• Haley Fox

Mexican Flair Stuffed Peppers

Mexican themed stuffed peppers with taco seasoned beef, quinoa, beans, corn, tomatoes and plenty of melted cheese! The local bell peppers are the star of this show. In this recipe they are stuffed with Mexican deliciousness that will having you coming back for seconds.

Tip 1: split the ground beef in 1/2 and I made one spicy and the other milder for the kids in the family.

Mexican Flair Stuffed Peppers

Prep Time:20 minutes Cook Time: 50 minutes Total

Time:1 hour 10 minutes Serves: 8

Mexican flair stuffed peppers with taco seasoned beef, quinoa, beans, corn, tomatoes and plenty of melted cheese!


  • 1/2 cup quinoa

  • 1 cup water

  • 1 pound ground beef

  • 1 Vidalia onion, diced

  • 1 pack taco seasoning mix

  • 1/2 cup water

  • 1 (14.5 ounce) can black beans (rinse and drain)

  • 1 cup salsa

  • 1 cup whole kernel corn

  • 4 bell peppers, cut in half (seeded)

  • 1 (14.5 ounce) can enchilada sauce

  • 2 cups shredded monterey jack Cheese

  • 1/2 cup cilantro lime crema with roasted jalapenos

  • 1 cup pico de gallo with jalapenos

  • 1 cup guacamole

  • 1/4 cup feta cheese crumbled


  1. Bring the water and quinoa to a boil, reduce the heat. Simmer and cover, until the liquid has all been absorbed and the quinoa is tender - around 15 minutes, let it sit and cool for 5 minutes, covered.

  2. Meanwhile cook the beef and onions in a large pan over medium-high heat until brown, then drain off any excess fat.

  3. Add the taco seasoning and water, mix, then bring to a boil, reduce the heat and simmer until the liquid has mostly cooked off.

  4. Mix the meat, quinoa, beans, corn and tomatoes and stuff it into the de-seeded peppers.

  5. Spread enchilada sauce over the bottom of the casserole dish, place the peppers in and generously sprinkle on the cheese.

  6. Bake in a preheated 375F oven until the cheese has melted,and the peppers are tender, about 35-40 minutes.

  7. Serve the stuffed peppers in a bed of the sauce, top with roasted jalapeno crema, pico de gallo and guacamole, then serve.

Tip 2: Cook the quinoa a day ahead.to cut down on prep time

Tip 3: Use any leftover filling to make yummy burritos!

Enjoy! xoxo Haley Fox

Original Recipe by: Closet Cooking

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#dinner #stuffedpeppers #mexican



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