Quinoa and Black Bean Stuffed Bell Peppers
Wholesome, flavorful, and totally satisfying—these stuffed peppers pack in protein-rich quinoa, hearty black beans, zesty sauce, and melty cheese. A colorful, meatless main that’s as nutritious as it is comforting.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 (2 halves each) 1x
Ingredients
4 large bell peppers, halved lengthwise & de-seeded (tops chopped for filling)
2 cups cooked quinoa
1 cup canned black beans, drained & rinsed
1 cup pasta sauce (roasted garlic recommended)
¼ cup chopped cilantro, plus more for topping
½ cup cheddar cheese, shredded (plus extra for topping)
Salt & pepper to taste
Optional: sour cream or Greek yogurt for serving
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, mix quinoa, black beans, pasta sauce, chopped pepper tops, cilantro, and ½ cup cheese. Season with salt and pepper.
Arrange bell pepper halves in a baking dish. Spoon filling evenly into each half.
Top with additional cheddar cheese. Cover with foil.
Bake for 25–30 minutes, then uncover and bake 5–10 more minutes until cheese is bubbly and golden.
Garnish with more cilantro and a dollop of sour cream or Greek yogurt if desired.
Nutrition
- Calories: ~320
- Fat: 14g
- Carbohydrates: 30g
- Protein: 14g