Southwest Vegetarian Stuffed Peppers with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Vibrant bell peppers stuffed with seasoned quinoa, black beans, corn, and fresh veggies, baked to perfection with melted cheese on top. This Mexican vegetarian recipe, ready in about 65 minutes, pairs large bell peppers, quinoa, and vegetable broth for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 (red large bell peppers, yellow, or orange)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup finely diced red onion
• 2 garlic cloves, minced
• 1 cup chopped tomatoes, fresh or canned, drained
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp divided salt
• 1/2 tsp divided black pepper

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. Cut tops off 4 large bell peppers and remove seeds and membranes. Lightly brush outsides and insides with 1 tbsp olive oil and place upright in a baking dish.
2. Step 2: In a medium saucepan, bring 2 cups vegetable broth to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
3. Step 3: While quinoa cooks, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely diced red onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
4. Step 4: Stir in 1 cup drained black beans, 1 cup corn kernels, 1 cup chopped tomatoes, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until heated through.
5. Step 5: Remove skillet from heat and stir in cooked quinoa and 1/4 cup chopped fresh cilantro.
6. Step 6: Spoon quinoa mixture evenly into each prepared bell pepper, packing gently. Top each pepper with 1/4 cup shredded cheddar cheese.
7. Step 7: Cover baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and peppers are tender.
8. Step 8: Serve warm, garnished with extra cilantro if desired.