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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
Cuisine International, Mexican
Keyword Dairy Free, Gluten Free, Low GI, Vegan, Vegetarian
Prep Time 45 minutes
Cook Time 30 minutes
Course Main Course
Cuisine International, Mexican
Servings 6


  • 2 x Baking Trays
  • Large Mixing Bowl


  • 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.