Tex-Mex Quinoa Stuffed Peppers

Tex-Mex Quinoa Stuffed Peppers

These flavorful stuffed peppers are a feast for your taste buds.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serves: 6

Skill level: Intermediate

Nut-Free, Dairy-Free, Egg-Free

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  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 jalapeño pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 tbsp Tex-Mex seasoning
  • 1/4 tsp each salt and pepper
  • 2 cups Ripple Original Unsweetened
  • 2 cups cooked quinoa
  • 1 1/3 cups canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 tbsp finely chopped fresh cilantro
  • 3 bell peppers, halved lengthwise
  • 2 green onions, finely sliced
  1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook onion, jalapeño, garlic, Tex-Mex seasoning, salt and pepper for about 5 minutes or until tender.
  2. Add Ripple Original Unsweetened; bring to boil, stirring frequently. Cook for 3 to 4 minutes or until thickened. Remove from heat; stir in quinoa, black beans, corn and cilantro.
  3. Divide filling among peppers and place in greased 13- x 9-inch baking dish.
  4. Cover with foil; bake for 20 to 25 minutes or until peppers are tender and filling is heated through. Remove foil; cook for 15 to 20 minutes or until tops are golden brown. Garnish with green onions.


Top with shredded vegan or dairy-free cheese before baking.

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