Stuffed Bell Peppers with Quinoa, Black Beans, and Cheddar

Looking for a delicious, healthy stuffed peppers dinner? These stuffed bell peppers with quinoa, black beans, and melted cheddar are perfect. They make an easy weeknight meal that’s vegetarian and kid-friendly, yet filled with flavor and nutrition. Each colorful pepper is packed with fiber, vitamins, and plant-based protein from the filling. This quinoa and black bean recipe is naturally gluten-free (no bread crumbs here) and can be made ahead, making it a great gluten-free dinner idea.

When baked, these stuffed peppers come out tender, topped with bubbly cheese. The sweet bell pepper paired with a savory, spiced quinoa-and-bean stuffing satisfies everyone. We use classic Southwestern spices (cumin, chili powder) to season the filling, but feel free to customize (think Italian herbs or curry powder). This dish also doubles as a tasty meal prep option. For another crowd-pleasing dinner, you might pair it with a pasta like our Quick and Easy Baked Ziti with Ricotta and Mozzarella for the Whole Family, or serve both family favorites buffet-style.

Why Stuffed Bell Peppers Are Nutritional Powerhouses

Bell peppers themselves are nutritional powerhouses. They are low in calories but high in vitamin C and other antioxidants, making them a terrific addition to a healthy diet healthline.com. A single medium red bell pepper delivers about 169% of the daily value for vitamin C healthline.com, plus beta-carotene (vitamin A precursor) and fiber. In fact, BBC Good Food notes that a similar quinoa-stuffed pepper recipe provides 4 of your 5-a-day along with calcium, vitamin C and iron bbcgoodfood.com. In short, bell peppers boost your immune and eye health while adding color and crunch to the meal.

Quinoa is a gluten-free grain (technically a seed) that’s nutrient-packed. It’s rich in protein, fiber, and minerals like iron and magnesium. Healthline reports that quinoa is “packed with nutrients like protein, zinc, fiber, folate, and antioxidants” healthline.com. One cup of cooked quinoa (about 185 g) contains around 8 grams of protein and 5 grams of fiber healthline.com. These nutrients help keep you full and support muscle and digestive health. Quinoa is often called a complete protein because it provides all nine essential amino acids, so it’s a great base for a vegetarian stuffing.

Black beans add even more fiber and protein. They’re a staple in vegetarian and vegan cooking for good reason. According to Healthline, canned black beans are “a convenient way to add more protein and fiber to your diet” healthline.com. The fiber in beans promotes healthy digestion and satiety, while the protein helps balance blood sugar. Healthline also highlights that “canned black beans are a great plant-based protein source” which may help manage weight, blood sugar, and cholesterol healthline.com. In other words, black beans make the filling hearty and heart-healthy.

Together, the peppers, quinoa, and beans deliver a balanced mix of nutrients: vitamins, minerals, protein, and fiber. This recipe truly exemplifies vegetarian stuffed bell peppers as a wholesome meal. Combining these ingredients gives you satisfying protein and fiber plus plenty of vegetable vitamins (especially C and A). It’s a delicious way to get multiple food groups on your plate in one dish.

Ingredients (Metric & Imperial)

• 4 large bell peppers (about 700 g / 1.5 lbs total; mix of red, yellow, green or orange)
• 1 cup (185 g) uncooked quinoa, rinsed
• 2 cups (475 ml) vegetable or chicken broth (for cooking the quinoa)
• 1 tbsp (15 ml) olive oil
• 1 medium onion (150 g / 5 oz), diced
• 2 cloves garlic, minced
• 1 can (425 g / 15 oz) black beans, drained and rinsed
• 1 cup (150 g) corn kernels (fresh, frozen, or canned; optional)
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) chili powder (or paprika for milder flavor)
• Salt and pepper, to taste
• 1½ cups (150 g / about 5 oz) shredded sharp cheddar cheese, divided
• Fresh cilantro or parsley, chopped (for garnish, optional)
• Lime wedges (for serving, optional)

Notes: This recipe is vegetarian and gluten-free. You can customize the spices or mix in extra vegetables (zucchini, diced tomatoes, etc.). For a different twist, add cooked ground meat as described in the variations below.

Step-by-Step Instructions

1. Prep the peppers: Preheat your oven to 190°C (375°F). Cut the tops off the bell peppers and remove the seeds and membranes (save the tops to chop into the filling if desired). If needed, trim a thin slice off the bottom so the peppers stand upright. Lightly oil and season the inside of each pepper with a pinch of salt and pepper. Arrange the peppers cut-side-up in a baking dish.
2. Cook the quinoa: Place the rinsed quinoa and 2 cups broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it stand (covered) for 5 minutes. Fluff the quinoa with a fork.
3. Make the filling: In a skillet, heat the olive oil over medium heat. Sauté the diced onion for 3–4 minutes until soft, then add the minced garlic and cook for 30 seconds until fragrant. Add the drained black beans, corn (if using), cumin, chili powder, and a pinch of salt and pepper. Stir to combine and heat through. Remove from heat and stir in the cooked quinoa and 1 cup (about 100 g) of cheddar cheese. Mix well so the cheese melts into the filling. Taste and adjust seasoning as needed.
4. Stuff the peppers: Spoon the quinoa-bean mixture into each prepared pepper, packing it gently. Mound the filling slightly over the top of each pepper. Sprinkle the remaining ½ cup (about 50 g) of cheddar on top of each filled pepper.
5. Bake: Pour 60 ml (¼ cup) water into the bottom of the baking dish (this creates steam to help cook the peppers). Cover the dish tightly with foil and bake for 25 minutes. Then remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese on top is melted and golden.
6. Serve: Let the stuffed peppers rest for 5 minutes after baking. Garnish with fresh cilantro or parsley and serve with lime wedges on the side, if you like. These peppers are a complete meal, but they also pair well with simple sides. For example, a crisp green salad or our lemony rice dish from Creamy Lemon Garlic Chicken Thighs with Spinach and Rice goes nicely.

Tip: This is an easy weeknight dinner. You can cook the quinoa ahead of time or use leftovers to save time. Cleanup is minimal since it’s essentially a one-skillet-and-bake meal.

Variations on Stuffed Bell Peppers

• Ground Turkey Variation: For a non-vegetarian twist, brown 250–300 g (about ½ lb) of ground turkey (or chicken) in the skillet in step 3 before adding the onion. Season it with salt, pepper, and a bit of chili powder. Then continue with the recipe as written. The turkey adds extra protein and a meaty texture to the filling.
• Spicy Vegan Variation: Omit the cheese (or use vegan cheese) and add extra vegetables for bulk (diced tomatoes, bell pepper pieces, etc.). Amp up the heat by adding diced jalapeño or ½ tsp cayenne pepper. Sprinkle nutritional yeast or extra spices on top instead of cheese. Bake as directed. The result is a fully vegan stuffed pepper that’s still packed with flavor and fiber.

Other ideas: Try a Mediterranean twist (use feta and herbs instead of cheddar), or mix in some cooked sausage or tofu. The key is that the filling should be flavorful and moist so it holds together in the pepper.

Serving and Storage Suggestions

These stuffed bell peppers are delicious on their own, but you can serve them with sides to round out the meal. Try a fresh side salad, roasted vegetables, or rice and beans. For a hearty family spread, offer Creamy Lemon Garlic Chicken Thighs with Spinach and Rice alongside and a simple green salad. Or enjoy the peppers with crusty bread and a bowl of tomato soup – comfort food at its best.

Leftovers keep very well. Cool the peppers completely, then store them in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven or microwave until warmed through. You can also freeze them: wrap each pepper in foil or place in a freezer-safe container. They’ll keep for up to 2 months (note that frozen peppers may become softer). Thaw overnight in the fridge before reheating.

Enjoy these stuffed bell peppers hot from the oven, and take pride in serving a meal that’s both comforting and packed with healthy goodness. For more dinner inspiration, see our Top 7 Tips for Perfecting Your Chicken Parmesan Sandwich.

More Delicious Dinner Recipes You’ll Love

If you enjoyed this lemon garlic chicken thighs recipe, you’ll love exploring other comforting dinner ideas on TaylorRecipe.com:

Try our Quick and Easy Baked Ziti with Ricotta and Mozzarella for the Whole Family for a cheesy, crowd-pleasing pasta bake.

Don’t miss our Top 7 Tips for Perfecting Your Chicken Parmesan Sandwich for a crispy, saucy classic you can master at home.

Or explore 30-Minute Magic: 1 Creamy Garlic Tuscan Chicken Recipe You’ll Love for another skillet-friendly, creamy chicken dinner.

These flavorful dinners are perfect for busy weeknights, easy meal prep, or feeding the whole family with comfort and simplicity.

Sources: Healthline (bell peppers, quinoa, black beans) healthline.com healthline.com healthline.com; BBC Good Food (quinoa-stuffed pepper nutrition) bbcgoodfood.com.