Quinoa, Black Bean and Sweet Potato Stuffed Peppers

Image of Lauren Dellabella
Rated 5.0 based on 3 customer reviews
Quinoa, Black Bean and Sweet Potato Stuffed Peppers
Quinoa, Black Bean and Sweet Potato Stuffed Peppers


  • 1 cup tricolor quinoa
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 2 cloves garlic, minced
  • 1 large sweet potato, (about 12 oz.) cut into 1/2-inch pieces
  • 2 teaspoons ground cumin
  • 1 cup black beans
  • 1 cup corn
  • 1 1/2 cups shredded vegan cheese or queso fresco
  • 2 tablespoons chopped fresh cilantro, plus additional for garnish
  • 1 tablespoon lime juice
  • 4 medium red bell peppers halved lengthwise and seeded


  1. Preheat oven to 375°F (190°C).
  2. Combine quinoa, salt and 2 cups water in medium saucepan and bring to a boil. Reduce heat and simmer, covered for about 15 minutes or until quinoa is tender.
  3. Heat oil over medium heat and cook onion, stirring occasionally, until softened, about 5 minutes. Stir in jalapeno peppers and garlic and cook for about 1 minute. Add sweet potatoes and cumin and cook, stirring occasionally until tender-crisp, about 6 minutes. Stir in beans, corn, cheese, cilantro and lime juice.
  4. Arrange pepper halves in 3-quart baking dish. Evenly fill peppers with quinoa mixture. Cover tightly with aluminum foil and bake for about 25 minutes or until hot and peppers are tender.
  5. Sprinkle peppers with cilantro to serve.
Mealthy tip:

Always in a rush at mealtime? You can assemble this dish ahead of time and store in the refrigerator until ready to bake. That way, this becomes a super simple meal that is on the table in under 30 minutes.


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

First time making stuffed bell peppers and they came out great. This is a fun and easy to way to enjoy good, healthy food. My wife also loved them and was impressed with how they turned out, she would have never eaten a whole bell pepper before! These were also simple to make.

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Jessica Scott says:

These stuffed peppers were delicious! I usually make them with rice, so it was nice to try it with quinoa instead. Nice fall recipe and they were perfect with the pepper jack-o-lanterns I carved for Halloween.

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Stacy Johnson says:

These were so yummy!! I ended up with twice the amount of filling than what I needed, but I can’t be mad about it when it’s this delicious!! I got tons of compliments at work and even had someone ask for the recipe and download Mealthy! Score!!