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Mexican Quinoa Stuffed Pepper with Hatch Chiles and Corn

These Mexican Quinoa Stuffed Peppers have hatch chiles and corn then topped with cheese.

Stuffed peppers are my favorite Meatless Monday dish. This Mexican Quinoa Stuffed Pepper has hatch chilies and corn, topped with goat cheese. I love stuffed peppers because if you are only cooking for one or two, they make great leftovers. Cook once and have one or two more meals, ready to heat up after a busy day!

Why Hatch Chiles Are So Good

Hatch chiles are so yummy! You can only get them for a short season each year but they freeze beautifully so you can roast up a bunch and stock up for the year. Melissa’s Produce did a huge on-site roasting at my local Smart and Final a few weeks ago. It was delish!


  • Roasted red peppers – hold them over a gas flame until slightly charred, then cut in half and seed
  • Hatch chiles or poblano if they aren’t available
  • Corn
  • Red onion, chopped
  • Olive oil
  • Fresh lime juice
  • Kosher salt
  • Ground cumin
  • Oregano
  • Muir Glen Tomatoes with Chiles – if you can’t find add 1/2 can of green chiles to a can of roasted tomatoes
  • Cooked quinoa – make or buy the frozen from Trader Joe’s
  • Mini bell peppers, seeded
  • Smoked gouda cheese, shredded

How To Make Mexican Quinoa Stuffed Peppers

Start by roasting the peppers. Gently roast the red bell peppers and then cut in half and removing the seeds. Roast the poblano peppers until fully charred outside. You can hold them over a gas flame or under a broiler. Place in a plastic bag for 10 minutes, then using a paper towel brush off the outer skin. Seed and chop

Cook the quinoa. You can do this the day before or buy pre-cooked or frozen quinoa to save time.

Looking for other hatch chile recipes? Try my Twice Baked Potatoes and Hatch Chile Potato Casserole. This is one of my go-to corn dishes. What are you favorite Hatch chile recipes? Leave in the comments below, I’d love to hear!

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plate of mexican-quinoa-stuffed-peppers-with-hatch-chiles-and-corn

Mexican Quinoa Stuffed Peppers with Hach Chilies and Corn


These Mexican Quinoa Stuffed Peppers are loaded with  gluten-free quinoa, hatch chiles, corn and topped with melted cheese- hearty and healthy.


Units Scale
  • 3 roasted red peppers
  • 2 hatch chiles or poblano chiles if not available
  • 1 cups fresh corn
  • 1 cup red onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano
  • 1 can Muir Glen Tomatoes with Chiles
  • 2 cups cooked quinoa
  • 4 ounces smoked gouda cheese, shredded


  1. Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
  2. Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
  3. Bake 15 minutes or until peppers are tender and stuffing is hot.

  4. Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
  5. Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Mexican

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