Gluten-Free Mexican Quinoa Stuffed Peppers

My buddy invited me over for a cookout last summer, and when I showed up with these stuffed peppers, everyone kind of laughed — until they tried one. By the end of the night, people were asking me to make them again for the next get-together. There’s something about the combination of smoky quinoa, creamy black beans, and sweet corn packed inside a tender pepper that just hits different. Now it’s my go-to when I need to feed a crowd without spending all day in the kitchen.

aka Fiesta in a Pepper

Ingredients

• 6 large bell peppers (a mix of red, yellow, and orange), tops cut off and seeds removed
• 1 cup quinoa, rinsed well
• 2 cups gluten-free chicken broth
• 1 tablespoon avocado oil
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fire-roasted diced tomatoes (from a 14.5 oz can)
• 1 cup sweet corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Sea salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• 1 cup tomato sauce (check label for gluten-free)

Optional Toppings

• Sliced avocado
• Pickled jalapeño slices
• Extra lime wedges
• Dairy-free sour cream or cashew crema

Instructions

1. Cook the quinoa: In a medium saucepan, bring the gluten-free chicken broth to a boil over medium-high heat. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. Sauté the aromatics: While the quinoa cooks, heat the avocado oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
3. Build the filling: Add the black beans, fire-roasted tomatoes, corn, cumin, chili powder, and smoked paprika to the skillet. Stir everything together and cook for 3-4 minutes. Fold in the cooked quinoa, lime juice, and most of the cilantro (save some for garnish). Season with salt and pepper to taste.
4. Prep the peppers: Stand the hollowed-out bell peppers upright in a deep skillet or Dutch oven. Spoon the quinoa filling generously into each pepper, pressing down gently to pack them full.
5. Simmer: Pour the tomato sauce into the bottom of the skillet around the peppers. Add 1/4 cup of water. Cover tightly with a lid and cook over medium-low heat for 20-25 minutes, until the peppers are tender but still hold their shape.
6. Serve: Carefully transfer the stuffed peppers to plates. Spoon any remaining sauce from the skillet over the top. Garnish with the reserved cilantro, sliced avocado, and a squeeze of fresh lime.

Tips

• If your peppers won’t stand upright, slice a thin piece off the bottom to create a flat base — just don’t cut all the way through.
• Use vegetable broth instead of chicken broth to make this completely plant-based.
• Leftovers keep beautifully in the fridge for up to 3 days. Reheat in a covered skillet with a splash of water.
• For extra protein, stir in some shredded rotisserie chicken or cooked ground turkey to the filling.
• Make sure your broth and tomato sauce are certified gluten-free — some brands sneak in wheat-based thickeners.