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Quinoa Fiesta in a Pepper Piñata: The Ultimate Seasonal Allergy Buster

Quinoa Stuffed Bell Peppers

Prep Time: 15 minutes

Baking Time: 30 minutes

Makes 4 Servings


  • 4 bell peppers (any color)

  • 1 cup cooked quinoa

  • 1 cup black beans (drained and rinsed)

  • 1 cup diced tomatoes

  • 1/2 cup diced onion

  • 1/2 cup diced zucchini

  • 1/2 cup diced red pepper

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • 2 tbsp chopped fresh cilantro

  • 2 tbsp olive oil


  1. Preheat the oven to 375°F. Cut off the tops of the bell peppers and remove the seeds and membranes.

  2. In a large bowl, combine the cooked quinoa, black beans, diced tomatoes, onion, zucchini, red pepper, garlic, cumin, smoked paprika, salt, pepper, and chopped cilantro. Mix well.

  3. Spoon the quinoa mixture into the bell peppers, filling each pepper to the top.

  4. Drizzle olive oil over the peppers and place them in a baking dish.

  5. Bake for 30-35 minutes or until the peppers are tender and the filling is heated through.

  6. Serve hot and enjoy!


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