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Close-up of vibrant red and yellow Stuffed Bell Peppers with Quinoa and Black Beans, drizzled with sauce and topped with cilantro.

Stuffed Bell Peppers with Quinoa and Black Beans

This recipe provides a satisfying, plant-based meal using bell peppers stuffed with a mixture of quinoa, black beans, corn, and pico de gallo. It is suitable for meal prepping and offers a high-fiber option for your dinner rotation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 bell peppers
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 cup dried quinoa
  • 1.75 cup water or vegetable broth
  • 2 teaspoons chili powder
  • 1.5 teaspoons cumin
  • 0.5 teaspoon garlic powder
  • 1 pinch pink salt good pinch
  • 14 oz can corn, drained
  • 14 oz can black beans, drained and rinsed
  • 1 cup pico de gallo, plus more as needed
For Assembly
  • 6 medium bell peppers, use your favorite color/s
  • cilantro, to serve
  • avocado, to serve

Equipment

  • Medium pan
  • Baking sheet

Method
 

  1. Preheat your oven to 375 degrees F.
  2. In a medium pan, add the water or broth, quinoa, chili powder, cumin, and salt. Bring the mixture to a boil, then cover the pan, reduce the heat to low, and simmer for 15 minutes. Remove the pan from the heat and let it cool for about 5 to 7 minutes.
  3. Add the drained corn, rinsed black beans, and pico de gallo to the quinoa mixture. Mix everything to combine. Add more pico de gallo if you prefer; about 1 1/2 cups worked for this recipe. Taste the mixture and add salt or other spices as needed.
  4. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
  5. Place the pepper halves on a baking sheet lined with parchment paper or a silpat mat. Fill each pepper half with the quinoa mixture.
  6. Place the baking sheet on the middle rack of the oven and bake for 20 minutes, or until the peppers are just al dente and nearly soft.
  7. Serve the stuffed peppers with sliced avocado and a sprinkle of chopped cilantro.

Notes

If you do not want to use pico de gallo, substitute it with salsa or one 14 oz can of diced tomatoes with green chilies, drained.

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