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Cinco de Mayo Recipe: Vegan Quinoa-Stuffed Peppers

April 25, 2014

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Just thinking of Cinco de Mayo gives me an instant stomachache. Don’t get me wrong—I love all of the cheese, chips, and guacamole (not to mention the margaritas!). It’s all so delicious and festive!

But healthy? Far from it. 

This Cinco de Mayo I plan on pre-emptively nipping that stomachache in the bug by whipping up a vegan, Mexican-inspired dish. It’s sure to please all my friends, and guaranteed not to have anyone asleep on the couch by 9 in a deep-fried-cheese-induced coma. These grilled peppers stuffed with quinoa salad are perfect for any fiesta. The smoky, grilled peppers are filled with quinoa, black beans, and fresh veggies, then seasoned with tangy Mexican flavors. If you’re vegan, this dish can be a full meal for four people, and if you’re a meat eater, you can serve one half of a pepper alongside grilled chicken or steak. It’s such a healthy and delicious Cinco de Mayo meal, I promise you won’t miss the cheese at all! 

Quinoa- Stuffed Bell Peppers

Serves 4


  • 4 large bell peppers (any color)
  • 4 tbsp extra-virgin olive oil, divided
  • ½ tsp salt
  • ½ tsp pepper
  • 1 can organic black beans
  • 1 cup fresh corn
  • ½ cup chopped tomatoes
  • 1 avocado, cut into small pieces
  • 2 cups cooked quinoa
  • 2 tsp cumin
  • ½ tsp chili powder
  • 1 lime
  • 2 tbsp fresh chopped cilantro


  1. Preheat the oven to 400°F. Cut all of the peppers in half lengthwise, then hollow out the center, removing all of the seeds. Place the peppers cut side up on a baking sheet lined with tinfoil, and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, then bake for 20 minutes or until peppers are soft and beginning to brown slightly.
  2. In a large bowl, combine the black beans, fresh corn, chopped tomatoes, avocado, and quinoa. Stir to combine.
  3. Add the remaining olive oil, cumin, chili powder, and salt and pepper to taste. Squeeze the juice of one whole lime over into the bowl and stir to combine.
  4. Transfer the peppers to a plate, and then spoon the quinoa salad into each pepper. Sprinkle cilantro on top before serving. Olé!


Do you have a favorite healthy Cinco de Mayo recipe? Share it with us in the comment section below!