Tex-Mex Stuffed Bell Peppers with Black Beans and Quinoa

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

Colorful bell peppers filled with a hearty mixture of black beans, quinoa, and Mexican spices baked to tender perfection. This Mexican-inspired vegetarian recipe (gluten free), ready in about 65 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 large bell peppers upright in a baking dish.
  2. Step 2: Cook 1 cup rinsed quinoa with 2 cups water in a medium saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely diced onion and 3 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
  4. Step 4: Stir in 1 can drained and rinsed black beans, 1 cup corn kernels, 1 can drained diced tomatoes, 2 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes to combine flavors.
  5. Step 5: Remove skillet from heat and mix in the cooked quinoa.
  6. Step 6: Spoon the quinoa and bean mixture evenly into the 4 bell peppers. Top each pepper with about 1/4 cup shredded cheddar cheese.
  7. Step 7: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and cheese is melted and bubbly.
  8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving, if desired.

Frequently asked questions

How long does Tex-Mex Stuffed Bell Peppers with Black Beans and Quinoa 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 Stuffed Bell Peppers with Black Beans and 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 Tex-Mex Stuffed Bell Peppers with Black Beans and 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 Tex-Mex Stuffed Bell Peppers with Black Beans and Quinoa 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 Stuffed Bell Peppers with Black Beans and Quinoa vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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