Click for Cookbook LOGIN
"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Quinoa Stuffed Peppers With Jalepeno Cheese Sauce Recipe

  Tried it? Rate this Recipe:


This recipe for Quinoa Stuffed Peppers With Jalepeno Cheese Sauce is from Easy Vegan for Busy Parents, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Jalepeno Cheese Sauce

1 tbsp. olive oil
1/4 red onion roughly chopped
2 cloves garlic roughly chopped
1.5 tsp. cumin
salt and pepper to taste
1 jalapeno roughly chopped
8 oz. vegan cream cheese
1/2 bunch cilantro
1/4 - 1/2 cup water

Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt and pepper. Saute until onions begins to soften (approx. 5-7 minutes), stirring regularly. Add jalapeņo and cream cheese to the pan and cook for an additional 1-2 minutes, or until cream cheese softens and everything is combined. Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use.

This is excellent as a nacho cheese sauce, to pour over blackbean burgers or have it for taco night toppings. I like to make a double batch for the week.

Quinoa Peppers

3 large bell peppers cut in half and deseeded
1/2 cup jalapeno cream sauce + more for topping
1 can black beans drained and rinsed
1 cup quinoa cooked
1/2 cup frozen corn
1 can rotel tomatoes and green chilies

Preheat oven to 375 degrees. Pour a couple tablespoons of water into the bottom of a baking dish. Add all of the ingredients (except for the peppers) into a large bowl and stir to combine. Taste filling and adjust seasoning as needed. Fill each pepper with filling mixture and place in the baking dish. Cover with foil and cook for 30-40 minutes, or until peppers are tender. Remove from the oven and top with jalapeņo cream sauce and cilantro.

I like to prep these on the weekend and wait to cook them until the evening we will have dinner. The leftovers work well as a salad topper the next day as well.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!