Half-Cup Quinoa and Black Bean Stuffed Peppers

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

Bell peppers stuffed with a hearty mix of half a cup of quinoa, black beans, and spices, baked until tender and flavorful. This mexican-inspired vegetarian (vegetarian, gluten free) ready in about 55 minutes pairs halved and seeded large bell peppers, quinoa (uncooked), corn kernels (fresh or frozen) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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: 20 min Cook: 35 min Serves 2 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Rinse 1/2 cup uncooked quinoa under cold water, then cook in 1 cup water over medium heat for 15 minutes until fluffy. Fluff with a fork and set aside.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1/4 cup finely chopped red onion and sauté for 3-4 minutes until translucent.
  3. Step 3: In a bowl, combine cooked quinoa, 1/2 cup drained and rinsed black beans, 1/3 cup corn kernels, sautéed onion, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 2 tbsp chopped cilantro. Mix well.
  4. Step 4: Stuff the 2 halved and seeded large bell peppers evenly with the quinoa mixture. Place in a baking dish and cover loosely with foil.
  5. Step 5: Bake for 25 minutes, remove foil, sprinkle 1/2 cup shredded cheddar cheese over the tops, and bake uncovered for another 10 minutes until cheese is melted and peppers are tender.
  6. Step 6: Let cool for 5 minutes before serving.

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Frequently asked questions

How long does Half-Cup Quinoa and Black Bean Stuffed Peppers take to make?

Total time is about 55 minutes (20 min prep + 35 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 Half-Cup Quinoa and Black Bean Stuffed 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 quinoa (uncooked) from drying out.

Can I substitute ingredients in Half-Cup Quinoa and Black Bean Stuffed 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 Half-Cup Quinoa and Black Bean Stuffed Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Cup Quinoa and Black Bean Stuffed Peppers vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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