A delicious and healthy Mexican inspired casserole loaded with peppers, quinoa, beans, salsa, and vegan cheese. The perfect meal to prep and reheat for lunches throughout the week. Healthy, protein packed, and incredibly flavorful, plus the perfect vehicle for hot sauce… ok it ticks all my boxes!
It’s controversial in my house, but I LOVE quinoa. The texture and the taste do me right. However, even if you are a quinoa hater like my wife, this dish may change your mind. She proclaimed this as an “A+ Lunch”.
Per usual, this recipe is super customizable. Use whatever you have on hand and whatever you think will be good! Making this during quarantine, these were all ingredients I’m usually stocked with. I didn’t have cheese shreds, so I used vegan hot pepper slices and cut them into strips, but any vegan mozzarella or cheddar would be delicious here.
I like to cook and bake the casserole in one cast iron to save dishes, but if you don’t have an oven safe skillet you can always cook in it one skillet and then bake it in a different oven safe dish.
Prep your veggies 
Sauté pepper and onion 
Add garlic and spices, then beans and corn 
Mix in quinoa, salsa, and cheese 
Top with cheese shreds 
Add your garnishes
If you try this recipe, let me know what you think by commenting below or tagging me in your photos on Instagram, @namasteandchow!
Mexican Stuffed Pepper Bake
Serves 4-6 as a meal
Ingredients:
1 c quinoa
5 mini peppers, diced
2 jalapeño , seeds and ribs removed, diced
1 onion, diced
2 cloves garlic, minced
1 T chili powder
1/2 T cumin
2/3 c corn kernels
1 can black beans (rinsed and drained)
2/3 c fresh salsa
1/2 c vegan shredded cheese, divided
1 T of your favorite mild hot sauce (I used Cholua Chili Garlic)
1 avocado, sliced
2 T cilantro
2 green onions, sliced
Additional hot sauce for topping
Method:
1. Cook quinoa according to package instructions.
2. Meanwhile, preheat your oven to 375 degrees.
3. Heat oil in a large skillet or cast iron on medium heat. Once hot, add onion and peppers and sauté until tender, about 2-3 min. Add garlic, cumin, and chili powder, and cook another minute, until fragrant
4. Next add your corn and beans to the skillet. Let the corn cook for a couple minutes, then stir in the quinoa, salsa, and half of the cheese. Make sure everything is mixed well.
5. If you used a cast iron or oven safe skillet, simply press the top down so it’s a nice even layer. Otherwise, transfer the mixture to an oven safe dish, then press down into a nice layer. Sprinkle with leftover 1/4 c of cheese shreds. Cover with foil or a baking sheet.
5. Bake the casserole for 10 minutes covered, then remove the cover and bake for another 5 minutes. Remove from oven and let cool for 5 minutes, then top with green onions, cilantro, avocado, and extra hot sauce. Enjoy!
Notes: This will keep in the fridge for 5-7 days. I recommend leaving the green onion, cilantro, and avocado off if you aren’t eating immediately.