Vegetarian's Best Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mix of quinoa, black beans, corn, and fresh herbs, baked until golden and tender for a hearty, protein-packed meal. This mexican-inspired vegetarian ready in about 65 minutes pairs large, any color bell peppers, cooked 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 320 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, any color bell peppers
- 1 cup, cooked quinoa
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, frozen and thawed corn kernels
- 1/2 cup, finely diced red onion
- 1 tsp cumin
- 1/2 cup, undrained diced tomatoes
- 3 tbsp, chopped fresh cilantro
- 1/4 cup chicken broth
Instructions
- Step 1: Preheat oven to 375°F (190°C); cut 4 large bell peppers in half lengthwise, remove seeds and membranes, and place cut-side down on a baking sheet to drain for 10 minutes.
- Step 2: In a large bowl, combine 1 cup cooked quinoa, 1 can drained black beans, 1 cup thawed corn kernels, 1/2 cup finely diced red onion, 1 tsp cumin, and 1/2 cup undrained diced tomatoes; mix until well combined, then fold in 3 tbsp chopped cilantro.
- Step 3: Spoon the quinoa mixture evenly into each pepper half, pressing gently to pack; pour 1/4 cup chicken broth around the peppers on the baking sheet to prevent drying.
- Step 4: Cover loosely with aluminum foil and bake for 30 minutes, then remove foil and bake uncovered for 10 more minutes until peppers are tender and filling is bubbly around the edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian's Best Stuffed Bell Peppers take to make?
Total time is about 65 minutes (25 min prep + 40 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 Vegetarian's Best Stuffed Bell 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 large, any color bell peppers from drying out.
Can I substitute ingredients in Vegetarian's Best Stuffed Bell 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 Vegetarian's Best Stuffed Bell 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.
What goes well with Vegetarian's Best Stuffed Bell Peppers?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
