Quinoa-Stuffed Red Peppers with Mushrooms, Black Beans, and Smoky Goodness

When I need something hearty, healthy, and packed with flavor, these quinoa-stuffed red peppers are my go-to. They’re the perfect balance of cozy and impressive—like, “look what I made” without breaking a sweat. I love a dish that looks fancy but is secretly super simple, and this one delivers every time.

Let’s talk about the quinoa. I never cook it with plain water—where’s the fun in that? Using vegetable broth adds a depth of flavor that sets the tone for the whole dish. Then comes the magic combo: sautéed mushrooms and garlic with a sprinkle of smoked paprika. Oh, and to make it extra filling, I toss in black beans for that perfect hit of protein and creaminess. The result? A smoky, savory stuffing that’s so good you’ll probably eat half of it before it even makes it into the peppers.

Ingredients:

• 4 large red bell peppers (any color works, but red is my favorite for sweetness)

• 1 cup quinoa

• 2 cups vegetable broth

• 1 tbsp olive oil

• 1 cup diced mushrooms (shitake are my fave)

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• Salt and pepper to taste

• 1 cup cooked black beans, rinsed and drained

• 1/2 cup shredded cheese or a plant-based cheese alternative

• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prep Your Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the peppers and scoop out the seeds and membranes. Place them upright in a baking dish and set them aside.

2. Cook the Quinoa

Rinse your quinoa well to remove any bitterness. Combine it with vegetable broth in a medium saucepan, bring it to a boil, then reduce the heat and simmer until all the liquid is absorbed (about 15 minutes). Fluff with a fork and let it cool slightly.

3. Sauté for Extra Flavor

Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until golden and tender, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

4. Build the Filling

In a large bowl, mix the cooked quinoa, sautéed mushrooms and garlic, black beans, smoked paprika, salt, and pepper. Taste and adjust the seasoning as needed. (This is where I sneak a few bites—quality control, obviously!)

5. Stuff and Bake

Generously fill each pepper with the quinoa mixture, packing it in tightly. Top each pepper with a sprinkle of cheese. Add about 1/4 cup of vegetable broth to the bottom of the baking dish (this keeps the peppers from drying out), cover with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes to let the cheese melt and get all bubbly.

6. Serve It Up

Garnish with fresh cilantro or parsley for a pop of color and serve warm. These peppers are perfect as a main dish or a hearty side. Pair them with a crisp salad or some roasted veggies for a full-on feast. Want to add a bit of spice, add a spicy chilly oil ( O.M.G!)

These quinoa-stuffed peppers are a celebration of simple, wholesome ingredients coming together to create something spectacular. They’re smoky, savory, and packed with plant-based goodness that’ll leave you feeling oh-so-satisfied. Whether it’s dinner for one or a full table of friends, these peppers will always steal the show.

Let me know if you make them—and if you can wait until they’re out of the oven before sneaking a bite of the filling, you’re stronger than I am. 🍴✨