Tex-Mex Stuffed Bell Peppers with Quinoa and Black Beans

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Bell peppers stuffed with a flavorful mixture of quinoa, black beans, tomatoes, and Tex-Mex spices, baked until tender and topped with melted cheese. This Mexican-inspired vegetarian recipe, ready in about 70 minutes, pairs large bell peppers, quinoa, rinsed, diced tomatoes (canned, drained) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup diced tomatoes (canned, drained)
• 1/2 cup corn kernels (frozen or fresh)
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Cut the tops off 4 large bell peppers and remove seeds and membranes. Set aside.
2. Step 2: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened.
4. Step 4: Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
5. Step 5: Add 1 cup drained diced tomatoes, 1/2 cup corn kernels, and 1 can (15 oz) drained and rinsed black beans. Cook for 5 minutes until heated through.
6. Step 6: Combine the cooked quinoa with the sautéed vegetable mixture in a large bowl, mixing thoroughly.
7. Step 7: Stuff each bell pepper cavity with the quinoa mixture, packing gently. Place stuffed peppers upright in a baking dish.
8. Step 8: Sprinkle 1 cup shredded cheddar cheese evenly over the tops of the peppers.
9. Step 9: Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and peppers are tender.
10. Step 10: Let cool slightly before serving.