Quinoa-Stuffed Bell Peppers with Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with protein-packed quinoa, smoky black beans, and sweet corn, baked to perfection with a hint of cumin. This mexican-inspired vegetarian (vegetarian, high protein) ready in about 65 minutes pairs uncooked quinoa, (15 oz), drained and rinsed black beans, frozen and thawed corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 375 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.

★ 4.1 (8 ratings) Prep: 25 min Cook: 40 min Serves 4 Mexican cuisine 375 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and arrange 4 halved bell peppers cut-side up in a baking dish.
  2. Step 2: Heat 1 tbsp olive oil in a saucepan over medium heat, add 1/2 cup diced onion and 2 minced garlic cloves, and cook for 4-5 minutes until soft and translucent.
  3. Step 3: Stir in 1 cup uncooked quinoa, 1 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt; toast for 1 minute until fragrant.
  4. Step 4: Add 1 cup frozen corn (thawed), 1 can drained black beans, and 1/2 cup diced tomatoes to the saucepan; simmer for 8-10 minutes until quinoa is tender and liquid is absorbed, stirring occasionally.
  5. Step 5: Remove from heat, stir in 3 tbsp chopped cilantro, then spoon the quinoa mixture evenly into the bell pepper halves.
  6. Step 6: Cover the baking dish with foil and bake for 25 minutes, then uncover and bake for 10 more minutes until peppers are tender and filling is heated through.

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Frequently asked questions

How long does Quinoa-Stuffed Bell Peppers with Black Beans take to make?

Total time is about 65 minutes (25 min prep + 40 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 Quinoa-Stuffed Bell Peppers with Black Beans?

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 uncooked quinoa from drying out.

Can I substitute ingredients in Quinoa-Stuffed Bell Peppers with Black Beans?

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 Quinoa-Stuffed Bell Peppers with Black Beans 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 Quinoa-Stuffed Bell Peppers with Black Beans vegetarian?

Yes — this recipe is tagged vegetarian, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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