Herb-Quinoa Stuffed Bell Peppers
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 (vegetarian) ready in about 60 minutes pairs rinsed quinoa, vegetable broth, rinsed and drained black beans 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Quinoa Stuffed Bell Peppers take to make?
Total time is about 60 minutes (25 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 Herb-Quinoa Stuffed Bell 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 rinsed quinoa from drying out.
Can I substitute ingredients in Herb-Quinoa Stuffed Bell 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 Herb-Quinoa Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Herb-Quinoa Stuffed Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Used half the salt and it was still plenty flavorful.
