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. 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.
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!
Bonus tip: If you are still searching for morning yogurt with less sugar, check out their line of 4% no added sugar yogurt–sweetened solely from the fruit they add.
Try using a variety of sweet peppers for beautiful, colorful presentation. Serve up these Mexican Quinoa Stuffed Peppers filled with salsa, canned beans, and spices (ingredients you likely already have on hand) in just one hour! What are some of your favorite fillings for stuffed peppers?
Mexican Quinoa Stuffed Peppers with Creamy Yogurt Avocado Sauce
- 6 sweet peppers of your choice, halved and seeds removed (red, yellow, or orange)
- 1 1/2 cup dry quinoa
- 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
Creamy Yogurt Avocado Sauce:
- 2 ripe avocados, pit removed
- 1/2 cup Siggi’s 0% Plain skyr yogurt*
- 2 tablespoons cilantro, roughly chopped
- 1/2 lime, juiced
- Salt and pepper, to taste
- 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, cut peppers and place 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 creamy sauce, lime wedges, and cilantro. Store any leftover peppers and sauce in the fridge for up to 3 days.