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Lunch● 5-Day Fridge Freshness❄️ Freezer Friendly

Mexican Quinoa & Black Bean Stuffed Bell Peppers

Sweet bell peppers loaded with seasoned quinoa, black beans, corn, and melted pepper jack cheese.

Bell peppers act as their own edible meal prep containers! Stuffed to the brim with fluffy seasoned quinoa, black beans, sweet corn, fire-roasted salsa, and melted pepper jack cheese, these bake into wholesome, portion-controlled powerhouses.

⏱PREP TIME15 min
🔥COOK TIME30 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE5 Days
Mexican Quinoa & Black Bean Stuffed Bell Peppers
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Portion Multiplier

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Recipe Ingredients

Interactive Sunday Checklist

Bell Pepper Vessels

Mexican Quinoa Filling

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Preheat oven to 375°F. Cut bell peppers in half lengthwise and clean out seeds and ribs.

  2. 2

    In a bowl, mix cooked quinoa, black beans, corn, salsa, taco seasoning, and half the shredded cheese.

  3. 3

    Spoon filling generously into pepper halves and arrange in a 9x13 baking dish with 2 tbsp water in the base.

  4. 4

    Cover tightly with foil and bake for 25 minutes until peppers soften.

  5. 5

    Remove foil, sprinkle remaining cheese over tops, and broil 2 minutes until golden and bubbling.

  6. 6

    Allow to cool 15 minutes before packing two halves per meal prep container.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Steam baking trick: adding water to the bottom of the baking dish creates steam that softens peppers without boiling.
  • Meat lovers addition: fold 1/2 lb of browned lean ground turkey or beef into the quinoa filling.
  • Freezer storage: wrap individual baked stuffed peppers tightly in foil and freeze for up to 3 months.
Batch Synergy

Complementary Meal Preps

Cook these alongside Mexican Quinoa & Black Bean Stuffed Bell Peppers to diversify your weekly menu without extra pots: