5-Ingredient Mexican Quinoa Stuffed Peppers

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Ingredients5-Ingredient Mexican Quinoa Stuffed Peppers

  • 6 medium bell peppers (any color), tops cut off and cores removed
  • 1 package Morningstar Farms Chipotle Black Bean Crumbles, cooked according to package instructions
  • 3 cups cooked quinoa
  • 2 cups (8 ounces) freshly-shredded Pepper Jack cheese
  • 1 cup good-quality salsa
  • Optional toppings: chopped fresh cilantro, diced avocado, extra cheese


  1. Preheat oven to 350⁰ F.
  2. Arrange the peppers in a 9 x 13-inch baking dish so that the cavity side is facing up.
  3. In a large mixing bowl, stir together the cooked black bean crumbles, cooked quinoa, 1 1/2 cups shredded cheese and salsa until combined.
  4. Spoon the mixture evenly into the cavities of the six bell peppers.
  5. Sprinkle the tops with the remaining 1/2 cup shredded cheese.
  6. Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted.

Serve immediately, topped with optional toppings if desired.

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