Furni-Style Stuffed Bell Peppers with Quinoa

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Colorful bell peppers stuffed with a protein-rich quinoa mixture, featuring the Fresh Hotel community's signature blend of fresh, vibrant flavors. This one-pot recipe, ready in about 55 minutes, pairs bell peppers, 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.

Prep: 25 min Cook: 30 min Serves 4 380 cal/serving

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Ingredients

4 large (mixed colors) bell peppers
1 cup uncooked quinoa
2 cups chicken broth
1/2 cup finely diced red onion
2 cloves minced garlic
1 cup halved cherry tomatoes
1 can (15 oz, drained) black beans
1 tsp cumin
1/2 tsp smoked paprika
2 tbsp olive oil
1/4 cup chopped fresh cilantro
1 tbsp lime juice

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Instructions

Step 1: Preheat oven to 375°F. Cut tops off bell peppers and remove seeds. Brush insides with 1 tbsp olive oil and place upright in a baking dish.
Step 2: Cook quinoa in 2 cups chicken broth according to package instructions (usually 15-20 minutes). Fluff with a fork when done.
Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1/2 diced red onion and 2 minced garlic cloves for 3 minutes until softened. Add 1 cup halved cherry tomatoes, 1 can black beans, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 5 minutes until tomatoes soften.
Step 4: Stir cooked quinoa into the vegetable mixture. Add 1 tbsp lime juice and 1/4 cup chopped cilantro. Season with salt to taste.
Step 5: Spoon mixture evenly into bell peppers. Cover dish with foil and bake for 25 minutes until peppers are tender. Remove foil and bake 5 more minutes to brown slightly. Serve warm.