Grilled Quinoa-Stuffed Peppers with Aymara Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Bell peppers stuffed with a spiced quinoa and vegetable filling inspired by Aymara indigenous flavors, grilled to smoky perfection. This Latin American-inspired vegetarian recipe, ready in about 45 minutes, pairs large bell peppers, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, tops cut off and seeds removed large bell peppers
• 1 cup, rinsed quinoa
• 2 cups water
• 1 small, finely chopped red onion
• 2, minced garlic cloves
• 3 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 3 tbsp chopped fresh cilantro
• 1 cup fresh or frozen corn kernels
• 2 tbsp lime juice
• 1 tsp, divided salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. Step 2: Heat 3 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped red onion and 2 minced garlic cloves; sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika; cook for 1 minute until spices are aromatic.
4. Step 4: Add 1 cup corn kernels and cook for 3 minutes until heated through.
5. Step 5: Combine the cooked quinoa, spiced corn mixture, 3 tbsp chopped fresh cilantro, 2 tbsp lime juice, and remaining 1/2 tsp salt and 1/2 tsp black pepper in a bowl; mix thoroughly.
6. Step 6: Stuff each of the 4 prepared large bell peppers evenly with the quinoa mixture.
7. Step 7: Preheat grill to medium heat. Grill the stuffed peppers for 15-18 minutes, turning occasionally until pepper skins are charred in spots and filling is heated through.
8. Step 8: Remove from grill and let rest for 5 minutes before serving.