Baked Vegan Stuffed Bell Peppers with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Colorful bell peppers stuffed with a savory mix of quinoa, black beans, corn, and spices, baked until tender for a wholesome vegan main dish. This vegan recipe, ready in about 60 minutes, pairs large bell peppers, halved and seeded, quinoa, rinsed, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 375°F. Place 4 halved and seeded large bell peppers cut side up in a baking dish.
2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: In a large bowl, combine the cooked quinoa, 1 can (15 oz) drained and rinsed black beans, 1 cup frozen corn kernels, 1 cup diced tomatoes, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
4. Step 4: Stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice into the quinoa mixture.
5. Step 5: Spoon the filling evenly into each bell pepper half. Drizzle 1 tbsp olive oil over the stuffed peppers.
6. Step 6: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops slightly browned.