Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers make for a hearty and filling meal, perfect for winter evenings. This recipe uses quinoa and black beans for a protein-packed twist on the classic dish.


  • 6 large bell peppers
  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1/2 red onion, chopped
  • 1 garlic clove, minced
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup tomato sauce
  • 1/2 cup water
  • 1/4 cup shredded cheddar cheese


  1. Preheat oven to 190 degrees Celsius.
  2. Cut the tops off the bell peppers and remove the seeds and ribs. Set aside.
  3. In a large bowl, combine the quinoa, black beans, red onion, garlic, chili powder, cumin, salt, and black pepper. Mix well.
  4. Stuff each bell pepper with the quinoa mixture, then place in a baking dish.
  5. In a small bowl, whisk together the tomato sauce and water. Pour over the stuffed peppers.
  6. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with shredded cheese. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Potential changes & improvements

For a bit of extra spice, you could add some chopped jalapeños to the quinoa mixture. You could also swap out the cheddar cheese for another variety, such as Monterey Jack or Pepper Jack.

What other food it works well with

These stuffed peppers would go well with a simple green salad and some crusty bread.

Common Mistakes

Be sure to thoroughly rinse the quinoa before cooking, as this will remove the bitter saponin coating. Also, make sure not to overcook the quinoa, as this will make it mushy.

Nutritional Information

Per serving:

  • Calories: 320
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Sodium: 440 mg
  • Carbohydrates: 54 g
  • Fiber: 11 g
  • Sugar: 8 g
  • Protein: 13 g


This recipe contains the following allergens:

  • Gluten
  • Dairy

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