Half-Stuffed Bell Peppers with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Colorful bell peppers halved and filled with a zesty quinoa and black bean mixture, baked until tender and flavorful. This Mexican-inspired vegetarian recipe (gluten free), ready in about 40 minutes, pairs large bell peppers, halved and seeded, cooked quinoa, 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 2, 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

• 2 large bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup red onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Brush 2 halved and seeded bell peppers with 1 tbsp olive oil and place them cut side up on a baking sheet.
2. Step 2: In a mixing bowl, combine 1 cup cooked quinoa, 1/2 cup black beans, 1/2 cup corn kernels, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
3. Step 3: Spoon the quinoa mixture evenly into the bell pepper halves, mounding slightly.
4. Step 4: Sprinkle 1/2 cup shredded cheddar cheese evenly over the stuffed peppers.
5. Step 5: Bake in the oven for 25 minutes until the peppers are tender and the cheese is melted and golden on top.
6. Step 6: Remove from oven and let cool slightly before serving.