A hearty mix of quinoa , black beans , corn , and spices is spooned into halved bell peppers, baked until tender, and topped with a cool, tangy avocado crema . These are delicious as a main course or a meal-prep star—nutrient-dense, fiber-rich, and full of flavor.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 minsFor the Stuffed Peppers
4 large bell peppers (any color), halved and seeds removed
1 tbsp olive oil
Salt & pepper, to taste
For the Quinoa Filling
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 cup cooked quinoa (or ⅓ cup dry, cooked in ⅔ cup water)
1 cup canned black beans, rinsed and drained
¾ cup corn (fresh, frozen, or canned)
1 cup diced tomatoes (drained if using canned)
¼ cup chopped cilantro (plus more for garnish)
Juice of ½ lime
Salt and pepper to taste
For the Avocado Crema
1 ripe avocado
¼ cup plain Greek yogurt (or plant-based yogurt for vegan)
Juice of ½ lime
1 tbsp olive oil
1 tbsp water (as needed for blending)
Salt to taste
Optional: 1 small garlic clove or a pinch of cumin
Prep the Bell Peppers
1
Preheat oven to 375°F (190°C) .
Arrange halved peppers in a baking dish cut-side up.
Brush with olive oil and season with salt and pepper .
Roast empty peppers for 10–12 minutes to soften slightly while you prep the filling.
Make the Filling
2
Heat 1 tbsp olive oil in a skillet over medium heat.
Add onion and sauté for 3–4 minutes until softened.
Stir in garlic , cumin , chili powder , and smoked paprika ; cook 30 seconds.
Add:
Cooked quinoa
Black beans
Corn
Tomatoes
Stir well and cook for 3–4 minutes until heated through.
Season with lime juice , salt , pepper , and fold in chopped cilantro .
Stuff & Bake
3
Spoon quinoa filling into pre-roasted pepper halves.
Cover with foil and bake for 15–20 minutes , until peppers are tender.
For extra texture, remove foil for last 5 minutes to lightly brown tops.
Make the Avocado Crema
4
In a blender or food processor, combine:
Avocado
Greek yogurt
Lime juice
Olive oil
Salt and optional garlic
Blend until smooth and creamy, adding water as needed to reach drizzling consistency.
Serve
5
Plate 2 stuffed pepper halves per serving.
Drizzle generously with avocado crema .
Garnish with extra cilantro , lime wedges , or a sprinkle of cotija cheese (optional).
Tips for Success
6
For richer flavor , stir in a spoonful of salsa or chipotle sauce to the filling.
Use jarred roasted red peppers for a shortcut (no roasting required).
If prepping ahead, keep crema separate and drizzle just before serving.
Variations
7
Add shredded cheese on top before baking for a melty finish.
Use brown rice or couscous instead of quinoa.
Make it spicy with jalapeños or chipotle powder in the filling.
Suggested Pairings
8
Serve with: Tortilla chips and salsa, a light green salad, or Mexican-style rice
Drink: Sparkling lime water, agua fresca, or a crisp lager
Occasion: Meatless Monday, meal prep, casual dinner party
Ingredients For the Stuffed Peppers
4 large bell peppers (any color), halved and seeds removed
1 tbsp olive oil
Salt & pepper, to taste
For the Quinoa Filling
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 cup cooked quinoa (or ⅓ cup dry, cooked in ⅔ cup water)
1 cup canned black beans, rinsed and drained
¾ cup corn (fresh, frozen, or canned)
1 cup diced tomatoes (drained if using canned)
¼ cup chopped cilantro (plus more for garnish)
Juice of ½ lime
Salt and pepper to taste
For the Avocado Crema
1 ripe avocado
¼ cup plain Greek yogurt (or plant-based yogurt for vegan)
Juice of ½ lime
1 tbsp olive oil
1 tbsp water (as needed for blending)
Salt to taste
Optional: 1 small garlic clove or a pinch of cumin
Directions Prep the Bell Peppers
1
Preheat oven to 375°F (190°C) .
Arrange halved peppers in a baking dish cut-side up.
Brush with olive oil and season with salt and pepper .
Roast empty peppers for 10–12 minutes to soften slightly while you prep the filling.
Make the Filling
2
Heat 1 tbsp olive oil in a skillet over medium heat.
Add onion and sauté for 3–4 minutes until softened.
Stir in garlic , cumin , chili powder , and smoked paprika ; cook 30 seconds.
Add:
Cooked quinoa
Black beans
Corn
Tomatoes
Stir well and cook for 3–4 minutes until heated through.
Season with lime juice , salt , pepper , and fold in chopped cilantro .
Stuff & Bake
3
Spoon quinoa filling into pre-roasted pepper halves.
Cover with foil and bake for 15–20 minutes , until peppers are tender.
For extra texture, remove foil for last 5 minutes to lightly brown tops.
Make the Avocado Crema
4
In a blender or food processor, combine:
Avocado
Greek yogurt
Lime juice
Olive oil
Salt and optional garlic
Blend until smooth and creamy, adding water as needed to reach drizzling consistency.
Serve
5
Plate 2 stuffed pepper halves per serving.
Drizzle generously with avocado crema .
Garnish with extra cilantro , lime wedges , or a sprinkle of cotija cheese (optional).
Tips for Success
6
For richer flavor , stir in a spoonful of salsa or chipotle sauce to the filling.
Use jarred roasted red peppers for a shortcut (no roasting required).
If prepping ahead, keep crema separate and drizzle just before serving.
Variations
7
Add shredded cheese on top before baking for a melty finish.
Use brown rice or couscous instead of quinoa.
Make it spicy with jalapeños or chipotle powder in the filling.
Suggested Pairings
8
Serve with: Tortilla chips and salsa, a light green salad, or Mexican-style rice
Drink: Sparkling lime water, agua fresca, or a crisp lager
Occasion: Meatless Monday, meal prep, casual dinner party
Tex-Mex Quinoa Stuffed Peppers with Avocado Crema
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