Stuffed Bell Peppers with Quinoa

Vibrant bell peppers filled to the brim with smoky quinoa, seasoned black beans, juicy tomatoes, and warm spices—then roasted until the peppers turn soft and sweet, and the filling becomes perfectly cozy. These stuffed peppers are nutrient-packed comfort food wrapped in edible bowls, with a flavor that’s hearty, earthy, and subtly spiced. Served hot or cold, solo or with toppings, they deliver satisfying crunch with every bite.

Why They’re Incredibly Simple to Make

Stuffed peppers look gourmet, but they’re built on simplicity:

  • Quinoa cooks in 15 minutes and can be seasoned with pantry staples

  • Black beans and diced veggies require just quick sautéing or mixing

  • Bell peppers become tender in the oven, creating a perfectly contained, fuss-free presentation

  • You can prep the filling ahead of time and roast when ready

There’s no need to make sauces, sauté components separately, or even babysit the oven—just stuff, bake, and plate.

Your Meal Prep Powerhouse

These peppers were practically made for prepping:

  • Store cooked peppers in sealed containers up to 5 days

  • Reheat easily in microwave or oven without losing flavor or texture

  • Filling can be used for wraps, taco bowls, or salads if you don’t feel like stuffing

  • Works beautifully with batch cooking strategies for plant-forward eating

They offer vibrant variety and serious nutritional value, making healthy meals feel abundant—not repetitive.

 

Flavor Boosts and Protein Pairings

Want to jazz it up or tailor it to different audiences? Try these:

  • Shredded chicken, ground turkey, or crumbled tempeh for extra protein

  • Pepper jack, cheddar, or dairy-free cheese for bold flavor

  • Diced avocado, Greek yogurt, or lime crema for creamy contrast

  • Corn kernels, jalapeños, or cilantro for color and brightness

  • Pumpkin seeds or toasted almonds for crunch and healthy fats

From southwestern flair to Mediterranean freshness, this base is endlessly flexible.

Stuffed Bell Peppers with Quinoa and Black Beans

Recipe

 

Ingredients:

  • 4 large bell peppers (any color), halved and deseeded

  • ¾ cup quinoa

  • 1½ cups vegetable broth or water

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 cup diced tomatoes (fresh or canned)

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • Salt and pepper to taste

  • ½ cup shredded cheese (optional)

  • Fresh cilantro or parsley for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

  2. Cook quinoa in broth according to package instructions; set aside.

  3. Heat olive oil in a skillet, sauté onion and garlic until fragrant.

  4. Stir in beans, tomatoes, spices, and cooked quinoa. Adjust seasoning.

  5. Fill bell pepper halves with the mixture. Sprinkle with cheese if using.

  6. Place in baking dish, cover loosely with foil, and bake for 25–30 minutes until peppers are tender.

  7. Garnish with herbs and serve.

Nutrition Facts (Per Serving)

  • Calories: 390 kcal

  • Protein: 14 g

  • Total Fat: 12 g

  • Saturated Fat: 3 g

  • Carbohydrates: 52 g

  • Dietary Fiber: 10 g

  • Sugars: 8 g

  • Sodium: 360 mg