Baked Vegan Stuffed Bell Peppers with Quinoa and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 international-inspired vegan 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.

★ 4.1 (14 ratings) Prep: 20 min Cook: 40 min Serves 4 International cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Vegan Stuffed Bell Peppers with Quinoa and Black Beans 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 Vegan 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 quinoa, rinsed from drying out.

Can I substitute ingredients in Baked Vegan 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 Vegan 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.

Is Baked Vegan Stuffed Bell Peppers with Quinoa and Black Beans vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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