Mexican Stuffed Peppers

Recently my husband has been into cooking (hallelujah!). I guess all I had to do was go away for a week and let him fend for himself to spark the inspiration! The other night he even went grocery shopping on his way home from work and we came up with these spicy Mexican stuffed peppers. They came out pretty awesome.

Fellowship of the Vegetable Mexican Stuffed Peppers

Photo by ZE Photography

Vegan Mexican Stuffed Peppers

By Kylie Bennett Published: July 11, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Recipe for vegan stuffed peppers with quinoa, black beans & soyrizo. Great spicy Mexican inspired flavors in a neat little edible cup.



  1. Preheat oven to 375°. Heat oil in large sauté pan and cook mushrooms with garlic powder, salt & pepper.
  2. Add in soyrizo and beans and continue to cook until everything is heated through. Add in cooked quinoa and stir until all ingredients are combined.
  3. Cut off tops of peppers and clean out the seeds. Stuff peppers with the soyrizo mixture and top with tomatoes.
  4. Line a cookie sheet with foil and add a thin layer of water to it (this helps keep the peppers moist in the oven). Place peppers on sheet and bake for about 15 minutes until they start to get soft.

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