Quinoa-Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Colorful bell peppers filled with protein-rich quinoa, black beans, and corn, baked until tender. This Mexican-inspired vegetarian recipe, ready in about 60 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.

Prep: 20 min Cook: 40 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 large, halved and seeds removed bell peppers
1 cup, cooked quinoa
1 can (15 oz), rinsed and drained black beans
1/2 cup, drained corn
1/4 cup, diced red onion
2 tbsp olive oil
1 tsp cumin
1/2 tsp chili powder
1/2 cup, shredded cheddar cheese

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Instructions

Step 1: Preheat oven to 375°F. Place bell pepper halves cut-side down in a baking dish and pour 1/4 cup water into the dish.
Step 2: In a bowl, combine 1 cup cooked quinoa, 1 can rinsed black beans, 1/2 cup corn, and 1/4 cup diced red onion.
Step 3: Add 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp chili powder, and salt to taste, mixing until evenly distributed.
Step 4: Spoon quinoa mixture into bell pepper halves, then top each with 1/2 cup shredded cheddar cheese.
Step 5: Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes until cheese is melted and bubbly.