Tex-Mex Black Bean and Quinoa Stuffed Peppers

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

Colorful bell peppers stuffed with a savory mixture of black beans, quinoa, corn, and spices, baked until tender and topped with melted cheese. This mexican-inspired vegetarian (vegetarian) ready in about 65 minutes pairs (mixed colors) large bell peppers, rinsed quinoa, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 45 min Serves 4 Mexican cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut tops off 4 large mixed-color bell peppers and remove seeds and membranes. Lightly brush outsides and insides with 2 tbsp olive oil.
  2. Step 2: In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: In a large bowl, mix cooked quinoa, 1 can (15 oz) drained and rinsed black beans, 1 cup fresh corn kernels, 1/2 cup diced tomatoes, 1/4 cup chopped green onions, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Stuff each bell pepper evenly with the quinoa and bean mixture, then place upright in a baking dish. Cover with foil and bake for 30 minutes.
  5. Step 5: Remove foil and sprinkle 1 cup shredded cheddar cheese evenly over the tops. Bake uncovered for another 10 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.

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Frequently asked questions

How long does Tex-Mex Black Bean and Quinoa Stuffed Peppers take to make?

Total time is about 65 minutes (20 min prep + 45 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 Tex-Mex Black Bean and Quinoa Stuffed Peppers?

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 rinsed quinoa from drying out.

Can I substitute ingredients in Tex-Mex Black Bean and Quinoa Stuffed Peppers?

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 Tex-Mex Black Bean and Quinoa Stuffed Peppers 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 Tex-Mex Black Bean and Quinoa Stuffed Peppers 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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