Baked Quinoa-Black Bean Stuffed Bell Peppers
Vibrant bell peppers filled with a hearty quinoa and black bean mixture, topped with fresh cilantro. This american-inspired vegetarian (vegetarian) ready in about 60 minutes pairs large bell peppers, cooked quinoa, (15 oz), rinsed and drained black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can (15 oz), rinsed and drained black beans
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup, finely chopped red onion
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- 1/2 cup, optional shredded cheese
Instructions
- Step 1: Preheat oven to 375°F. Place 4 large halved bell peppers (seeds removed) cut-side up in a baking dish.
- Step 2: In a large bowl, combine 1 cup cooked quinoa, 1 can (15 oz) black beans (rinsed and drained), 1 cup corn kernels, 1/2 cup diced tomatoes, 1/4 cup finely chopped red onion, 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly distributed.
- Step 3: Spoon the mixture evenly into the bell peppers, pressing down gently to fill completely. Sprinkle 1/2 cup shredded cheese over the top if using.
- Step 4: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake for 10 more minutes until peppers are tender and filling is hot.
- Step 5: Garnish with 1/4 cup fresh cilantro before serving.
Frequently asked questions
How long does Baked Quinoa-Black Bean Stuffed Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Quinoa-Black Bean Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.
Can I substitute ingredients in Baked Quinoa-Black Bean Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Quinoa-Black Bean Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Quinoa-Black Bean Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My husband and I both loved these; they're great for meal prep.
- ★★★★★
Easy and delicious, will make again.
- ★★★★★
The quinoa and black bean filling was so flavorful and the bell peppers held up perfectly.
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