Sweet roasted bell peppers filled with black beans, quinoa, salsa, and melted cheese make a satisfying vegetarian dinner that's easy enough for a weeknight. These black bean stuffed peppers are hearty, flavorful, and built from ingredients many of us already keep on hand. The combination of beans and quinoa also adds a solid boost of plant-based protein and fiber, making the meal filling without being heavy.
Stuffed peppers are one of those techniques I come back to often because they're incredibly adaptable. Start with beans or lentils, add a grain, a handful of vegetables, a little cheese, and some kind of sauce, then tuck everything into a pepper. Roast it until the peppers soften and the filling melts together and dinner is basically done.
I already have a few stuffed pepper recipes on the site (harissa chickpea stuffed peppers, lentil stuffed peppers, and polenta stuffed peppers), but honestly I should probably have a lot more. This particular version is one I make regularly because we almost always have the ingredients around. Recipes like this are sometimes hard to slow down and photograph because they're so quick and last‑minute in real life. I'm glad to finally be sharing it because the combination really works.
Ingredient Notes
Bell Peppers - Large bell peppers become tender and slightly sweet when roasted, making them the perfect vessel for a hearty filling. Any color works here.
Black Beans - Black beans bring creaminess, protein, and plenty of fiber to the filling. If you don't have black beans, pinto beans work very well too.
Quinoa - Quinoa adds a nutty flavor and helps the filling hold together. You can easily swap in cooked rice, farro, or barley if that's what you have. I tend to use quinoa often because it holds up longer in the refrigerator than rice, which makes leftovers a little easier.
Pickled Jalapeños - I wrote this recipe with pickled jalapeños because I almost always have a jar in the fridge. They add acidity and a gentle kick of heat. Fresh jalapeños work well too if that's what you have on hand.
Salsa - Salsa adds both flavor and moisture to the filling. Use your favorite jarred salsa or homemade if you have it.
Instructions
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Cook the quinoa according to the package instructions and set it aside to cool slightly while preparing the rest of the filling.
Heat a skillet over medium heat. Sauté the diced onion with a pinch of salt until softened and lightly golden. This usually takes several minutes and builds the base flavor for the filling.
Add the minced garlic, cumin, and cayenne pepper. Cook briefly, stirring constantly, until the spices smell fragrant.
In a large mixing bowl combine the cooked quinoa, black beans, chopped pickled jalapeños, salsa, the sautéed onion mixture, and most of the shredded cheese. Stir until everything is evenly mixed.
Arrange the bell pepper halves on the prepared baking sheet. Spoon the filling into each pepper half and press it down gently so the mixture is nicely packed in.
Top each pepper with the remaining cheese.
Bake for about 30-35 minutes, until the peppers are tender and the cheese is melted and bubbling on top.
Serve warm with chopped cilantro or an extra spoonful of salsa if you like.
How to Serve
- Drizzle with lemony herb sauce for brightness
- Add a spoonful of cilantro garlic sauce over the top
- Serve alongside pickled onions for contrast and acidity
- Pair with guacamole or sliced avocado
- Portion into containers for meal prep lunches during the week
Tips, Tricks, and Alterations
- Swap quinoa for rice, farro, or barley depending on what you have cooked already.
- If you prefer milder heat, reduce the jalapeños or remove the seeds.
- Pinto beans work just as well as black beans in this filling.
- The filling can be made ahead and stored in the refrigerator for a day before baking.
- Leftover stuffed peppers reheat well and make excellent lunches.
Stuffed vegetables are one of my favorite ways to build flexible, plant-forward meals. If you enjoy these black bean stuffed peppers, you might also like my Harissa Chickpea Stuffed Peppers, Lentil Stuffed Peppers, or Polenta Stuffed Peppers. Each one uses the same basic idea with a slightly different flavor direction.
If you try them, let me know how they turn out. I always love hearing how people adapt recipes like this in their own kitchens.
If you've tried this Black Bean Stuffed Peppers recipe or any other recipe on Balancing Bowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I'm up to.
Recipe
Black Bean Stuffed Peppers
Ingredients
- 6 bell peppers halved lengthwise and seeds removed
- 1 cup cooked quinoa
- 1 cup black beans cooked or canned, drained and rinsed
- ¾ cup shredded Mexican cheese blend for filling
- ¼ cup shredded Mexican cheese blend for topping
- ½ to 1 cup salsa
- ¼ cup pickled jalapeños chopped
- 1 sweet onion diced
- 6 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Cook quinoa according to package instructions and set aside.1 cup cooked quinoa
- Heat a skillet over medium heat and sauté the diced onion with salt until softened.1 sweet onion, 1 teaspoon salt
- Add garlic, cumin, and cayenne and cook briefly until fragrant.6 garlic cloves, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper
- In a large bowl combine quinoa, black beans, jalapeños, salsa, onion mixture, and most of the cheese.1 cup black beans, ½ to 1 cup salsa, ¼ cup pickled jalapeños, ¾ cup shredded Mexican cheese blend
- Arrange bell pepper halves on the prepared baking sheet and fill each with the mixture.6 bell peppers
- Top with the remaining cheese.¼ cup shredded Mexican cheese blend
- Bake 30-35 minutes until peppers are tender and cheese is melted and bubbling.
Notes
Nutrition
Did you make this recipe? Let me know!