Recipe: Southwestern Quinoa Stuffed Peppers

I love the idea of food serving as a container. I feel like that’s why people love ice cream cones, the cones are delicious themselves but are also full of tastiness. Fortunately, these southwestern stuffed peppers offer many more of health advantages, in addition to minimizing waste.

  1. They’re extremely versatile. Simply select your fav ingredients and stuff. Tip! Lean meats, low-fat dairy, whole grains, and lots o’ veggies are the best candidates!
  2. They’re perfectly portioned controlled. And who doesn’t need and love that? Our eyes have a tendency to be much larger than our stomach, resulting in uncomfortable fullness and most likely over-consumption of calories. Not with this recipe!
  3. They offer an excellent alternative to what could otherwise be a grain heavy meal. Perfect for you paleo eaters! Remember, My Plate says half of your meal should be fruits and veggies, a fourth protein, and a fourth grains.

Stuffed with a southwestern hash, these peppers will warm your belly and your winter woes!

Southwestern Stuffed Peppers

Makes 6-8 Servings


  • 6-8 bell peppers (depending on size)
  • 1 can of black beans, drained and rinsed
  • 1 can of corn, drained and rinsed
  • 1 pint of cherry tomatoes, quartered
  • 1/3 cup green onions, diced
  • 1 cup quinoa (dry)
  • 1 lb chorizo, browned
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 2 tsp fajita seasoning
  • 2 garlic cloves, minced
  • 3 tbsp fresh cilantro, coarsely chopped
  • 1/2 lime juiced
  • 3/4 cup low-fat shredded cheese
    *Optional garnishes: avocado, salsa, and plain greek yogurt


  1. Preheat the oven to 400 degrees F.
  2. Bring 2 cups of water to a boil in a 1 quart saucepan with 1 cups of quinoa. Once boiling, cover pot and simmer until water has absorbed (~15 minutes).
  3. Add 2 tbsp of olive oil to a skillet over medium heat. Cook chorizo, seasoning with cumin, fajita spice, and garlic. Cook until meat is uniformly brown.
  4. Add meat, quinoa, and veggies to a large bowl. Sprinkle with cilantro and lime juice, stirring until combined.
  5. Cut the tops off 6-8 peppers. Remove hearts and seeds.
  6. Place peppers in a greased 13″ x 9″ pan. Stuff peppers with mixture. Bake in oven for 20 minutes. Top with low-fat shredded cheese and bake for another 5-10 minutes or until the cheese has melted and the peppers have softened. Garnish and serve.

What is your favorite stuffed recipe?

Share the recipe in the comments below. I am always looking to try new recipes!

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Carly Sippel is a registered yoga teacher, certified life coach, and nutrition nut. She has a Bachelor of Science in Nutritional Dietetics from the University of Minnesota, Twin Cities. She turns her passion into practice, promoting healthy bodies in both her personal and professional life.