Stuffed Bell Peppers with Herbed Quinoa, Black Beans, and Feta
There's something satisfying about a stuffed pepper, it's dinner in a self-contained package. These are filled with quinoa cooked in vegetable broth with smoked paprika, tossed with black beans, sun-dried tomatoes, and a generous amount of herbs, then topped with crumbled feta and baked until the peppers are tender and the edges are just starting to char. They look like you tried harder than you did, which is the best kind of weeknight cooking. Kiana makes a batch on Sunday and reheats them for lunches all week. For charred edges, broil for 2–3 minutes after the final bake.
- VGT
- GF
- PREP
Estimated macros per serving
Calories ~390 · Protein ~17g · Carbs ~55g · Fat ~11g
Ingredients
For the filling:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 (15-ounce) can black beans, drained and rinsed
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
For the peppers:
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1/2 cup crumbled feta cheese
Method
- Preheat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
- Cook the quinoa. Combine the quinoa, vegetable broth, and smoked paprika in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the quinoa cooks, prep the peppers. Brush the cut surfaces and outsides of the pepper halves with olive oil and arrange them cut-side up in the baking dish. Consider adding ¼ inch of water to the bottom of the dish to create steam and ensure the peppers cook through evenly. Season the insides with a pinch of salt.
- Make the filling. Toss the cooked quinoa with the black beans, sun-dried tomatoes, green onions, cilantro, and lime juice. Season with salt and pepper to taste.
- Fill each pepper half generously with the quinoa mixture, mounding it in fully without packing. Top with crumbled feta.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the peppers are tender and the feta is lightly golden on top. For charred edges, broil for 2–3 minutes after the final bake.
- Serve warm, with extra lime wedges and hot sauce on the side if you like it spicy.
Variations & Notes
- Vegan Swap: Replace the feta with 2 tablespoons of nutritional yeast stirred into the filling and a drizzle of tahini on top after baking.
- Extra Hungry: Double the filling, stuff the peppers extra full, and serve alongside a simple green salad or with rice on the side.
- Protein add-on: Stir in 8 ounces of ground turkey (browned and cooked to 165°F — color alone isn't a doneness test) or crumbled tempeh at step 4. Turkey makes these no longer vegetarian.
- Sub notes: Brown rice or cauliflower rice can replace the quinoa. Adjust cooking time for rice accordingly. Goat cheese works in place of feta.
- Storage: Keeps refrigerated for up to 4 days. Reheat in the oven at 350°F (175°C) for 15 minutes or microwave until warmed through. Can be frozen assembled but unbaked for up to 2 months: thaw overnight in the fridge and bake as directed, adding 5 to 10 minutes — the center of the peppers should reach 165°F like any casserole.