Quinoa-Stuffed Bell Peppers with Black Beans and Corn

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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.

Vibrant bell peppers filled with a protein-packed quinoa and bean mixture, baked until tender with a hint of smoky paprika. This Mexican-inspired vegetarian recipe (gluten-free), ready in about 45 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 rice, quinoa, or a quick salad. 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: 25 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 large bell peppers
1 cup quinoa
1 can black beans
1 cup corn kernels
1 cup diced tomatoes
1 tsp paprika
1/2 tsp cumin
2 tbsp olive oil
1/4 cup fresh cilantro
1 lime

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Instructions

Step 1: Preheat oven to 375°F. Cut tops off 4 large bell peppers and remove seeds. Place peppers upright in a baking dish. Cook 1 cup quinoa in 2 cups water for 15 minutes until fluffy and water is absorbed.
Step 2: Drain 1 can black beans and rinse well. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup diced tomatoes, 1 cup corn kernels, 1 tsp paprika, and 1/2 tsp cumin. Cook for 5 minutes until tomatoes soften and flavors meld.
Step 3: Stir cooked quinoa into the vegetable mixture until fully combined. Remove from heat and fold in 1/4 cup chopped cilantro and 1/2 tsp lime zest. Season with salt to taste.
Step 4: Stuff each pepper with the quinoa mixture, pressing gently to fill. Bake uncovered for 25 minutes until peppers are tender and edges are slightly caramelized. Squeeze 1 lime over each pepper before serving.