Mexican Vegan Stuffed Peppers

Mexican Vegan Stuffed Peppers

Mexican Vegan Stuffed Peppers

This colourful Mexican inspired stuffed peppers are easy, healthy and loaded with flavour. A light and delicious plant-based dish ideal for any vegans – and others – in your life.


Course Main Course
Diet Dairy Free, Gluten Free, Low GI, Vegan, Vegetarian
Servings 6
Prep Time 45 minutes
Cook Time 30 minutes


  • 6 large peppers tops and seeds removed
  • 200 g butternut squash finely diced
  • Tops of peppers finely diced (red part only)
  • 250 g cooked quinoa
  • 1 X 400g black-eyed beans drained & rinsed
  • 80 g spring onions finely chopped (1x large bunch)
  • 60 g sultanas
  • 25 g coriander finely chopped (small handful)
  • 5 g mint finely chopped (a few leaves)
  • ½ tsp garlic finely chopped
  • 1 tsp ground cumin
  • ¼ tsp garlic salt
  • ¼ tsp smoked paprika
  • ¼ tsp chilli flakes
  • 1/8 tsp ground cinnamon
  • Seasoning
  • Olive oil for drizzling


  • Preheat oven to 200 C. Lightly oil a deep baking tray and place the peppers close together, cut side down. Cover with parchment and foil and bake for 20 -30 minutes until slightly soft. Remove from oven, uncover and leave to cool slightly. Lower the oven to 170 C.
  • In a separate tray spread the diced butternut squash and pepper tops. Drizzle with olive oil and place in same oven. Roast for 20-30 minutes until caramelised and soft. Remove from oven and cool slightly.
  • To prepare filling: In a large bowl mix together the cooked quinoa, black-eyed beans, spring onion, sultanas, coriander, mint, spices and seasoning. Add the roasted butternut squash and pepper tops. Gently mix and season to taste.
  • To fill peppers: Spoon the quinoa filling into each pepper and pack as tightly as you can. Place peppers snugly together, filled side up, in the baking tray so they don’t topple over.
  • Return peppers to oven and bake for 20-30 minutes until filling has heated through and peppers are shrivelled.
  • Serve with a crisp fresh green salad or try serving this with homemade roasted tomato sauce.

Maggie's Tips

  • These peppers are really nice served hot, but also good when just above room temperature.
  • Both peppers and quinoa filling can be made a day ahead.
  • Can be frozen for up to 3 months – but will become slightly wetter.
  • Check out how to cook the perfect quinoa here.
  • Check out how to make a gorgeous homemade roasted tomato sauce here.

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