Recipe Contributed By Mommy Musings

Share This Recipe

Mexican Black Bean & Quinoa Stuffed Peppers

Prep Time 20 minutes
Cook Time 45 minutes


  • 4 bell pepper, cut in half vertically, cleaned and stems removed
  • 1 15 oz can black beans
  • 3/4 cup dry quinoa
  • 1 cup corn, kernels
  • 1/2 small onion, diced
  • 1 cup salsa
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/8 tsp chili powder, chipotle
  • 1 tbsp cooking oil

Optional toppings:

  • avocado, chopped
  • cilantro
  • tomatoes


  • Cook quinoa according to directions on package using either water or broth.
  • Preheat oven to 350 degrees. Place halved bell peppers in a lightly sprayed 9x13” baking dish and set aside.
  • Heat oil in a large sauté pan on medium-high heat. Add onion and cook until translucent. Add remaining ingredients to the pan, including cooked quinoa and combine. Add additional salsa if preferred.
  • Generously stuff the peppers with the filling. Place a sheet of aluminum foil over the baking dish and place in preheated oven for 35 minutes.
  • Remove foil and place baking dish back in oven for an additional 10 minutes.
  • Serve with your choice of toppings: chopped avocado, cilantro, fresh tomatoes, etc.