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Mexican Quinoa Stuffed Peppers with Creamy Yogurt Avocado Sauce

Serve up these Quinoa Stuffed Peppers filled with salsa, canned beans, and fresh spices (ingredients you likely already have on hand) in just one hour! 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course, lunch, dinner, meal prep
Cuisine: Mexican
Keyword: healthy, vegetables, protein
Servings: 6


  • 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.


*Alternatively, you can use plain greek yogurt.
If you are vegan, serve without cheese or yogurt sauce.