Herb-Quinoa Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Bell peppers filled with a hearty quinoa and black bean mixture, infused with fresh herbs and roasted vegetables for a vibrant, nutrient-packed meal. This American-inspired vegetarian recipe, ready in about 60 minutes, pairs bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 large (1 red, 1 yellow, 1 green, 1 orange) bell peppers
• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 1 cup, rinsed and drained black beans
• 1 cup, frozen or canned corn
• 1, diced red onion
• 2 cloves, minced garlic
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 cup, chopped fresh cilantro
• 1/4 cup tomato sauce
• 1 tbsp olive oil
• to taste salt
• to taste 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. Cut the tops off the bell peppers and remove seeds and membranes. Place peppers upright in a baking dish.
2. Step 2: In a medium saucepan, combine 1 cup quinoa, 2 cups vegetable broth, 1/4 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 diced red onion and 2 minced garlic cloves, cooking for 3 minutes until softened.
4. Step 4: Stir in 1 cup black beans, 1 cup corn, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 cup tomato sauce. Cook for 5 minutes until heated through.
5. Step 5: Fluff cooked quinoa with a fork and mix in the bean mixture. Stir in 1/4 cup chopped cilantro. Spoon evenly into peppers. Cover with foil and bake for 25 minutes, then remove foil and bake for 10 minutes more until peppers are tender.