Quinoa and Black Bean Stuffed Bell Peppers

An easy, healthy vegetarian recipe that is quick to put together. Sweet bell peppers are filled with fibre and protein-rich quinoa and black beans.

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Quinoa and Black Bean Stuffed Bell Peppers

This is for the days when you want to put together a quick meal with very little ingredients and with easy-to-grab pantry and grocery items.

It is also good for you. Veggies, grains, and legumes equals fiber, proteins, and nutrients! There’s also cheese in there for the calcium… just kidding. I put cheese on anything. It’s delicious.

Okay, if you look at my most recent recipes, which included a whole lot of desserts, pasta, and noodles, you would know that my December has not been a healthy one. That’s only showing what I put on the blog and it’s not even Christmas yet.

Anyway, quinoa and black bean stuffed bell peppers was just what I needed and it is so, so delish. I felt pretty good afterwards.

Now onto the recipe.

Quinoa, bell peppers, black beans, crushed tomatoes, cheese, and cilantro.

Preheat the oven to 350 degrees F. Line a 9 x 13 baking dish with parchment paper. Prepare your ingredients.

Quinoa, black beans, peppers, and cilantro in a bowl and topped with cheese.

In a large bowl, mix together the filling ingredients.

Stuffed bell peppers in a baking dish.

Fill each bell pepper half with filling. Place in the baking dish, cover with aluminum foil, and bake for 25-30 minutes.

Quinoa and Black Bean Stuffed Bell Peppers topped with cheese and cilantro.

Top with additional toppings if you would like.

The inside of a stuffed bell pepper cut in half.

Serve immediately. Enjoy!

Quinoa and Black Bean Stuffed Bell Peppers on a plate with sour cream.
Quinoa and Black Bean Stuffed Bell Peppers

Quinoa and Black Bean Stuffed Bell Peppers

Yield: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

An easy, healthy vegetarian recipe that is quick to put together. Sweet bell peppers are filled with fibre and protein-rich quinoa and black beans.

Ingredients

  • 4 large bell peppers, de-seeded; tops cut and chopped for the filling; the peppers cut in half lengthwise to hold the filling
  • 2 cups cooked quinoa
  • 1 cup canned black beans, drained and rinsed
  • 1 cup pasta sauce (I used roasted garlic flavour)
  • ¼ cup cilantro, coarsely chopped, plus more for topping
  • ½ cup cheddar cheese, plus more for topping
  • Salt and pepper to taste
  • Optional: sour cream or Greek yogurt as topping

Instructions

  1. Preheat your oven at 350 degrees F. Line a 9 x 13 baking dish with parchment paper.
  2. Cook quinoa according to package directions.
  3. In a large bowl, mix together the cooked quinoa, black beans, chopped bell pepper tops, cheese, pasta sauce, cilantro, salt, and pepper.
  4. Pack each bell pepper with the filling. Place beside one another in the baking dish, cover with aluminum foil, and bake for 25-30 minutes, until peppers are tender.
  5. Top with additional cheese, cilantro, sour cream, and/or Greek yogurt if you would like. Serve immediately.

Notes

  • My quinoa took about 20 minutes to make. Your total time may be more or less depending on the package directions.
  • Recipe inspired and adapted from Damn Delicious’ Quinoa Stuffed Bell Peppers.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 471
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.
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14 thoughts on “Quinoa and Black Bean Stuffed Bell Peppers”

  • I’ve been trying to incorporate more quinoa in my cooking, you just made it easy for me! Can’t wait to give this recipe a try, pinning for later!

  • This dish is so pretty!! I love all the colors! It looks so delicious and healthy! Definitely making this soon! Pinned! 🙂

    • We do the same in our house too! Vegetarian nights also helps us cut down the cost of groceries since meats can be so pricey!

  • Yum! These look simple, clean, and healthy!! I love quinoa, and I’m pretty sure all my kids would love these too! Can’t wait to try them!

  • Fixed these tonight and it was outstanding (with some additives). This is such an ez dish to make. I keep quinoa prepared because I use it several ways but I think next time I’ll add more black beans and some brown rice. My husband and I both loved the taste but I was still hungry afterwards. It is definitely a dish I’ll fix again – with a little extra stuff!

    • Thank you for the review, Pat! It’s definitely a recipe that you can adapt and make it your own. I’m glad that you gave these stuffed peppers a try!

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