Tex-Mex Quinoa Stuffed Peppers with Pico De Gallo and Smoky Crema

Stuffed peppers are a classic comfort food and this Tex-Mex twist takes them to the next level. We fill tender bell peppers with fluffy quinoa simmered in a richly spiced tomato sauce, then top everything with a blend of Mexican cheeses and broil until golden and bubbly.

Finish each pepper with a dollop of smoky red pepper crema, fresh pico de gallo and a dash of hot sauce for a burst of flavor in every bite. It’s a satisfying, veggie-forward meal that’s as colorful as it is delicious.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Tri-Colored QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). Bring a medium pot of salted water to a boil. Add the quinoa and cook until tender, about 15 minutes. Drain and set aside.
2. While the quinoa cooks, cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up on a baking sheet. Drizzle with 1 teaspoon of oil and season with salt and pepper. Roast for 10 minutes.
3. Meanwhile, finely dice the red onion. Core and dice the tomato. Pick the cilantro leaves from the stems and chop the stems finely; set leaves aside for garnish.
4. In a large skillet, heat 2 teaspoons of oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the Tex-Mex paste, tomato paste, southwest spice blend and veggie stock concentrate. Cook for 1 minute, then add the cooked quinoa and 1/4 cup of water. Stir to combine and let simmer for 2 minutes. Season with salt and pepper to taste. Remove from heat.
5. Spoon the quinoa mixture evenly into the roasted pepper halves. Top each with Mexican cheese blend. Return to the oven and bake until the cheese is melted and bubbly, about 5-7 minutes.
6. While the peppers bake, make the pico de gallo: In a small bowl, combine the diced tomato, chopped cilantro stems, a squeeze of lime juice and a pinch of salt. Stir to combine.
7. To serve, place a stuffed pepper on each plate. Drizzle with smoky red pepper crema and hot sauce. Top with pico de gallo and garnish with cilantro leaves.

Recipe Tips

FAQ

Can I use a different grain instead of quinoa?

Yes, you can substitute cooked rice, farro or couscous. Adjust cooking time accordingly.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. It contains dairy from the cheese and crema, but no meat.

Can I make this recipe vegan?

To make it vegan, omit the cheese and use a dairy-free crema or skip the crema. The filling is already plant-based.