These Quinoa Stuffed Peppers are full of hearty black beans, roasted sweet potatoes, and tons of Mexican spices for the best vegetarian dinner recipe! They’re perfect for Meatless Monday or an easy meal-prep recipeYou won’t even miss the meat in these super filling stuffed bell peppers the whole family will love.

Three stuffed bell peppers are served on a white plate with lime.

Quinoa Stuffed Peppers with Black Beans

All my life I have been known to be a meat eater. (I blame it on my Southern roots!)

But lately I have been craving even more veggies and plant-based protein, and these Quinoa Stuffed Bell Peppers always deliver!

Thanks to the addition of black beans and roasted sweet potato cubes, they’re transformed into a hearty dish that will fill you up!

And since quinoa is a “complete protein” you’ll get all of the nutrition you need in these vegetarian stuffed peppers. (Learn how to cook quinoa in the Instant Pot.)

The addition of ground spices such as cumin, paprika, and cayenne pepper gives these wonderful Mexican flavors! Feel free to make this delicious meatless meal as spicy or mild as you’d like.

It’s an easy and healthy weeknight dinner, especially with a side salad to round it out. Even meat lovers will devour it!

Bell peppers, quinoa, cheese, sweet potato, black beans, and seasonings are the main ingredients for this dish.

Ingredients

  • Sweet potatoes. Look for a medium-sized potato. A yam will also work. (Learn more about the difference between sweet potatoes and yams)
  • Bell peppers. This recipe was tested with green peppers, but you can choose red, orange, or yellow peppers, or go for a mix of colors. Cut them in half and remove the seeds.
  • Quinoa. There are many different kinds of quinoa at a grocery store. The most common types are tri-color or white, but you can use black or red if you can find it. (Save time with Instant Pot Quinoa.)
  • Seasonings. A mix of ground cumin, paprika, black pepper, and cayenne pepper adds a depth of flavor to this dish. 
  • Cheese. Mozzarella cheese melts beautifully, but you can choose another variety of shredded cheese if you’d like. Monterey Jack cheese or cheddar both work. Use vegan cheese if needed.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make Black Bean Quinoa Stuffed Peppers

Please see the recipe card below for ingredient amounts and more detailed instructions.

1. Roast the Potatoes

Peel the sweet potatoes and cut into ½-inch cubes. Spread the pieces on a baking dish lined with parchment paper. Drizzle 1 tablespoon olive oil over the sweet potatoes, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.

Bake in a preheated 400℉ oven for 15 minutes.

Sweet potatoes are roasted on a tray.

2. Cut and Roast the Peppers

Slice each bell pepper in half and use a spoon to remove the seeds and membranes. Drizzle oil all over the insides and sprinkle with ½ teaspoon salt.

When the potatoes are partially cooked, push them to the side of the pan and line the bell peppers up cut side down. Bake in the preheated 400℉ oven for 10 to 15 minutes. The potatoes should be cooked through and the peppers tender.

Bell peppers are added to the baking sheet with the sweet potatoes.

3. Cook the Quinoa

Pour the last tablespoon of oil into a medium-sized saucepan or large pot. Add the chopped onions and sauté for 2 to 3 minutes until tender. Stir in the minced garlic cloves and continue cooking for 30 seconds.

Pour the vegetable broth into the pot and set the stove to high heat. Bring it to a boil. Reduce the heat to low and add the quinoaCover with a lid and cook for 15 to 20 minutes. The quinoa should be light and fluffy.

A spatula stirs the broth and quinoa into the pot.

4. Make the Filling

When the quinoa is done, stir the rinsed and drained beans, roasted sweet potatoes, cumin, paprika, black pepper, cayenne pepper, and remaining 1 teaspoon of salt into the pot

Mix until just combined. Be careful not to mash the potatoes in the process.

Black beans and sweet potato are stirred into the filling mixture.

5. Stuff the Peppers and Bake

Put the bell peppers cut side up on a rimmed baking sheet. Fill each of the pepper halves with the quinoa-black bean mixture until it is very full, but not overflowing. Sprinkle some cheese on the tops of the peppers.

Return the pan to the oven and cook for another 5 to 10 minutes. Bake until the cheese melts.

Serve the black bean stuffed peppers with a squeeze of fresh lime juice along with finely chopped fresh cilantro, a dollop of sour cream, and fresh salsa.

Bell peppers are stuffed with quinoa, black beans, and sweet potatoes.

FAQs

Do you need to pre-bake peppers before stuffing? 

It definitely helps to pre-bake bell peppers before stuffing. That way, you don’t over-cook the filling, drying it out.

Are stuffed bell peppers healthy? 

Stuffed bell peppers can be an incredibly healthy, low carb meal! Just be sure to pay attention to what you add in the filling to keep to a low calorie diet.

Recipe Tips

  • Add some color. Choose different varieties of bell peppers when making this dish.
  • Skip the can. Make your own Instant Pot Black Beans.
  • Customize it. Add a little or a lot of the cayenne pepper, or even chili powder or red pepper flakes depending on your taste preference. Top with hot sauce if desired.
  • Change it up. Switch the spices and go with blackened seasoning for Cajun flavors or try Italian seasoning.

What to Serve with Quinoa Stuffed Peppers?

These meatless stuffed peppers are a filling main course on their own, or you can pair them as a side dish with any of these tasty recipes.

Cook up some Copycat Chipotle ChickenInstant Pot Shredded Chicken, or Air Fryer Salmon if you want some protein.

You can also whip up some Roasted Tomato SalsaFresh Tomato Salsa, or Homemade Guacamole to top it off.

A fork digs into a stuffed bell pepper on a white plate.

Other Stuffed Pepper Recipes

If you love this great recipe, be sure to try another stuffed peppers recipe soon.

More Vegetarian Main Dish Recipes

Whether it’s Meatless Monday or you’re simply looking for a healthy dish sans-meat, you can’t go wrong with these recipes.

Tap stars to rate!

5 from 4 votes

Black Bean Quinoa Stuffed Peppers

These Quinoa Stuffed Peppers are full of hearty black beans, roasted sweet potatoes, and tons of Mexican spices for the best vegetarian dinner recipe! They're perfect for Meatless Monday or an easy meal-prep recipe.
Three stuffed bell peppers are served on a white plate with lime.
Yield 4 servings
Prep 20 minutes
Cook 40 minutes
Total 1 hour

Ingredients 

  • 1 medium sweet potato about ½ lb.
  • 4 bell peppers cut in half, seeds removed
  • 3 Tbsp. olive oil divided (sweets, peps, onions)
  • 2 tsp. salt divided (½ peppers, ½ sweets, 1 in quinoa)
  • ¾ cup onions finely chopped
  • 2 cloves garlic finely minced
  • 1 ½ cups vegetable broth regular sodium
  • ¾ cup quinoa rinsed and drained
  • 1 cup canned black beans rinsed and drained
  • 1 ½ tsp. cumin
  • ½ tsp. paprika
  • ½ tsp. pepper
  • ⅛-¼ tsp. cayenne pepper to taste
  • tsp. cinnamon
  • 1 cup Mozzarella cheese shredded
  • 1 lime juice
  • Cilantro finely chopped

Instructions 

  • Roast the Potatoes: Preheat the oven to 400 degrees. Peel and cut sweet potato into ½-inch cubes. Place on a parchment paper-lined baking dish and drizzle with 1 tablespoon of oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Spread out in a single layer and bake in the preheated oven for 15 minutes.
    1 medium sweet potato, 3 Tbsp. olive oil, 2 tsp. salt, ½ tsp. pepper
  • Prepare the Peppers: Cut bell peppers in half, remove the seeds and membranes, and drizzle all of the insides with 1 tablespoon of oil and sprinkle with ½ teaspoon salt.
    4 bell peppers, 3 Tbsp. olive oil, 2 tsp. salt
  • Roast the Peppers: Once the potatoes are partially cooked, move them to one side of the baking sheet and add the bell pepper halves, cut side-down. Bake in the preheated oven for 10-15 minutes, or until the potatoes are cooked through.
  • Cook the Quinoa: Add the remaining tablespoon of oil to a medium-sized saucepan along with the diced onion. Sauté for 2-3 minutes, or until tender. Add the minced garlic and continue sauteing for another 30 seconds, or until fragrant. Pour vegetable broth into the pot and turn heat to high. Once boiling, reduce heat to low and add the quinoa. Give it a stir, cover the pot with a lid, and cook for 15-20 minutes, or until quinoa is light and fluffy.
    3 Tbsp. olive oil, ¾ cup onions, 2 cloves garlic, 1 ½ cups vegetable broth, ¾ cup quinoa
  • Make the Filling: Add the rinsed and drained beans, roasted sweet potatoes, cumin, paprika, black pepper, cayenne pepper, and remaining 1 teaspoon of salt. Mix until just combined, being careful not to mash the sweet potatoes.
    1 cup canned black beans, 1 ½ tsp. cumin, ½ tsp. paprika, ⅛-¼ tsp. cayenne pepper, 2 tsp. salt
  • Stuff the Peppers and Cook: Fill each bell pepper half until it is heaping, but not overflowing. Sprinkle cheese over the top and return to the oven for another 5-10 minutes, or until the cheese is melted. Serve with a squeeze of fresh lime juice and a sprinkle of finely chopped cilantro. Enjoy!
    1 cup Mozzarella cheese, 1 lime, Cilantro

Tap stars to rate!

5 from 4 votes

Video

Notes

  • One serving is 2 bell pepper halves.
Prep-Ahead Instructions:
Roast the sweet potatoes and make the filling the day before and keep in the fridge. Roast the peppers, and stuff, and finish baking the next day.
Storage Directions:
Keep leftover peppers in an airtight container in the refrigerator for up to 4-5 days. You can store leftover filling separate if you haven’t stuffed the peppers or you have extra. Freeze fully cooked stuffed peppers in a freezer-safe airtight container for up to 3 months To reheat, bake in a 350°F oven until heated through. You can also quickly warm them up in the microwave.
Recipe Tips
  • Add some color. Choose different varieties of bell peppers when making this dish.
  • Skip the can. Make your own Instant Pot Black Beans.
  • Customize it. Add a little or a lot of the cayenne pepper, or even chili powder or red pepper flakes depending on your taste preference. Top with hot sauce if desired.
  • Change it up. Switch the spices and go with blackened seasoning for Cajun flavors or try Italian seasoning.

Nutrition

Calories: 377kcal, Carbohydrates: 41g, Protein: 13g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 22mg, Sodium: 1692mg, Potassium: 780mg, Fiber: 10g, Sugar: 10g, Vitamin A: 12525IU, Vitamin C: 163mg, Calcium: 225mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

Want more recipes like these Black Bean & Quinoa Stuffed Bell Peppers?

Thai-Style Shredded Brussels Sprouts Salad

Vegan Quinoa Salad with Oranges & Spinach

Chicken Relleno Stuffed Bell Peppers

5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

You May Also Like

Thanks for
Stopping By!

I’m London! Join me as we cook up nourishing meals for you and your loved ones and learn a few healthy cooking tips and tricks!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Quinoa and beans are always super filling to me. This recipe will be made very soon in our house!