Spectrum Stuffed Bell Peppers

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

Colorful bell peppers filled with a quinoa and black bean mixture, baked to perfection with a tangy lime-cilantro finish. This mexican (vegetarian, gluten-free) ready in about 55 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 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 30 min Serves 6 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add garlic and sauté for 30 seconds. Stir in quinoa, cumin, and 1/2 tsp salt. Cook for 2 minutes, then add tomatoes, corn, black beans, and 1/4 cup lime juice. Mix well and set aside.
  3. Step 3: Stuff each bell pepper half with the quinoa mixture, pressing gently to compact. Place seam-side down on the baking sheet.
  4. Step 4: Drizzle with remaining 1 tbsp olive oil. Bake for 25-30 minutes until peppers are tender and edges are golden. Garnish with cilantro before serving.

Frequently asked questions

How long does Spectrum Stuffed Bell Peppers take to make?

Total time is about 55 minutes (25 min prep + 30 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 Spectrum 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 Spectrum 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 Spectrum Stuffed Bell Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spectrum Stuffed Bell Peppers vegetarian?

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

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