Mexican Stuffed Peppers

Once again an abundance of CSA peppers led me to a stuffed pepper recipe – this time with a Mexican twist.  I based the filling on a chorizo recipe out of The Happy Herbivore cookbook.  It was delicious.  My daughter’s not a big fan of peppers, but ate the filling out of it!  🙂


  • 6 – 8 bell peppers, any color (or a mix!)
  • 2 cups water
  • 1 Tbsp red wine vinegar
  • 2 Tbsp reduced sodium tamari or soy sauce
  • 1 tsp granulated garlic powder
  • 1 1/4 tsp granulated onion powder
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1 Tbsp chili powder
  • dash of ground cinnamon
  • 3 Tbsp ketchup
  • 1 cup quinoa
  • 1 can black beans
  • 1/4 tsp salt if beans are unsalted

Preheat oven to 350 degrees.  Prepare bell peppers by cutting in half lengthwise and removing the seeds and white membranes, but keeping the stems (see picture below).  **If you don’t have the time to make the quinoa, then stuff, then bake it all, bake the empty peppers while the other stuff is cooking, then stuff and bake for just a bit more.**

Prepare filling by combining water through quinoa in a saucepan and stir to combine spices.  Bring to a boil, and simmer on low, covered until quinoa is done and all liquid is absorbed.  Add black beans and salt (if needed) and stir.  Stuff into peppers.  Bake until peppers are done to your liking, about an hour.



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