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. You won’t even miss the meat in these super filling stuffed bell peppers the whole family will love.
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!
Table of Contents
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.
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.
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.
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 quinoa. Cover with a lid and cook for 15 to 20 minutes. The quinoa should be light and fluffy.
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.
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.
FAQs
It definitely helps to pre-bake bell peppers before stuffing. That way, you don’t over-cook the filling, drying it out.
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 Chicken, Instant Pot Shredded Chicken, or Air Fryer Salmon if you want some protein.
You can also whip up some Roasted Tomato Salsa, Fresh Tomato Salsa, or Homemade Guacamole to top it off.
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.
- Sweet Potato and Black Bean Enchiladas
- Baked Eggplant Parmesan
- Sweet Potato Black Bean Veggie Burger
- Chickpea Salad Sandwich
- Thai Zucchini Noodle Salad
- Quinoa Tabbouleh
- Sweet Potato and Brussels Sprout Tacos
Tap stars to rate!
Email this recipe!
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
- ⅛ 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!
Video
Notes
- One serving is 2 bell pepper halves.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Quinoa and beans are always super filling to me. This recipe will be made very soon in our house!
They TOTALLY are so filling! This recipe should keep you full until lunchtime, Bianca!