Stuffed Piquillo Peppers with Quinoa and Black Beans

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

Roasted piquillo peppers filled with a savory quinoa and black bean mixture seasoned with cumin and fresh herbs, topped with melted cheese. This Latin American recipe (vegetarian), ready in about 40 minutes, pairs piquillo peppers (jarred or fresh), cooked quinoa, black beans, rinsed and drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F. In a bowl, combine 1 cup cooked quinoa, 1 cup rinsed black beans, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 tsp ground cumin, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lime juice. Mix well to combine.
  2. Step 2: Carefully stuff each of the 12 piquillo peppers with the quinoa and bean mixture, being gentle to avoid tearing the peppers.
  3. Step 3: Place the stuffed peppers in a baking dish and sprinkle 1/2 cup shredded mozzarella cheese evenly over the tops.
  4. Step 4: Bake in the preheated oven for 15-20 minutes until the cheese melts and bubbles with light golden spots.
  5. Step 5: Serve warm as a flavorful vegetarian appetizer or side dish.

Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 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 Stuffed Piquillo 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 cooked quinoa from drying out.

Can I substitute ingredients in Stuffed Piquillo 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 Stuffed Piquillo 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 Stuffed Piquillo 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.

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