Gluten-Free Quinoa and Black Bean Stuffed Peppers

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Bell peppers filled with a hearty mixture of quinoa, black beans, corn, and savory spices, baked until tender for a wholesome gluten-free meal. This Mexican-inspired gluten-free recipe (vegetarian), ready in about 65 minutes, pairs large bell peppers (any color), quinoa, rinsed, black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 bell peppers (any color)
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Slice the tops off 4 large bell peppers and remove seeds and membranes. Set aside.
2. Step 2: Cook 1 cup rinsed quinoa with 2 cups water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Fluff with a fork.
3. Step 3: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute to release aroma.
5. Step 5: Add cooked quinoa, 1 can (15 oz) drained black beans, 1 cup frozen corn kernels, 1/4 cup chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Mix well and cook for 2 more minutes.
6. Step 6: Spoon the quinoa mixture evenly into the prepared bell peppers and place them upright in a baking dish.
7. Step 7: Sprinkle 1 cup shredded cheddar cheese over the tops of the filled peppers.
8. Step 8: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and golden.
9. Step 9: Let cool for 5 minutes before serving.