Tex-Mex
Smoky Black Bean & Quinoa Stuffed Peppers
Roasted pepper halves hold a smoky black-bean, quinoa, corn, and zucchini filling for a substantial meatless oven dinner with easy individual portions.
Inspired by Tex-Mex plant-based stuffed pepper dinners
Prep
15 min
Cook
45 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 4 large bell peppers, halved lengthwise and seeded
- • 1 cup dry quinoa, rinsed
- • 2 cups water
- • 2 cans black beans (15 ounces each), drained and rinsed
- • 1 cup frozen corn
- • 1 small zucchini, diced
- • 1 tablespoon olive oil
- • 1 can diced tomatoes (14.5 ounces), no salt added
- • 1 teaspoon ground cumin
- • 1 teaspoon smoked paprika
- • 1/2 teaspoon kosher salt
- • 1/2 cup low-sodium vegetable broth
- • 2 tablespoons lime juice
- • 1/4 cup chopped cilantro
View ingredient-by-ingredient match
- 4 large bell peppers, halved lengthwise and seededMissing
- 1 cup dry quinoa, rinsedMissing
- 2 cups waterMissing
- 2 cans black beans (15 ounces each), drained and rinsedMissing
- 1 cup frozen cornMissing
- 1 small zucchini, dicedMissing
- 1 tablespoon olive oilMissing
- 1 can diced tomatoes (14.5 ounces), no salt addedMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon smoked paprikaMissing
- 1/2 teaspoon kosher saltMissing
- 1/2 cup low-sodium vegetable brothMissing
- 2 tablespoons lime juiceMissing
- 1/4 cup chopped cilantroMissing
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Method
Recipe notes
Prebaking the peppers gives the walls a head start so the filling does not dry out before they soften. This bean-and-quinoa oven meal is distinct from the turkey-stuffed sweet potatoes in Batch 1.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled pepper halves in covered containers within two hours and use within 4 days. Reheat covered until the filling reaches 165 F; frozen peppers keep about 2 months but become softer.
Make-ahead tips
Cook quinoa and bean filling a day ahead. Refrigerate separately, fill the prebaked peppers when ready, and allow extra covered oven time if starting with a cold filling.
What to serve with it
- - Cabbage and lime slaw
- - Sliced avocado
- - A crisp cucumber salad
Equipment needed
- - Large baking dish and foil
- - Saucepan with lid
- - Large skillet
Difficulty explained
Quinoa and the vegetable filling are straightforward; a short pepper prebake and a covered finish make the oven timing reliable.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pinto beans
Use the same measured amount of cooked, drained pinto beans.
Lemon juice
Use lemon juice in the same amount when lime is unavailable.
Flat-leaf parsley
Use the same volume of chopped flat-leaf parsley if cilantro is disliked.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Raw thick-walled peppers may remain too firm if the initial prebake is skipped.
- Very wet filling dilutes the seasoning; simmer tomato liquid down before folding in quinoa.
- Do not pack the grain mixture tightly; a loose mound reheats more evenly than a compressed plug.
Nutrition Context
- Black beans and quinoa provide the main plant protein and fiber, with corn and peppers adding varied textures.
- The rounded estimate covers two filled halves with the measured oil and broth; avocado and other accompaniments are not included.
FAQ
Can I use smaller peppers?
Yes. You may need five or six smaller peppers; divide the total filling into four equal meal portions.
Do I need cheese on top?
No. Lime, smoked paprika, and cilantro supply the finish; the base recipe is intentionally dairy-free.
Can I use fresh corn?
Yes. Cut kernels from cooked or raw sweet corn and add them with the beans.
Can the filling be eaten on its own?
Yes. Everything in it is fully cooked before stuffing; heat thoroughly and serve with vegetables.
How do I stop peppers tipping?
Nestle the halves closely in a baking dish without crowding the filling, using a second small dish if necessary.
What sides pair best with this dish?
Good pairings include Cabbage and lime slaw; Sliced avocado; A crisp cucumber salad. Choose one or two based on how substantial you want the meal to be.