Spiced Vegetarian Stuffed Bell Peppers with Black Beans and Quinoa

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

Colorful bell peppers filled with a hearty mixture of black beans, quinoa, and warm spices, baked until tender and flavorful. This mexican-inspired street food (vegetarian) ready in about 65 minutes pairs large bell peppers, quinoa, black beans 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

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Slice the tops off 4 large bell peppers and remove seeds and membranes carefully to create hollow shells.
  2. Step 2: Cook 1 cup rinsed quinoa in 2 cups boiling water, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Fluff with a fork.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
  4. Step 4: Add 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp chili powder to the skillet. Cook for 1 minute until fragrant.
  5. Step 5: Stir in 1 can drained diced tomatoes, 1 can (15 oz) drained and rinsed black beans, cooked quinoa, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes until heated through.
  6. Step 6: Remove skillet from heat and stir in 1/4 cup chopped fresh cilantro and 1/2 cup shredded cheddar cheese.
  7. Step 7: Stuff each bell pepper evenly with the quinoa and bean mixture, then top each with remaining 1/2 cup shredded cheddar cheese.
  8. Step 8: Place stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 30 minutes.
  9. Step 9: Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted and golden.
  10. Step 10: Serve hot with lime wedges for squeezing over the top.

Frequently asked questions

How long does Spiced Vegetarian Stuffed Bell Peppers with Black Beans and Quinoa 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 Spiced Vegetarian Stuffed Bell Peppers with Black Beans and Quinoa?

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 Spiced Vegetarian Stuffed Bell Peppers with Black Beans and Quinoa?

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 Spiced Vegetarian Stuffed Bell Peppers with Black Beans and Quinoa 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 Spiced Vegetarian Stuffed Bell Peppers with Black Beans and Quinoa 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.

What others are saying

Related recipes