Best Ever Stuffed Bell Peppers with Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a protein-packed quinoa mixture, baked to tender perfection with a hint of smoky paprika. This mexican-inspired vegetarian (vegetarian) ready in about 65 minutes pairs large, halved and seeded bell peppers, rinsed quinoa, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 3.9 (14 ratings) Prep: 25 min Cook: 40 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a medium saucepan, combine 1 cup rinsed quinoa and 1 3/4 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for 5 minutes until softened. Stir in 1 cup black beans, 1 cup corn, 1 can drained diced tomatoes, 1 tsp smoked paprika, and 1/2 tsp cumin, cooking for 3 minutes until heated through.
  3. Step 3: Fluff cooked quinoa with a fork, then mix with bean mixture until combined. Stir in 1/4 cup chopped cilantro.
  4. Step 4: Fill each halved bell pepper with the quinoa mixture, pressing gently to pack. Place peppers upright in a baking dish, cover with foil, and bake for 30 minutes.
  5. Step 5: Remove foil and bake for an additional 10 minutes until peppers are tender and edges are slightly charred. Let rest 5 minutes before serving.

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Frequently asked questions

How long does Best Ever Stuffed Bell Peppers with Quinoa take to make?

Total time is about 65 minutes (25 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 Best Ever Stuffed Bell Peppers with Quinoa?

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 rinsed quinoa from drying out.

Can I substitute ingredients in Best Ever Stuffed Bell Peppers with Quinoa?

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 Best Ever Stuffed Bell Peppers with Quinoa 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 Best Ever Stuffed Bell Peppers with Quinoa 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.

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