Half-Stuffed Bell Peppers with Quinoa and Black Beans
Colorful bell peppers halved and filled with a zesty quinoa and black bean mixture, baked until tender and flavorful. This mexican-inspired vegetarian (vegetarian, 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 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
- 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
Instructions
- 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.
- 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.
- Step 3: Spoon the quinoa mixture evenly into the bell pepper halves, mounding slightly.
- Step 4: Sprinkle 1/2 cup shredded cheddar cheese evenly over the stuffed peppers.
- Step 5: Bake in the oven for 25 minutes until the peppers are tender and the cheese is melted and golden on top.
- Step 6: Remove from oven and let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Stuffed Bell Peppers with Quinoa and Black Beans take to make?
Total time is about 40 minutes (15 min prep + 25 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-Stuffed Bell Peppers with Quinoa and Black Beans?
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 cooked quinoa from drying out.
Can I substitute ingredients in Half-Stuffed Bell Peppers with Quinoa and Black Beans?
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-Stuffed Bell Peppers with Quinoa and Black Beans 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-Stuffed Bell Peppers with Quinoa and Black Beans 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.
