Oven-Baked Stuffed Bell Peppers with Quinoa, Black Beans, and Sundried Tomatoes

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Colorful bell peppers stuffed with a flavorful blend of quinoa, black beans, sundried tomatoes, and herbs, baked to tender perfection. This Mediterranean-inspired vegetarian recipe, ready in about 65 minutes, pairs quinoa, water, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, tops cut off and seeds removed large bell peppers (red, white, and blue if available)
• 1 cup, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed black beans
• 1/2 cup, chopped sundried tomatoes
• 1 small, finely diced red onion
• 2, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 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 375°F. Place 4 large bell peppers (red, white, and blue if available) upright in a baking dish.
2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water absorbed.
3. Step 3: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely diced small red onion and 2 minced garlic cloves. Sauté for 3-4 minutes until onion is translucent and fragrant.
4. Step 4: In a large bowl, combine cooked quinoa, sautéed onion and garlic, 1 can (15 oz) drained and rinsed black beans, 1/2 cup chopped sundried tomatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
5. Step 5: Spoon quinoa mixture evenly into each bell pepper until filled. If using, sprinkle 1/2 cup shredded cheddar cheese on top of each stuffed pepper.
6. Step 6: Cover baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and bubbly.
7. Step 7: Let cool for 5 minutes before serving.