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–+ servings

Easy Quinoa Black Bean Stuffed Peppers

Vibrant bell peppers stuffed with a hearty mix of quinoa, black beans, and pasta sauce, baked to tender perfection. A flavorful and healthy weeknight meal winner!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 pepper halves
Calories: 350
Ingredients Equipment Method Nutrition Notes

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)
  • 1/4 cup cilantro, coarsely chopped, plus more for topping
  • 1/2 cup cheddar cheese, plus more for topping
  • Salt and pepper to taste
  • sour cream or Greek yogurt as topping (optional)

Equipment

  • 9x13 inch baking dish

Method
 

Prep the Oven & Dish
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper for easy cleanup.
Cook Quinoa
  1. If you haven't already, cook quinoa according to package directions. Allow it to cool slightly.
Combine Filling Ingredients
  1. In a large bowl, combine the cooked quinoa, drained and rinsed black beans, finely chopped bell pepper tops (from the cut-off pepper pieces), ½ cup of cheddar cheese, 1 cup of pasta sauce, ¼ cup of chopped cilantro, and salt and pepper to taste. Mix gently until all ingredients are well incorporated.
Stuff the Peppers
  1. Carefully pack the quinoa and black bean mixture into each of the halved bell pepper shells. Avoid overstuffing to prevent spillage during baking.
Bake
  1. Arrange the stuffed peppers in the prepared baking dish. Cover the dish tightly with aluminum foil. Bake for 25-30 minutes, or until the peppers are fork-tender and the filling is heated through.
Finish & Serve
  1. Remove the foil. Top the peppers with additional cheddar cheese and fresh cilantro, if desired. Return to the oven for a few minutes to melt the cheese. Serve immediately, optionally with a dollop of sour cream or Greek yogurt.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 17gFat: 15gFiber: 12g

Notes

Nutrition information is estimated based on common ingredients and serving sizes and may vary.
For extra tender peppers, pre-bake the hollowed-out pepper halves for 10-15 minutes at 350°F before stuffing. Ensure black beans are well-drained to avoid a watery filling. Add cumin or chili powder for a Southwestern flair, or corn/sautéed onions for added texture. Avoid overstuffing.

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