Quinoa Stuffed Bell Peppers

Stuffed bell peppers is one of my favorite meals! The “stuffing” will last for days so you can have a tasty, hearty and healthy meal after work with no hassle! You don’t even have to eat it out of a bell pepper, just add an avocado on top and you have a delicious, filling Mexican quinoa salad. You can adapt this recipe however you would like, but I always enjoy finding ways to incorporate as many veggies as possible into my meals! It’s almost a game for me 😂 and its one you should try! The more veggies you can sneak into your diet, the better! 



Total Prep & Cook Time: 45 minutes     |         Yields: 6 servings


  • 3 large bell peppers
  • 1 cup quinoa
  • 1/2 red onion, diced
  • 1/2 bell pepper, diced
  • 1 cup frozen corn (I get mine from trader joes)
  • 1 jalapeño, diced
  • 1 can black beans (rinsed for less sodium)
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 1 tsp chili lime powder
  • 1/4 tsp cayenne pepper
  • 2 tbsp lime juice


  1. Preheat oven to 400 degrees Fahrenheit. Slice your bell peppers in half. Wrap each halved bell pepper in foil with a little oil. Cook in oven for 25 minutes.
  2. Add one cup of quinoa with 2 cups of water (or veggie broth) and bring to a boil. Once boiling, reduce to simmer and cover until liquid is absorbed (15-20 minutes).
  3. Heat your iron skillet (or whatever is the largest pan you use) over medium heat with avocado oil. (I use avocado oil because it has the highest smoke point)
  4. Add your diced onion, bell pepper, jalapeño, and corn to the skillet. Sauté until onions are caramelized and translucent. Then add in rinsed black beans.
  5. Add the cooked quinoa into your skillet. Mix it in to the other ingredients, and then add in your seasonings and lime juice.
  6. Stuff your bell pepper half with the quinoa mixture, and lay over a bed of purple cabbage (optional 😉). Top with avocado and enjoy!

About Dana Stapleton, RDN

Hi, I'm Dana! Creating delicious plant-based meals and nutrition is my passion! Thanks for visiting!
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