A Simple, Protein-Packed Stuffed Pepper Recipe
These quinoa and black bean stuffed peppers are packed with flavor and simple ingredients, making them a satisfying meal without much effort.
The filling is hearty, full of protein, and comes together quickly with pantry staples like black beans, quinoa, and spices.
Whether you’re making a meatless dinner or prepping for the week, these stuffed peppers are a great option.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
What You’ll Need
For the Peppers:
- 4 large bell peppers, halved and seeds removed
- 1 tbsp olive oil
For the Filling:
- 1 cup cooked quinoa
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup corn (fresh, canned, or frozen)
- 1/2 cup diced tomatoes
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free option)
How to Make It
Step 1: Preheat & Prep the Peppers
Preheat the oven to 375°F (190°C). Brush the halved bell peppers with olive oil and place them cut-side up in a baking dish.
Step 2: Make the Filling
In a bowl, mix together the quinoa, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Stir until well combined.
Step 3: Stuff & Bake
Spoon the filling into each bell pepper half, pressing it down slightly. Sprinkle the shredded cheese over the top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes until the cheese is melted and the peppers are tender.
Tips for Success
- Make them spicier: Add diced jalapeños or a pinch of red pepper flakes to the filling.
- Want extra protein? Stir in shredded chicken or ground turkey before baking.
- Meal prep tip: Make the filling ahead of time and store it in the fridge for up to 3 days.
How to Store & Reheat
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F oven for 10 minutes or microwave in 30-second bursts until heated through.
Make It Your Own
Swap the quinoa for rice or cauliflower rice, or use pinto beans instead of black beans for a variation.