Quinoa Enchilada Stuffed Peppers {Farmer’s Market Friday}

Quinoa Enchilada Stuffed Peppers are bell peppers stuffed with a santa fe style quinoa with plenty of cheese in homemade enchilada sauce.

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Welcome to another edition of Farmer’s Market Friday!  This week, we’re celebrating colorful, versatile bell peppers. 🙂


Bell peppers weren’t always something I loved.  I grew up with green bell peppers, and this veggie-loving girl detested them.  They were probably the only veggie I wouldn’t eat…besides onions.

Obviously I was never exposed to the beautiful red, yellow, and orange varieties out today, because I love them all.  And the mini multi-colored peppers?  I’m even crazier about those because they’re so cute and fun. 🙂

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Sure, bell peppers are great for adding color to dishes, but they also add a freshness and sweetness as well.  I love to use red bell pepper instead of tomatoes often, especially when tomatoes aren’t in season.

They’re great raw for dipping in Greek Tzatziki dip and in mango salsa.  They’re fabulous in stews like Ratatouille, grilled corn, pepper, and zucchini salad, and sandwiches like this.

And of course, they’re at they’re best as a vehicle for this quinoa enchilada.

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I utilized my 10-Minute Homemade Enchilada Sauce for these Quinoa Enchilada Stuffed Peppers.  It so quick and easy to make on the fly, and I often make a batch just for the freezer to save time on busy nights.

The filling is the star here.  There are roasted sweet potatoes, black beans, roasted corn, cilantro, and plenty of cheese combined with the quinoa.

This recipe has actually been waiting in the wings for weeks, and I’ve been dying to share it.  Honestly, I was the only one in the house that was over the moon for this meal.  First off, I’m the only one that loves peppers.  Second of all, nobody else is into quinoa.  I truly thought that people would change their minds over the quinoa with the sauce and cheese.

I did get one taker — my youngest son liked it and ate the filling outside of the pepper.  I made extra filling and baked it separately because I knew full well that the kids would not go for that stuffed pepper.  I ended up eating most of that, too. 🙂

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These  stuffed peppers are protein-packed, vegetarian, gluten free, and guilt-free — it’s the whole enchilada!

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Quinoa Enchilada Stuffed Peppers {Farmer’s Market Friday}
Prep time
Cook time
Total time
Quinoa Enchilada Stuffed Peppers are bell peppers stuffed with quinoa, sweet potatoes, black beans, corn, cilantro, and plenty of cheese in a roasted red bell pepper sriracha enchilada sauce. This protein packed veggie enchilada inspired dish is one exciting way to eat stuffed peppers!
Serves: 12 stuffed pepper halves
  • One batch of Ten-Minute Homemade Enchilada Sauce or a 15 ounce can of your favorite enchilada sauce.
  • (6) large bell peppers, halved, seeded, and white membranes removed
  • 1 cup quinoa, rinsed and cooked according to package instructions
  • 1 tablespoon olive oil
  • (1) medium sweet potato, peeled and cubed into ¼" chunks
  • (1) 15 ounce can black beans, rinsed and drained
  • 1 cup corn, fresh or frozen* (I used Trader Joe's frozen roasted corn)
  • ¼ cup chopped fresh cilantro
  • 1½ cups grated cheese (I used mozzarella), divided*
  • chopped green onions, for garnish
Prepare the roasted sweet potato:
  1. Preheat the oven at 375 degrees. Toss the sweet potato chunks with the olive oil, and salt and pepper to taste. Spread in an even layer on a rimmed baking sheet, and roast for 15-20 minutes, or until soft and caramelized. Set aside.
Assemble the stuffed peppers:
  1. Lower the oven temperature to 350 degrees. Place the bell peppers on a large rimmed baking sheet. In a large bowl, combine the cooked quinoa, sweet potato, black beans, corn, and cilantro. Add 1½ cups of the enchilada sauce, reserving the rest for serving. Stir in 1 cup of the cheese, taste the mixture, and add salt, to taste.
  2. Fill each pepper with about ½ cup of the quinoa. Cover the peppers with foil and bake 45-50 minutes, or until the peppers are very tender. Remove the foil and top the peppers with the remaining cheese. Bake another 5-10 minutes until the cheese has melted. Remove from the oven and serve with warm enchilada sauce and top with the chopped green onions. Enjoy!
Total time above includes cooking the quinoa and sweet potatoes prior to baking the peppers.

If you're using fresh corn, make sure to cook it first. If you're using frozen corn, simply thaw it.

Begin checking the peppers for doneness at around 40 minutes as all oven temperatures vary. The more tender the peppers, the better!

Recipe by Flavor the Moments.


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