Guide · Oct 13, 2026
Quinoa Stuffed Peppers with Black Beans
Bell peppers stuffed with quinoa, black beans, corn and tomatoes, then baked until tender. Vegan with no cheese needed.
Last updated
Short answer: Cook the quinoa, mix it with black beans, corn, tomatoes and spices, pack it into halved or whole peppers, and bake for about 30 minutes. The filling works on its own as a bowl, too.
Any color of bell pepper works; red, yellow and orange are a little sweeter than green. See our dinner recipes for more.
Swaps and substitutions
- Use brown rice instead of quinoa.
- Use halved peppers for a shorter bake (about 20 minutes covered).
Quinoa Stuffed Peppers with Black Beans
Bell peppers filled with a cumin-spiced mix of quinoa, black beans, corn and tomatoes, baked until tender.
Developed by the ElectricDiet team
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 servings
Ingredients
- 4 bell peppers, large, any color
- 1 cup quinoa, rinsed
- 2 cup vegetable broth
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 clove garlic, minced
- 1 can black beans, 15 oz, drained and rinsed
- 1 cup frozen corn
- 1 can diced tomatoes, 14.5 oz, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- 2 tbsp fresh parsley, chopped
Method
- Bring the quinoa and broth to a boil in a saucepan. Cover, lower the heat and simmer for 15 minutes, until the liquid is absorbed. Rest 5 minutes, then fluff with a fork.
- Heat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. Stand them upright in a baking dish, trimming the bottoms if needed so they don't tip over.
- Heat the olive oil in a skillet over medium heat. Cook the onion for 5 minutes, then add the garlic, cumin and chili powder and stir for 1 minute.
- Stir in the cooked quinoa, black beans, corn, tomatoes and salt.
- Pack the filling into the peppers. Add 1/4 cup water to the dish, cover with foil and bake for 25 minutes. Uncover and bake 5 to 10 minutes more, until the peppers are tender.
- Top with parsley and serve.
Food safety and storage
- Leftovers keep in the fridge for up to 4 days. Reheat until hot all the way through.
Frequently asked questions
Do you have to precook the peppers?
No. Baking them covered with a little water in the dish steams them until tender.
Can I make stuffed peppers ahead?
Yes. Stuff them, cover and refrigerate for up to 1 day, then bake, adding about 10 minutes.
What can I use instead of quinoa?
Cooked brown rice, cauliflower rice or farro all work.