Southwest Vegetarian Stuffed Peppers with Quinoa and Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired vegetarian recipe, ready in about 65 minutes, pairs large bell peppers, quinoa, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 20 min Cook: 45 min Serves 4 Mexican cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (red, yellow, or orange) large bell peppers
1 cup, rinsed quinoa
2 cups vegetable broth
1 can (15 oz), drained and rinsed black beans
1 cup corn kernels
1/2 cup finely diced red onion
2 cloves, minced garlic cloves
1 cup, fresh or canned, drained chopped tomatoes
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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
Step 5: Remove skillet from heat and stir in cooked quinoa and 1/4 cup chopped fresh cilantro.
Step 6: Spoon quinoa mixture evenly into each prepared bell pepper, packing gently. Top each pepper with 1/4 cup shredded cheddar cheese.
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.
Step 8: Serve warm, garnished with extra cilantro if desired.

Frequently asked questions

How long does Southwest Vegetarian Stuffed Peppers with Quinoa and Black Beans take to make?

Total time is about 65 minutes (20 min prep + 45 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 Southwest Vegetarian Stuffed Peppers with Quinoa and Black Beans?

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 large bell peppers from drying out.

Can I substitute ingredients in Southwest Vegetarian Stuffed Peppers with Quinoa and Black Beans?

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 Southwest Vegetarian Stuffed Peppers with Quinoa and Black Beans 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 Southwest Vegetarian Stuffed Peppers with Quinoa and Black Beans 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.