Spicy quinoa stuffed rainbow mini peppers that are vegetarian. Each one filled with fluffy quinoa, pinto bean, aromatic seasoning, and spicy jalapeno.
Furthermore, these stuffed peppers are perfect because you can:
- Put them in the freezer and enjoy later.
- Get the kids involved by helping you stuff them.
- Eat them for lunch or dinner.
- Enjoy as many as you want because they are gluten-free, dairy-free, and contain no meat. Yay!
C’mon, what more can you ask for?
Are mini sweet peppers the same as bell peppers?
The taste of mini peppers are sweeter and can contain fewer seeds. Excitingly enough, you can enjoy mini peppers the same as any regular bell pepper.
Now, let’s talk about what we are going to stuff these peppers with.
What are these mini peppers stuffed with?
Additionally, there are no crazy ingredients in here!
Quinoa — will be the rice substitute. More importantly, make sure to use unseasoned, unsalted, cooked quinoa for this recipe.
Pinto beans — again, this recipe is vegan and the beans will add plant-based protein and flavor.
Jalapeño — adds a nice spicy kick.
Onion — make sure to finely chop your onions. Feel free to use yellow, white, or red onion.
Cilantro — finely copped and there is no substitution (sorry).
Finally, spices like cumin, oregano, garlic powder, smoked paprika, or chili powder, olive oil, and of course, salt and pepper.
These stuffed mini peppers would go great with these recipes
- Cilantro Lime Cauliflower Red Rice
- Best Ever Pico De Gallo (no cilantro) with tips!
- Simple Guacamole Recipe (with tips!)
- Easy Mexican Salsa
Without further ado, let’s make Spicy Quinoa Stuffed Rainbow Mini Peppers!
- 1 lb. 20-23 mini multicolored peppers
- ⅓ cup finely chopped onion
- ½ cup cooked unseasoned pinto beans unsalted
- ½ cup cooked quinoa, unseasoned unsalted
- 1 jalapeno seeds and ribs removed, finely chopped
- ⅓ cup finely chopped cilantro loosely packed
- 1 lime
- ½ tsp garlic powder
- 1 tsp oregano
- ½ tsp cumin
- ½ tsp chili powder or smoked paprika
- ¼ tsp coarse black pepper or to taste
- ¾ tsp kosher salt
- 1 tbsp extra virgin olive oil
- ¼ cup tomato paste
- ¾ cup water
- ¼ tsp kosher salt
Prep the peppers
- Cut off the tops of each pepper. Remove the seeds and ribs of each pepper. Be organized. Place the top of each pepper next to its owner. You will use the tops of the pepper as a “lid”. Set aside.
Make the stuffing
- In a large bowl, add the pinto beans, quinoa, cilantro, spices, the juice of the lime, and the olive oil. Mix until well combined. Set aside.
Putting it all together
- Preheat the oven to 400 ° F
- Stuff the quinoa mixture into each pepper. Transfer each one to an oven-safe baking dish. Repeat the process until all of the peppers are filled. Top each pepper with their “lid”. Now let’s make the sauce to pour over them.
- To make the sauce simply, add the tomato paste, water, and salt into a mixing bowl, and whisk until a tomato-sauce-like mixture forms.
- When ready, pour the sauce all over the peppers. Know that each one may not be coated with the sauce. This liquid is merely to keep the stuffed peppers moist during the baking process.
- When ready, cover the baking dish with foil, and transfer into a preheated oven set at 400 ° F and bake for 45 minutes.
- Optional: uncover the foil and bake the peppers on a low-broil for 3-5 minutes just until the edges are nicely golden brown.
- Enjoy with warm buttery rice, fluffy quinoa, or simply on its own.