Quinoa and Black Bean Stuffed Peppers


Discover the vibrant flavors of South America with this vegan twist on a classic recipe. Quinoa and Black Bean Stuffed Peppers combine the nutty taste of quinoa with hearty black beans and a medley of spices, all encased in sweet bell peppers. This dish is not only visually appealing but also packed with protein and fiber, making it a nutritious and satisfying meal for vegans and non-vegans alike.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Serving: 4


  1. 4 large bell peppers, halved and seeded
  2. 1 cup quinoa, rinsed
  3. 2 cups vegetable broth
  4. 1 (15-ounce) can black beans, drained and rinsed
  5. 1 cup corn kernels (fresh or frozen)
  6. 1 small red onion, finely chopped
  7. 2 cloves garlic, minced
  8. 1 teaspoon ground cumin
  9. 1 teaspoon smoked paprika
  10. Salt and black pepper to taste
  11. 1/2 cup fresh cilantro, chopped
  12. 1 lime, juiced
  13. Olive oil for cooking


  1. Prepare the Peppers:
    • Preheat oven to 375°F (190°C). Drizzle the inside of the bell pepper halves with olive oil and season with a pinch of salt and pepper. Arrange on a baking sheet, cut-side up, and roast for about 20 minutes until just tender.
  2. Cook the Quinoa:
    • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  3. Prepare the Filling:
    • Heat a tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 3-4 minutes. Add the black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and stir in the cooked quinoa, cilantro, and lime juice.
  4. Stuff the Peppers:
    • Fill each roasted bell pepper half with the quinoa and black bean mixture. Return to the oven and bake for another 20 minutes.
  5. Serve:
    • Let the stuffed peppers rest for 5 minutes before serving. Garnish with additional cilantro and lime wedges if desired.


  • For added richness, top the peppers with avocado slices or a dollop of vegan sour cream before serving.
  • This dish can be customized with other vegetables or spices according to preference.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 320 kcal
  • Protein: 12g
  • Carbohydrates: 58g
  • Fat: 5g
  • Fiber: 12g
  • Sodium: 300mg
  • Sugars: 8g

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