Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 8
Delectable, irresistible, and my favourite Mexican themed dish made with taco seasoned beef, quinoa, beans, corn, tomatoes, and loads of melted cheese!
Ingredients
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1/2 c quinoa
1 c water
1 lb ground beef
1 onion, diced
1 tbsp taco seasoning (or one package)
1/2 c water
1 (14.5 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes (or 1 cup salsa)
1 c corn
4 bell peppers, cut in half and seeds removed
1 c enchilada sauce (or 1 (14.5 oz) can enchilada sauce) (optional)
2 c cheese (cheddar and/or Monterey Jack), shredded
1/2 c cilantro lime crema (with and without the roasted jalapenos)
1 c pico de gallo (with and without jalapenos)
1 c guacamole (with and without jalapenos)
1/4 c queso fresco (or feta) crumbled
How to make Mexican Stuffed Peppers
Step 1: Take the water and quinoa to a boil. Decrease the heat and simmer, covered for about 15 minutes until the quinoa is tender and the liquid has consumed. Allow cooling for at least 5 minutes.
Step 2: In the meantime, in a large pan, cook the beef over medium-high heat, breaking the meat apart as it cooks until browned. Drain excess grease.
Step 3: Add the taco seasoning and water to the pan and bring to a boil. Decrease the heat to simmer until the liquid cooked off.
Step 4: Combine the meat, quinoa, beans, corn, and tomatoes. Fill the peppers with the meat mixture.
Step 5: In the bottom of one or more baking pans, evenly spread the enchilada sauce. Add the peppers and sprinkle the cheese on top.
Step 6: Place inside the preheated 350 degrees F or 180 degrees C oven and bake for about 30 to 40 minutes until the cheese has melted, the peppers are tender, and the sauce is bubbling.
Step 7: Once done, remove from the oven and serve with the sauce, topped with roasted jalapeno crema and on the side a pico de gallo and guacamole.
NOTES:
Add more taco seasoning for an extra kick or less if desired. Or break the filling in half and control the amounts of seasoning in each.
For this recipe, you can cook the quinoa a day in advance, or even the roasted jalapeno crema, pico de gallo, and guacamole.
You can assemble the stuffed peppers ahead and just pop in the oven when ready to serve.
This dish freezes well and can quickly be reheated.
In place of enchilada sauce, you can oil the baking pan instead and bake the stuffed peppers without the sauce.
If you have any leftover filling, make burritos out of them!
Nutrition Facts:
Calories 460, Fat 26g (Saturated 12g, Trans 1g), Cholesterol 79mg, Sodium 880mg, Carbs 33g (Fiber 8g, Sugars 10g), Protein 24g

Ingredients
- 1/2 c quinoa
- 1 c water
- 1 lb ground beef
- 1 onion, diced
- 1 tbsp taco seasoning (or one package)
- 1/2 c water
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes (or 1 cup salsa)
- 1 c corn
- 4 bell peppers, cut in half and seeds removed
- 1 c enchilada sauce (or 1 (14.5 oz) can enchilada sauce) (optional)
- 2 c cheese (cheddar and/or Monterey Jack), shredded
- 1/2 c cilantro lime crema (with and without the roasted jalapenos)
- 1 c pico de gallo (with and without jalapenos)
- 1 c guacamole (with and without jalapenos)
- 1/4 c queso fresco (or feta) crumbled
Instructions
Step 1: Take the water and quinoa to a boil. Decrease the heat and simmer, covered for about 15 minutes until the quinoa is tender and the liquid has consumed. Allow cooling for at least 5 minutes.
Step 2: In the meantime, in a large pan, cook the beef over medium-high heat, breaking the meat apart as it cooks until browned. Drain excess grease.
Step 3: Add the taco seasoning and water to the pan and bring to a boil. Decrease the heat to simmer until the liquid cooked off.
Step 4: Combine the meat, quinoa, beans, corn, and tomatoes. Fill the peppers with the meat mixture.
Step 5: In the bottom of one or more baking pans, evenly spread the enchilada sauce. Add the peppers and sprinkle the cheese on top.
Step 6: Place inside the preheated 350 degrees F or 180 degrees C oven and bake for about 30 to 40 minutes until the cheese has melted, the peppers are tender, and the sauce is bubbling.
Step 7: Once done, remove from the oven and serve with the sauce, topped with roasted jalapeno crema and on the side a pico de gallo and guacamole.
Notes
Add more taco seasoning for an extra kick or less if desired. Or break the filling in half and control the amounts of seasoning in each. For this recipe, you can cook the quinoa a day in advance, or even the roasted jalapeno crema, pico de gallo, and guacamole. You can assemble the stuffed peppers ahead and just pop in the oven when ready to serve. This dish freezes well and can quickly be reheated. In place of enchilada sauce, you can oil the baking pan instead and bake the stuffed peppers without the sauce. If you have any leftover filling, make burritos out of them!