Stuffed Bell Peppers with Quinoa & Black Beans
These Stuffed Bell Peppers with Quinoa & Black Beans area colorful, protein-packed twist on classic stuffed peppers. Made without rice, they’re filled with protein-rich quinoa, black beans, corn, warm spices and diced tomatoes. A wholesome, plant-based meal that’s easy to make and great for meal prep.
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If you’re looking for stuffed bell peppers without rice that still feel satisfying, try this variation for a flavor-packed, hearty weeknight dinner.
Stuffed Bell Peppers with Quinoa & Black Beans can feed a crowd or set you up with meals prepared for the whole week. The dish is packed with plant-based protein thanks to the one-two punch from quinoa and black beans.
The filling is similar to my Easy Rice & Bean Skillet, swapping out the rice for quinoa and flavored with canned tomatoes and Mexican-inspired spices to make it feel even more warming. These stuffed bell peppers are colorful, easy to prep and filling all on their own.
Why This Recipe Works
- Stuffed bell peppers without rice. Quinoa adds protein and texture without weighing the dish down.
- Plant-based, but satisfying. Black beans, corn and quinoa make this filling and balanced.
- Flavor-forward pantry pull meal. Canned tomatoes and beans, spices, and freezer staples do the heavy lifting here.
- Easy to adapt. Vegetarian by default, easily made vegan, and customizable depending on what you have on hand.
The FLavor Foundation
The filling starts with onion and garlic sautéed in olive oil, followed by adding a can of diced tomatoes with spices like cumin, smoked paprika and chili powder. While that mixture simmers, bell peppers are roasted in the oven to soften. Black beans, quinoa and corn are folded into the mixture that is stuffed into the pepper and topped with cheese for final roasting in the oven.
A squeeze of lime juice and some fresh cilantro add a punch of freshness for serving this bright and balanced dinner.
How to Make Stuffed Bell Peppers with Quinoa & Rice
Roast the peppers first. Cut bell peppers in half and roast them a bit before stuffing. This helps ensure they’re tender and flavorful, not watered down.
Build the filling. Sauté onion and garlic, then add in canned tomatoes and spices to simmer, until slightly thickened. Add black beans, corn, quinoa, lime juice and cilantro to balance out the flavors.
Stuff and bake. Fill each pepper generously with the skillet-made filling, sprinkle on some mozzarella cheese, then cover and bake until everything is warmed through and bubbly.
Finish uncovered. Removing the foil toward the end of baking allows the cheese to melt beautifully and get lightly brown for the ideal finish.
Serving Suggestions
These stuffed bell peppers are fantastic on their own, but also pair well with:
- A dollop of Greek yogurt or sour cream
- Sliced avocado or a spoonful of guacamole
- Hot sauce or a spoonful of salsa
- A simple green salad for added fiber
Leftovers store and reheat well, making this a meal prep dream for anyone needing grab-and-go lunch ideas.
Recipe Notes & Easy Swaps
- Make it vegan. Skip the cheese or use your favorite dairy-free alternative.
- Add heat. Add a few pinches of red pepper flakes or dashes of hot sauce into the filling.
- Change the beans. Black beans can be swapped for kidney beans or pinto beans for similar results.
- Boost flavor. Cook the quinoa in vegetable stock instead of water for added depth of flavor.
These Bell Peppers Stuffed with Quinoa & Black Beans were developed with Muir Glen Tomatoes and are featured on the FeedFeed. They prove that vegetarian meals can be just as comforting, flavorful and satisfying as the classic version. My recipe is more colorful, nutrient-dense and built from ingredients I always keep on hand.
If you’re being more mindful about what you’re cooking but don’t want to sacrifice flavor, this recipe belongs on your meal plan.
Stuffed Bell Peppers with Quinoa & Black Beans
Ingredients
- 4 large red bell peppers, or any color you choose
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, thawed, or canned and drained
- 1½ cups cooked quinoa, about ½ cup uncooked
- ½ lime, juiced
- ¼ cup fresh cilantro, chopped, plus more for garnish
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 425 degrees F.
- Slice the bell peppers in half vertically, through the stem, and remove seeds and membranes. Drizzle on about 1 tablespoon olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Use your hands to rub the oil and seasoning all over the peppers, and place them cut-side up in a baking dish. Bake peppers for 20 minutes.
- Heat remaining 2 olive oil in a large skillet over medium heat. Add onion and sauté for 4 to 5 minutes, until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Pour in the diced tomatoes (with their juices), and the rest of the salt and pepper, along with ground cumin, smoked paprika and chili powder. Stir to combine and bring to a simmer for 5 to 7 minutes, until the mixture starts to thicken and the flavors meld.
- Add in black beans and corn. Stir to combine and turn off heat. Fold in cooked quinoa, juice of ½ a lime and fresh chopped cilantro.
- Spoon the filling evenly into the bell peppers. Sprinkle the top of the peppers with about 1 tablespoon each of shredded mozzarella.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until the peppers are tender and cheese is melted and bubbly.
- Garnish with more fresh, chopped cilantro (optional) and serve warm.
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