Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans
DifficultyBeginner

A vibrant, nutritious main course that’s as satisfying as it is eye-catching. These roasted bell peppers are filled with a hearty mix of quinoa, black beans, vegetables, and spices, then baked to tender perfection. Ideal for meal prep, meatless Mondays, or impressing guests with a plant-based dish that doesn’t compromise on flavor.

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Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
For the Peppers
 4 large bell peppers (any color), tops cut off and seeds removed
 1 tbsp olive oil
 Salt and pepper
For the Filling
 1 tbsp olive oil
 1 small onion, diced
 2 cloves garlic, minced
 1 small zucchini, finely diced
 1 tsp ground cumin
 ½ tsp smoked paprika
 ½ tsp chili powder (optional)
 1 cup cooked quinoa (from ~⅓ cup dry)
 1 can black beans, drained and rinsed
 1 can corn kernels (fresh, canned, or frozen)
 ½ cup diced tomatoes (canned or fresh)
 2 tbsp tomato paste
 ¼ cup fresh cilantro or parsley, chopped
 Juice of ½ lime
 Salt and pepper to taste
Optional Toppings
 ½ cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
 Avocado slices or guacamole
 Sour cream or plant-based yogurt
 Hot sauce
Prepare the Peppers
1

  1. Preheat oven to 375°F (190°C).

  2. Rub bell peppers with olive oil, season with salt and pepper.

  3. Place in a baking dish cut-side up. Pre-bake for 10 minutes to soften slightly.

Make the Filling
2

  1. In a skillet, heat 1 tbsp olive oil over medium heat.

  2. Sauté onion for 3–4 minutes, then add garlic and zucchini.

  3. Cook until softened, about 5–6 minutes.

  4. Stir in cumin, paprika, and chili powder.

  5. Add quinoa, black beans, corn, diced tomatoes, and tomato paste.

  6. Simmer 5 minutes to meld flavors.

  7. Stir in lime juice and herbs, and season with salt and pepper to taste.

Stuff and Bake
3

  1. Spoon the filling into each pepper, packing it gently.

  2. Sprinkle with cheese if using.

  3. Cover loosely with foil and bake for 20–25 minutes.

  4. Remove foil and bake another 5–10 minutes until tops are golden and peppers are tender.

To Serve
4

  • Garnish with:

    • Avocado or guacamole

    • Fresh herbs

    • Hot sauce or yogurt drizzle

  • Serve alongside:

    • Simple green salad

    • Rice pilaf

    • Tortilla chips and salsa

Variations
5

  • Add crumbled tofu, tempeh, or chorizo for extra protein

  • Swap quinoa for brown rice, farro, or couscous

  • Use spicy chipotle sauce or enchilada sauce in the filling

Pairing Suggestions
6

  • White wine: Sauvignon Blanc or Albariño

  • Beer: Mexican lager or wheat ale

  • Non-alcoholic: Sparkling limeade or hibiscus tea

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Ingredients

For the Peppers
 4 large bell peppers (any color), tops cut off and seeds removed
 1 tbsp olive oil
 Salt and pepper
For the Filling
 1 tbsp olive oil
 1 small onion, diced
 2 cloves garlic, minced
 1 small zucchini, finely diced
 1 tsp ground cumin
 ½ tsp smoked paprika
 ½ tsp chili powder (optional)
 1 cup cooked quinoa (from ~⅓ cup dry)
 1 can black beans, drained and rinsed
 1 can corn kernels (fresh, canned, or frozen)
 ½ cup diced tomatoes (canned or fresh)
 2 tbsp tomato paste
 ¼ cup fresh cilantro or parsley, chopped
 Juice of ½ lime
 Salt and pepper to taste
Optional Toppings
 ½ cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
 Avocado slices or guacamole
 Sour cream or plant-based yogurt
 Hot sauce
Stuffed Bell Peppers with Quinoa and Black Beans
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