Smoky Quinoa Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a hearty quinoa mixture, smoked paprika, and black beans for a satisfying vegetarian meal. This american-inspired vegetarian (vegetarian) ready in about 65 minutes pairs bell peppers, cooked quinoa, rinsed and drained black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 25 min Cook: 40 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut 4 bell peppers in half lengthwise and remove seeds and membranes. Place the pepper halves in a baking dish.
  2. Step 2: In a medium bowl, combine 1 cup cooked quinoa, 1 cup rinsed black beans, 1/2 cup corn kernels, 1/4 cup diced red onion, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Spoon the quinoa mixture evenly into the bell pepper halves, pressing gently to pack.
  4. Step 4: Bake for 30 minutes until peppers are tender and filling is hot. Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Smoky Quinoa Stuffed Bell Peppers 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 Smoky Quinoa Stuffed Bell Peppers?

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 Smoky Quinoa Stuffed Bell Peppers?

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 Smoky Quinoa Stuffed Bell Peppers 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 Smoky Quinoa Stuffed Bell Peppers vegetarian?

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

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