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Quinoa Stuffed Pepper Poppers

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Tailgating
Cuisine: Mexican
Author: Chelsea LeBlanc


  • 15 Mini Bell Peppers
  • 1 cup of Cooked Quinoa
  • 1 TBSP Taco Seasoning
  • 1 TSP Chipotle Chili Powder
  • 2 TBSP of diced Red Onion
  • 2 TSP of Garlic Powder
  • 1/4 cup of Mexican Cheese
  • Salsa
  • Avocado optional
  • Jalapenos optional


  • Preheat oven to 350 degrees
  • Slice ends off of 10 mini bell peppers and cut in half length wise
  • Clean out the seeds and insides and place the 20 pepper halves on baking dish
  • Dice the remaining 5 mini bell peppers and the red onion
  • Mix quinoa, red onion, chili powder, garlic powder, taco seasoning, and the diced bell pepper in a bowl
  • Take quinoa mixture and stuff each mini bell pepper full
  • Place the peppers in the oven for about 20 minutes
  • Take out of the oven and sprinkle each pepper popper with cheese
  • Place the poppers back in the oven just long enough to let the cheese get all nice and melty
  • Top with Jalapenos or Avocado if you have them on hand (sadly I did not )
  • Serve with a side of salsa
  • Enjoy!