Stuffed peppers are one of those meals that just feel happy.
Bright peppers, cozy filling, and melty cheese—what’s not to love?
I make these all the time when I want something hearty but healthy.
Plus, they’re easy to prep ahead and they make great leftovers.
🌟 Why I Love This Recipe
Stuffed peppers have been in my meal rotation for years. I first started making them in college because they were budget-friendly and filling. Over time, I made them healthier and more flavorful. Now they’re one of my favorite go-to meals.
- Super colorful and pretty on the plate
- Packed with plant-based protein and fiber
- Comforting without being heavy
- Totally customizable with what you have on hand
- Perfect for meal prep or feeding a group
🍽 Servings & Time
Serves: 4 people (1–2 halves per person)
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
🔬 Why This Recipe Works (Quick Science)
- Quinoa cooks up fluffy and light, making the filling hearty but not soggy.
- Bell peppers soften as they roast, turning sweeter and more flavorful.
- Baking the filled peppers lets all the flavors melt together—especially the cheese!
- Black beans + quinoa = a complete protein combo.
🔢 Macros (Per Stuffed Pepper Half, Approximate)
- Calories: 240
- Protein: 11g
- Carbs: 28g
- Fat: 9g
- Fiber: 7g
🛒 What You’ll Need
Ingredients:
- 4 large bell peppers (any color), halved and seeded
- 1 cup cooked quinoa (I like tri-color quinoa)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen & thawed or canned & drained)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded Mexican blend cheese (or cheddar)
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
💡 Pro Tips
- Cut peppers in half vertically for faster, even cooking.
- Drain the tomatoes really well so the filling isn’t watery.
- Taste your filling before stuffing—it should already be delicious!
- Add hot sauce or jalapeños if you like it spicy.
- Use parchment paper under the peppers for easier cleanup.
🔧 Tools You’ll Need
- Baking dish (9×13 works great)
- Medium saucepan (for quinoa)
- Mixing bowls
- Large spoon
- Chef’s knife
- Cutting board
- Foil (optional, for covering while baking)
🔄 Substitutions & Variations
- Swap quinoa for brown rice, couscous, or cauliflower rice.
- Use pinto beans or chickpeas instead of black beans.
- Leave off the cheese for a dairy-free/vegan version or use vegan cheese.
- Add cooked ground turkey, beef, or chicken for a meaty version.
⏱ Make-Ahead Tips
- Make the filling 1–2 days ahead and store it in the fridge.
- You can stuff the peppers and refrigerate overnight before baking.
- Freeze fully baked stuffed peppers for up to 2 months.
👩🍳 How to Make Stuffed Bell Peppers with Quinoa & Black Beans
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This gives the peppers a cozy, gentle roast without drying them out.
Step 2: Prep the Bell Peppers
Cut each bell pepper in half lengthwise and remove the seeds and white ribs. Lightly brush the insides with olive oil and a sprinkle of salt.
Step 3: Cook the Quinoa
Cook ½ cup dry quinoa according to package directions until fluffy (you’ll end up with about 1 cup cooked).
Step 4: Mix the Filling
In a large bowl, combine cooked quinoa, drained black beans, corn, drained diced tomatoes, ½ cup shredded cheese, chili powder, cumin, garlic powder, salt, and pepper. Stir well to mix everything evenly.
Step 5: Fill the Peppers
Spoon the filling into each pepper half, packing it gently. Top with the remaining ½ cup shredded cheese.
Step 6: Bake
Place the stuffed peppers in a baking dish. Bake uncovered for 30–35 minutes until the peppers are tender and the cheese is melted and bubbly.
🥡 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F until warmed through or microwave in 30-second bursts.
- You can freeze fully baked peppers individually for quick lunches.
✅ Common Mistakes
- Not draining your veggies well: Excess liquid makes the filling soggy.
- Undercooking the peppers: They should be tender but not mushy.
- Over-packing the filling: Gently fill the peppers so they cook evenly.
- Skipping the seasoning: Taste the filling before stuffing to adjust salt and spices.
🥗 What to Serve With
- Simple green salad with vinaigrette
- Tortilla chips & guacamole
- Roasted sweet potatoes or zucchini
- Garlic bread (trust me, it’s delicious together!)
🍽 Meal Plan Ideas
- Make on Sunday for easy lunches during the week.
- Serve alongside a veggie soup for a cozy dinner.
- Double the recipe and freeze half for a future meal.
- Pair with a fresh fruit salad for a lighter meal.
❓ FAQ
Can I make this vegan?
Yes! Just leave out the cheese or use your favorite vegan cheese.
Can I use brown rice instead of quinoa?
Totally. Just swap in 1 cup cooked brown rice.
How spicy is this?
It’s mild as written. Add cayenne or hot sauce if you like heat.
Do I have to pre-cook the peppers?
Nope, they’ll soften perfectly in the oven while baking.
How do I freeze them?
Let them cool completely, wrap tightly, and freeze. Reheat at 350°F until hot in the center.
❤️ Give It a Try!
I hope you love these cozy stuffed bell peppers as much as I do. They’re easy, filling, and make your kitchen smell amazing.
If you try this recipe, leave a comment below! I’d love to hear how it turned out and help with any questions.