Chicago Stuffed Bell Peppers

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

Colorful bell peppers filled with a savory quinoa and black bean mixture, baked until tender with a hint of cumin and chili spice. This american-inspired vegetarian ready in about 55 minutes pairs Bell peppers, Quinoa, Black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

★ 4.0 (14 ratings) Prep: 25 min Cook: 30 min Serves 4 American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cut 4 bell peppers in half lengthwise, remove seeds and membranes, and place cut-side down on a baking sheet.
  2. Step 2: Cook 1 cup quinoa in 2 cups water for 15 minutes until fluffy. Drain and cool.
  3. Step 3: Sauté 1/2 cup diced yellow onion and 2 minced garlic cloves in 1 tbsp olive oil for 3 minutes until soft.
  4. Step 4: Mix cooked quinoa, 1 can (15 oz) rinsed black beans, 1 cup corn, sautéed onion, 1 tsp cumin, 1/2 tsp chili powder, and 1/2 cup tomato sauce. Spoon mixture into pepper halves.
  5. Step 5: Bake for 25-30 minutes until peppers are tender and filling is heated through.

Frequently asked questions

How long does Chicago Stuffed Bell Peppers take to make?

Total time is about 55 minutes (25 min prep + 30 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 Chicago 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 bell peppers from drying out.

Can I substitute ingredients in Chicago 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 Chicago 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 Chicago 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.

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