Stuffed Piquillo Peppers with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

12 piquillo peppers (jarred or fresh)
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 tsp ground cumin
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup mozzarella cheese, shredded
1 tbsp lime juice

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Instructions

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.
Step 2: Carefully stuff each of the 12 piquillo peppers with the quinoa and bean mixture, being gentle to avoid tearing the peppers.
Step 3: Place the stuffed peppers in a baking dish and sprinkle 1/2 cup shredded mozzarella cheese evenly over the tops.
Step 4: Bake in the preheated oven for 15-20 minutes until the cheese melts and bubbles with light golden spots.
Step 5: Serve warm as a flavorful vegetarian appetizer or side dish.