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Colorful quinoa and black bean stuffed peppers with melted cheese on a baking tray.

Quinoa and Black Bean Stuffed Peppers

A vibrant and satisfying meatless meal where tender roasted bell peppers are generously stuffed with a warmly spiced, protein-packed filling of quinoa, black beans, corn, and tomatoes. Topped with melted cheese, this dish is a complete, comforting dinner that's simple to assemble and full of flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup uncooked quinoa, rinsed
  • 1 ½ cups vegetable broth
  • 1 tablespoon olive oil, divided
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup corn kernels fresh, frozen, or canned and drained
  • 1 cup shredded Monterey Jack or pepper Jack cheese, divided
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley, for garnish

Equipment

  • Baking sheet
  • Medium saucepan with lid
  • Large Skillet
  • Fine-mesh sieve
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing Spoon
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Halve peppers lengthwise, remove seeds and ribs. Place cut-side up on a baking sheet, drizzle with a bit of oil, season with salt. Roast for 15 minutes.
  2. Rinse quinoa. In a saucepan, heat 1 tsp oil over medium heat. Add quinoa and toast for 2-3 minutes until fragrant. Add broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  3. While quinoa cooks, heat remaining oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, and chili powder; cook for 1 minute until fragrant.
  4. To the skillet, add the cooked quinoa, black beans, diced tomatoes with juices, and corn. Stir and heat through for 3-4 minutes. Remove from heat. Stir in most of the cheese, reserving some for topping. Season with salt and pepper.
  5. Remove peppers from oven. Spoon the filling generously into each pepper half. Top with reserved cheese.
  6. Bake for 20-25 minutes, until cheese is melted and bubbly and pepper edges are slightly caramelized. Let rest for 5-7 minutes before serving. Garnish with fresh herbs.

Notes

Let peppers rest after baking for easier serving. Do not overcook quinoa initially as it continues to absorb moisture in the oven. Extra filling can be baked separately in a dish. For a Southwestern twist, add diced jalapeño and top with avocado and lime. For greens, stir chopped spinach or kale into the hot filling. Substitute cheese with cheddar, mozzarella, or dairy-free alternatives. Store leftovers covered in the refrigerator for up to 3 days.