Stuffed Bell Peppers with Quinoa & Black Beans
If you’re looking for a flavorful, nutrient-rich dinner that’s easy to make and satisfying enough to stand on its own, these stuffed bell peppers are perfect. With protein-packed quinoa and black beans, bold spices, and a cheesy topping, this recipe is a weeknight staple that’s as nourishing as it is delicious.
The best part? You can easily customize the flavors—swap the parsley for cilantro for a more Mexican-inspired style, or add toppings like avocado, Greek yogurt, or salsa to make it your own.
Why You’ll Love This Recipe
Balanced & filling: Protein + fiber + healthy fats keep you satisfied.
Versatile: Works as a main dish or a hearty side.
Customizable: Use cheddar or feta, parsley or cilantro, add avocado or sour cream—your choice!
Meal-prep friendly: Make ahead and reheat for busy nights.
Key Ingredient Benefits
Bell peppers: Packed with vitamin C and antioxidants for immune support.
Quinoa: A complete plant protein with fiber for digestion and blood sugar balance.
Black beans: Great source of protein, iron, and magnesium to support energy and brain health.
Spices: Anti-inflammatory and digestion-friendly, plus tons of flavor.
Zucchini: Low-calorie and hydrating, adds extra fiber and antioxidants.
Avocado oil: A heart-healthy fat that supports vitamin absorption.
Stuffed Bell Peppers with Quinoa & Black Beans Recipe
Servings: 6 halves | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Ingredients
3 bell peppers
½ yellow onion
½ medium zucchini
2 cloves garlic, minced
2 tbsp tomato paste
⅔ cup chopped parsley (or cilantro for a Mexican twist)
Juice from 1 lime
1 tsp avocado oil
1 can black beans, drained and rinsed
1 cup cooked quinoa
2 tsp cumin
2 tsp smoked paprika
1 tsp chili powder
1 tsp salt
1 cup shredded cheddar or feta cheese
Directions
Preheat oven to 450°F. Slice peppers in half, remove seeds, and place on a parchment-lined baking sheet. Brush with avocado oil. Bake for 10 minutes.
Heat a skillet over medium-high. Add onion and sauté for 2 minutes. Add zucchini and garlic, cook for another 2 minutes.
Stir in black beans, tomato paste, quinoa, parsley/cilantro, and spices. Remove from heat and stir in lime juice.
Drain excess liquid from peppers and fill each half with mixture. Top with cheese.
Reduce oven to 400°F. Bake stuffed peppers for 15–20 minutes.
Serve warm with avocado, extra herbs, or sour cream.
These stuffed peppers are an easy way to enjoy a balanced, veggie-packed dinner that doesn’t skimp on flavor. They’re also versatile enough to fit different cuisines—keep them herby with parsley or make them Mexican-inspired with cilantro and toppings like salsa or avocado.
Whether you enjoy them fresh out of the oven or reheat them for meal prep, they’ll quickly become a go-to in your dinner rotation!
