Baked Stuffed Bell Peppers with Quinoa and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a protein-packed quinoa and black bean mixture, baked until tender with a hint of cumin and corn for a satisfying vegetarian main. This mexican-inspired vegetarian ready in about 55 minutes pairs large (any color) bell peppers, cooked quinoa, (15 oz) black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.3 (13 ratings) Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and 1 clove minced garlic, sautéing until softened (3 minutes).
  2. Step 2: Stir in 1 cup cooked quinoa, 1 can rinsed black beans, 1 cup corn, 1 tsp cumin, 1/2 tsp chili powder, salt, and pepper. Cook for 5 minutes until combined.
  3. Step 3: Halve bell peppers lengthwise, remove seeds, and place cut-side up in a baking dish. Spoon quinoa mixture evenly into each pepper.
  4. Step 4: Bake for 25-30 minutes until peppers are tender and filling is heated through, then let rest 5 minutes before serving.

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Frequently asked questions

How long does Baked Stuffed Bell Peppers with Quinoa and Black Beans take to make?

Total time is about 55 minutes (20 min prep + 35 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 Stuffed Bell Peppers with Quinoa and Black Beans?

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 cooked quinoa from drying out.

Can I substitute ingredients in Baked Stuffed Bell Peppers with Quinoa and Black Beans?

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 Stuffed Bell Peppers with Quinoa and Black Beans 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.

What goes well with Baked Stuffed Bell Peppers with Quinoa and Black Beans?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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