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Mayan Smoky Red Vegan Stuffed Bell Peppers with Avocado Lime Cream


For the Stuffed Bell Peppers:

  • 4 large bell peppers (any color)

  • 1 cup quinoa, rinsed

  • 2 cups vegetable broth

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) corn kernels, drained

  • 1 can (14.5 oz) diced tomatoes

  • 2 tablespoons Mayan Smoky Red seasoning

  • 1/4 cup fresh cilantro, chopped

  • Salt and pepper to taste

For the Avocado Lime Cream:

  • 1 ripe avocado

  • 1/4 cup vegan yogurt or sour cream

  • Juice of 1 lime

  • 1 tablespoon olive oil

  • 1 teaspoon Mayan Smoky Red seasoning

  • Salt to taste


  1. Prepare the Quinoa:

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

  1. Prepare the Bell Peppers:

  • Preheat the oven to 375°F (190°C).

  • Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly so they stand upright. Place the peppers in a baking dish.

  1. Prepare the Filling:

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

  • Stir in the black beans, corn kernels, diced tomatoes, and 2 tablespoons of Mayan Smoky Red seasoning. Cook for about 5 minutes until heated through.

  • Add the cooked quinoa to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld. Stir in the chopped cilantro and season with salt and pepper to taste.

  1. Stuff the Peppers:

  • Spoon the quinoa and vegetable mixture into the prepared bell peppers, packing the filling tightly. Place the stuffed peppers in the baking dish.

  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top.

  1. Prepare the Avocado Lime Cream:

  • While the peppers are baking, prepare the avocado lime cream. In a blender or food processor, combine the avocado, vegan yogurt or sour cream, lime juice, olive oil, 1 teaspoon of Mayan Smoky Red seasoning, and a pinch of salt. Blend until smooth and creamy.

  1. Serve:

  • Remove the stuffed peppers from the oven and let them cool slightly. Drizzle with the avocado lime cream and garnish with additional chopped cilantro if desired.

  • Serve the stuffed peppers hot, with any remaining avocado lime cream on the side.


  • For a five-star presentation, arrange the stuffed peppers on a serving platter and garnish with lime wedges and fresh cilantro.

  • Serve on beautifully arranged plates with a drizzle of avocado lime cream and a sprinkle of smoked paprika for added color.

Enjoy this flavorful and vibrant vegan dish, bursting with the smoky, spicy flavors of the Mayan Smoky Red seasoning!

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