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Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers with quinoa and black beans are filled with a savory mix of quinoa, salsa, corn, and cheese, then baked until tender. The peppers are briefly baked before filling, giving them a soft texture while the cheese melts over the top.
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Prep Time 20 minutes
Cook Time 1 hour 3 minutes
Resting time 10 minutes
Total Time 1 hour 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the peppers
  • 6 bell peppers medium
  • 1 cooking spray for coating
For the quinoa
  • 2 cups low-sodium vegetable broth
  • 1 cup quinoa rinsed
For the filling
  • 1 tablespoon olive oil
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon kosher salt
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1 cup salsa
  • 1.5 cups Monterey Jack cheese shredded, divided

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the peppers
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Cut the tops off the bell peppers and remove the seeds and membranes.
  4. Arrange the peppers upright in the dish and bake for 15 minutes.
Cook the quinoa
  1. Combine the broth and quinoa in a medium saucepan and bring to a boil.
  2. Cover, reduce the heat to low, and simmer for 15 minutes.
  3. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes.
  4. Fluff the quinoa with a fork.
Make the filling
  1. Heat the olive oil in a 12-inch skillet over medium heat and cook the onion for 4 to 5 minutes, until softened.
  2. Stir in the garlic, cumin, chili powder, and salt and cook for 30 seconds.
  3. Add the black beans, corn, salsa, and cooked quinoa and stir until combined and heated through.
  4. Remove the skillet from the heat and mix in 1 cup of the cheese.
Fill and bake
  1. Divide the filling among the peppers.
  2. Cover the baking dish tightly with foil.
  3. Bake for 15 minutes.
  4. Remove the foil.
  5. Sprinkle the remaining 1/2 cup cheese over the peppers.
  6. Bake for 10 to 15 minutes, until the peppers are tender and the cheese is melted.
  7. Let the peppers rest for 5 minutes before serving.

Notes

For peppers that hold their shape, avoid overfilling and keep them upright in the baking dish. Refrigerate leftovers for up to 4 days; freezing is suitable, though the peppers may soften when thawed. For a dairy-free option, use plant-based shredded cheese.