Spiced Vegetarian Stuffed Bell Peppers with Black Beans and Quinoa

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 recipe (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.

Ingredients

• 4 (any color) large bell peppers
• 1 cup, rinsed quinoa
• 1 can (15 oz), drained and rinsed black beans
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 can (14 oz), drained diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges

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. 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.