Stuffed Bell Peppers with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Colorful bell peppers stuffed with a zesty quinoa and black bean mixture topped with melted cheese, embodying red, white, and blue colors in a nutritious meal. This American-inspired vegetarian recipe, ready in about 50 minutes, pairs large red bell peppers, large white bell peppers, fresh blueberries 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

• 2, tops cut off and seeds removed large red bell peppers
• 2, tops cut off and seeds removed large white bell peppers
• 1/2 cup fresh blueberries
• 1 1/2 cups cooked quinoa
• 1 cup rinsed and drained cooked black beans
• 1 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Lightly brush 2 large red bell peppers and 2 large white bell peppers with 1 tbsp olive oil and place upright in a baking dish.
2. Step 2: In a large bowl, combine 1 1/2 cups cooked quinoa, 1 cup cooked black beans, 1 cup diced tomatoes, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to mix.
3. Step 3: Stuff each bell pepper evenly with the quinoa and black bean mixture, pressing down lightly to fill completely.
4. Step 4: Sprinkle 1 cup shredded Monterey Jack cheese evenly over the tops of the stuffed peppers.
5. Step 5: Bake peppers uncovered in the preheated oven for 25-30 minutes until peppers are tender and cheese is melted and slightly golden.
6. Step 6: Just before serving, garnish each stuffed pepper with a spoonful of 1/2 cup fresh blueberries to add a surprising burst of blue color and freshness to the patriotic dish.