Surname Stuffed Bell Peppers with Quinoa
Colorful bell peppers filled with a quinoa and black bean mixture, inspired by the most common U.S. surnames. This american-inspired one pot (vegetarian) ready in about 45 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 280 calories and feeds 6, 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
- 6 large bell peppers
- 1 cup quinoa
- 1.5 cups black beans
- 1/2 cup onion
- 2 cloves garlic
- 1 cup tomato sauce
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp cumin
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and stems, then place in a baking dish.
- Step 2: In a bowl, combine cooked quinoa, drained black beans, finely chopped onion, minced garlic, tomato sauce, 2 tbsp olive oil, salt, and cumin. Mix well.
- Step 3: Stuff the pepper halves with the quinoa mixture, pressing gently to pack. Bake for 25-30 minutes until peppers are tender and edges are slightly caramelized. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Surname Stuffed Bell Peppers with Quinoa take to make?
Total time is about 45 minutes (15 min prep + 30 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 Surname Stuffed Bell Peppers with 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 Surname Stuffed Bell Peppers with 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 Surname Stuffed Bell Peppers with Quinoa for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Surname Stuffed Bell Peppers with 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
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
