Quinoa-Stuffed Bell Peppers with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Colorful, protein-packed bell peppers filled with fluffy quinoa, black beans, and smoky spices—ideal for meal prep. This Mexican-inspired vegetarian recipe (high protein), ready in about 65 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 340 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 bell peppers
• 1 cup quinoa
• 1 can black beans
• 1 cup cherry tomatoes
• 1/2 cup red onion
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 2 tbsp olive oil
• 1 1/2 cups vegetable broth
• 1/2 tsp salt
• 2 tbsp chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut the tops off 4 bell peppers and remove seeds; place them upright in a baking dish that fits them snugly.
2. Step 2: Cook 1 cup quinoa in 1 1/2 cups vegetable broth for 15 minutes until fluffy and broth is absorbed, then let cool slightly.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat; add 1/2 cup finely diced red onion and cook for 5 minutes until softened and translucent, then stir in 1 tsp smoked paprika and 1/2 tsp cumin, cooking for 1 minute until fragrant.
4. Step 4: In a large bowl, combine the cooked quinoa, 1 can (15 oz) rinsed black beans, 1 cup halved cherry tomatoes, the onion-spice mixture, and 1/2 tsp salt; mix until evenly distributed.
5. Step 5: Spoon the quinoa filling evenly into the prepared bell peppers, pressing down gently to eliminate air pockets. Cover the baking dish with foil and bake for 30 minutes, then remove foil and bake for 10 more minutes until peppers are tender.
6. Step 6: Sprinkle with 2 tbsp chopped cilantro before serving to brighten the dish.