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Tex-Mex Quinoa Stuffed Peppers with Avocado Crema

Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

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.

Tex-Mex Quinoa Stuffed Peppers with Avocado Crema

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
Prep the Bell Peppers
1

  1. Preheat oven to 375°F (190°C).

  2. Arrange halved peppers in a baking dish cut-side up.

  3. Brush with olive oil and season with salt and pepper.

  4. Roast empty peppers for 10–12 minutes to soften slightly while you prep the filling.

Make the Filling
2

  1. Heat 1 tbsp olive oil in a skillet over medium heat.

  2. Add onion and sauté for 3–4 minutes until softened.

  3. Stir in garlic, cumin, chili powder, and smoked paprika; cook 30 seconds.

  4. Add:

    • Cooked quinoa

    • Black beans

    • Corn

    • Tomatoes

  5. Stir well and cook for 3–4 minutes until heated through.

  6. Season with lime juice, salt, pepper, and fold in chopped cilantro.

Stuff & Bake
3

  1. Spoon quinoa filling into pre-roasted pepper halves.

  2. Cover with foil and bake for 15–20 minutes, until peppers are tender.

  3. For extra texture, remove foil for last 5 minutes to lightly brown tops.

Make the Avocado Crema
4

  1. In a blender or food processor, combine:

    • Avocado

    • Greek yogurt

    • Lime juice

    • Olive oil

    • Salt and optional garlic

  2. Blend until smooth and creamy, adding water as needed to reach drizzling consistency.

Serve
5

  1. Plate 2 stuffed pepper halves per serving.

  2. Drizzle generously with avocado crema.

  3. 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

Nutrition Facts

4 servings

Serving size