Low-Rise Stuffed Bell Peppers with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Bell peppers filled with a hearty quinoa and black bean mixture, baked at low temperature to keep peppers tender without collapsing. This Latin American-inspired vegetarian recipe, ready in about 75 minutes, pairs bell peppers, quinoa, 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, tops cut off and seeds removed bell peppers
• 1 cup, rinsed quinoa
• 1 can (15 oz), drained and rinsed black beans
• 1 cup, fresh or frozen corn kernels
• 1 small, finely diced red onion
• 1 tsp cumin powder
• 1 tsp chili powder
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, optional shredded cheddar cheese

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Instructions

1. Step 1: Preheat oven to a low 300°F to gently cook the peppers without drying them. In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce to low and simmer covered for 15 minutes until quinoa is fluffy and broth is absorbed.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small diced red onion and sauté for 4 minutes until softened. Stir in 1 tsp cumin powder and 1 tsp chili powder, cooking for 1 minute until fragrant.
3. Step 3: In a large bowl, mix the cooked quinoa, sautéed spiced onions, 1 can (15 oz) drained black beans, 1 cup corn kernels, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh cilantro.
4. Step 4: Stuff the hollowed 4 large bell peppers with the quinoa mixture and place them upright in a baking dish. Cover loosely with foil and bake for 45 minutes at 300°F until peppers are tender but still hold their shape.
5. Step 5: Optional: Remove foil, sprinkle 1/2 cup shredded cheddar cheese over each pepper, and bake uncovered for an additional 5 minutes until cheese melts and bubbles.