Data Delight Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Colorful bell peppers stuffed with a savory mix of quinoa, black beans, corn, and fresh herbs, baked to perfection for a visually stunning meal. This american-inspired vegetarian (vegetarian) ready in about 65 minutes pairs large, halved and seeded bell peppers, rinsed quinoa, (15 oz), drained and rinsed 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.

Ingredients

• 4 large, halved and seeded bell peppers
• 1 cup, rinsed quinoa
• 1 can (15 oz), drained and rinsed black beans
• 1 cup, frozen and thawed corn
• 1/2 cup, finely diced red onion
• 2 cloves, minced garlic
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 1/4 cup, chopped fresh cilantro
• 1, juiced lime
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Place the halved bell peppers cut-side up on a baking sheet. Brush the insides lightly with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Bake for 10 minutes to soften slightly.
2. Step 2: While peppers bake, cook the quinoa: bring 2 cups water to a boil, add 1 cup rinsed quinoa and 1/4 tsp salt. Cover and simmer for 15 minutes until fluffy. Fluff with a fork and let cool slightly.
3. Step 3: Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, and cook for 3 minutes until softened. Stir in the diced tomatoes, cumin, chili powder, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes to meld flavors.
4. Step 4: In a large bowl, combine the cooked quinoa, black beans, corn, the tomato mixture, and 1/4 cup chopped cilantro. Squeeze in the lime juice. Taste and adjust seasoning with salt and pepper.
5. Step 5: Spoon the mixture evenly into the baked bell peppers. Return to the oven and bake for 25-30 minutes until the peppers are tender and the filling is hot. Garnish with extra cilantro and serve.