stuffed Peppers? Can you make it ahead of time?

Stuffed peppers have been my go-to meal lately. It’s so easy to whip up the filling, throw them in the oven, and have a satisfying meal ready in an hour. These Mexican Quinoa Stuffed Peppers have been one of my favorites to prepare, especially because they are so easy to prep in advance.

Have your halved peppers ready to go and combine all the filling ingredients aside from the quinoa and vegetable broth in a bowl. It also helps to have the yogurt avocado sauce already made.

Then, later when you are ready to make the meal, simply cook the quinoa, pour in your filling ingredients, and spoon this into your prepared peppers to bake.

What can yogurt be used for?

The thing that truly makes this recipe for me is the Creamy Yogurt Avocado Sauce on top. Yogurt isn’t limited to just breakfast recipes like overnight oats or crunchy granola and yogurt. I love to go savory and substitute plain yogurt for sour cream in recipes to cut out the saturated fat and pack in the protein. This creamy sauce is also amazing to serve as a party dip, spread over tacos, or dip quesadillas in.

My favorite yogurt to use in this sauce is Siggi’s 0% Plain skyr yogurt. I love the mission behind Siggi’s as they are all about simple ingredients and limited added sugars. Just one 5.3 oz container of this yogurt has an impressive 16 grams of protein and just 7 grams of naturally occurring sugar coming from the lactose found in milk. With other simple, nutritious ingredients like avocados, fresh produce, and flavorful spices–this recipe contains no added sugar! However, you can also use any plain Greek yogurt you like best.

What bell peppers should I use?

You can use red, yellow, or orange peppers for this recipe. You can use green bell peppers too, they are just a little bit more bitter. Try using a variety of sweet bell peppers for beautiful, colorful presentation. As a bonus, these different colors represent different vitamins and minerals which keep us healthy.

What are some of your favorite fillings for delicious stuffed peppers?

Mexican Quinoa Stuffed Peppers with Yogurt Avocado Sauce

Mackenzie Burgess, RDN

Serve up these Mexican Quinoa Stuffed Peppers filled with salsa, canned beans, and fresh spices (ingredients you likely already have on hand) in just one hour! 

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings 6

Recommended Products

• Pre-rinsed Quinoa
• Salsa
• Black Beans

Ingredients

  

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Peppers Ingredients:

• 6 sweet bell peppers of your choice halved and seeds removed (red, yellow, or orange peppers)
• 1 1/2 cup quinoa, uncooked
• 3 cups vegetable broth
• 1 cup salsa or chopped tomatoes
• 1 can corn
• 1 can black beans
• 1/2 lime, juiced
• 1 tablespoon cumin
• 2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup shredded cheddar cheese
• Lime wedges, optional
• Cilantro, optional

Yogurt Avocado Sauce:

• 2 ripe avocados, pit removed
• 1/2 cup Siggi’s 0% Plain skyr yogurt or plain Greek yogurt
• 2 tablespoons cilantro, finely chopped
• 1/2 lime, juiced
• Salt and pepper, to taste

Instructions

 

• Preheat oven to 375 degrees.
• Combine dry quinoa and vegetable broth in a medium sized pot and bring to a boil. Cover and simmer for 15 minutes or until vegetable broth is absorbed.
• Meanwhile, place pepper halves into a large glass dish or baking sheet.
• To make sauce, combine avocado, yogurt, and cilantro in a small dish and set aside.
• Once quinoa is finished cooking, add salsa, corn, black beans, lime juice, cumin, chili powder, garlic powder, and onion powder into the quinoa and stir to combine. Spoon quinoa mixture into halved peppers and top with shredded cheese if desired.
• Cover with foil and bake for 45 minutes or until peppers are slightly softened. Serve hot and top with yogurt avocado sauce, lime wedges, and cilantro. Store any leftover peppers and sauce in the fridge for up to 3 days.

Notes

If you are vegan, serve without cheese or yogurt sauce.

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