Quinoa Stuffed Peppers

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Colorful bell peppers filled with a spicy quinoa mixture, topped with melted cheese and crispy onions for a flavorful twist on a classic Tex-Mex dish. This Tex-Mex-inspired vegan recipe, ready in about 75 minutes, pairs bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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

• 6 medium, halved lengthwise bell peppers
• 1 cup, uncooked quinoa
• 2 cups vegetable broth
• 1 can (15 oz), drained and rinsed black beans
• 1 cup diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 small, diced red onion
• 1 cup, shredded cheddar cheese

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). In a large pot, combine quinoa, vegetable broth, chili powder, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender and broth is absorbed.
2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté for 5 minutes until softened. Stir in black beans and diced tomatoes; cook for 5 minutes until slightly thickened.
3. Step 3: Place halved peppers in a baking dish, hollowed out. Spoon the quinoa mixture into each pepper, then top with 1/2 cup cheese per pepper. Bake for 25-30 minutes until cheese is melted and edges are crispy.