Quinoa-Stuffed Bell Peppers with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful, protein-packed bell peppers filled with fluffy quinoa, black beans, and smoky spices—ideal for meal prep. This mexican-inspired vegetarian (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.

★ 4.0 (15 ratings) Prep: 25 min Cook: 40 min Serves 4 Mexican-Inspired cuisine 340 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Quinoa-Stuffed Bell Peppers with Smoked Paprika 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 Smoked Paprika?

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 bell peppers from drying out.

Can I substitute ingredients in Quinoa-Stuffed Bell Peppers with Smoked Paprika?

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 Smoked Paprika 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 Smoked Paprika high protein?

Yes — this recipe is tagged 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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