Horse Ranch Stuffed Bell Peppers with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A colorful, protein-packed dish inspired by Yukon's horse ranches, featuring bell peppers stuffed with quinoa, black beans, and a zesty lime-cilantro dressing. This Mexican-inspired quick recipe, ready in about 55 minutes, pairs bell peppers, quinoa, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, 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

• 6 large, halved and seeded bell peppers
• 1 cup, cooked quinoa
• 1.5 cups, drained and rinsed canned black beans
• 1/2 cup, finely diced onion
• 2 cloves, minced garlic
• 2 tbsp lime juice
• 1/4 cup, chopped cilantro
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp salt

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 1 cup cooked quinoa, 1.5 cups drained and rinsed black beans, 1/2 cup finely diced onion, 2 minced garlic cloves, 1 tsp cumin, and 1/2 tsp salt. Mix well.
2. Step 2: Stuff each halved bell pepper with the quinoa-black bean mixture, pressing gently to compact. Place the stuffed peppers in a baking dish and drizzle with 1 tbsp olive oil.
3. Step 3: Bake for 25-30 minutes until the peppers are tender and the filling is heated through. Remove from oven and let rest for 5 minutes.
4. Step 4: In a small bowl, whisk together 2 tbsp lime juice and 1/4 cup chopped cilantro. Spoon the dressing over the stuffed peppers before serving.