Okay, picture this: it’s a busy weeknight, and you want something that feels a little special but isn’t going to eat up your whole evening. Enter these quinoa black bean stuffed peppers—vibrant, comforting, and packed with flavor. The moment you slice into that tender, roasted pepper, all the colorful filling spills out—nutty quinoa, creamy black beans, sweet corn, and just the right kick of spices. Plus, there’s something so satisfying about eating a meal that’s all wrapped up in a veggie “bowl.” I’m excited to share how easy this recipe is to throw together, with plenty of room for your own twists along the way. Trust me, once you try these, you’ll want them on repeat!
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
4 large bell peppers (any color), tops cut off and seeds removed
1 cup quinoa, rinsed
1 ¾ cups vegetable broth (or water)
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 cup shredded cheddar or pepper jack cheese (optional)
2 tablespoons olive oil
Fresh cilantro or parsley for garnish (optional)
How I Make It
Step 1:
First, preheat your oven to 375°F. While it warms up, start cooking your quinoa by combining the rinsed quinoa and vegetable broth in a medium saucepan. Bring it to a boil, then reduce to a simmer and cover for about 15 minutes, until all the liquid is absorbed and the quinoa is fluffy. Fluff it with a fork and set aside.
Step 2:
Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Toss in the chopped onion and cook until translucent and soft, about 4-5 minutes. Add the minced garlic, cumin, smoked paprika, chili powder, salt, and pepper; stir everything together until fragrant—about 1 minute.
Step 3:
Now stir in the corn and black beans, cooking for another 3-4 minutes just to combine the flavors and warm everything through. Remove from heat and fold in the cooked quinoa gently to keep the texture light and fluffy.
Step 4:
Prepare your peppers by placing them upright in a baking dish. Spoon the quinoa and black bean mixture generously into each pepper, packing it lightly but not squishing too much.
Step 5:
If you’re adding cheese, sprinkle it on top of each stuffed pepper now. This little finishing touch adds a melty, golden layer that gets everyone’s taste buds dancing.
Step 6:
Bake the stuffed peppers for about 20 minutes until the peppers are tender but still hold their shape, and the cheese is melted and bubbly. Garnish with fresh cilantro or parsley and serve hot!
Variations & Tips
Swap black beans for pinto or kidney beans for a different twist.
Add diced tomatoes or salsa to the filling for extra moisture and flavor.
Mix in chopped jalapeño if you like a little heat.
Use cooked brown rice or couscous if you don’t have quinoa on hand.
For a vegan version, skip the cheese or use a plant-based shredded option.
If your peppers won’t stand up, slice a tiny bit off their base to level them.
How I Like to Serve It
These peppers work perfectly as a main dish for a casual weeknight meal or a colorful centerpiece for a weekend dinner party. Pair them with a simple green salad and some warm corn tortillas. In colder months, I love serving them alongside a bowl of soup for that extra cozy feel.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, pop them in the oven at 350°F for 10-15 minutes, or microwave until warmed through.
Closing: Once you get the hang of this recipe, those beautifully stuffed peppers will quickly become a favorite you’ll want to make over and over again!
