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Meatless Mondays: Stuffed Bell Peppers with Quinoa and Black Beans

Updated: Jun 15

These stuffed bell peppers are a delicious and healthy meal option, packed with protein and flavor. They’re perfect for a hearty dinner and are easy to prepare.


  • 6 large bell peppers (any color)

  • 1 cup quinoa, rinsed and drained

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

  • 1 can (14.5 oz) diced tomatoes

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tablespoon olive oil

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • Salt and pepper to taste

  • 1 cup shredded cheese (optional, for topping)

  • Fresh cilantro, chopped (for garnish)

  • Lime wedges (for serving)


  1. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

  1. Prepare the Bell Peppers:

  • Cut the tops off the bell peppers and remove the seeds and membranes.

  • If needed, trim the bottom slightly to help the peppers stand upright.

  • Place the peppers in a baking dish, standing upright.

  1. Cook the Quinoa:

  • In a medium saucepan, bring 2 cups of water to a boil.

  • Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.

  • Fluff with a fork and set aside.

  1. Prepare the Filling:

  • In a large skillet, heat the olive oil over medium heat.

  • Add the chopped onion and sauté until translucent, about 5 minutes.

  • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

  • Add the cooked quinoa, black beans, diced tomatoes (with their juice), corn, cumin, chili powder, smoked paprika, salt, and pepper.

  • Stir to combine and let the mixture cook for 5-7 minutes until heated through and well-mixed.

  1. Stuff the Peppers:

  • Spoon the quinoa and black bean mixture into each bell pepper, filling them to the top.

  • If using, sprinkle shredded cheese on top of each stuffed pepper.

  1. Bake the Peppers:

  • Cover the baking dish with aluminum foil.

  • Bake in the preheated oven for 30 minutes.

  • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.

  1. Serve:

  • Remove the stuffed peppers from the oven and let them cool for a few minutes.

  • Garnish with fresh cilantro and serve with lime wedges.


  • Customize the Filling: Feel free to add other ingredients like chopped spinach, diced zucchini, or mushrooms to the filling.

  • Cheese Alternatives: For a vegan option, use a dairy-free cheese or omit the cheese altogether.

  • Meal Prep: These stuffed peppers can be made ahead of time and reheated for a quick and easy meal during the week.

Enjoy these flavorful and nutritious stuffed bell peppers as a satisfying main dish!

Wishing you peace, prosperity and yummy stuffed peppers!

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