Stuffed peppers are one of those meals that sound like effort—but this version keeps things simple. A quick mix of quinoa, black beans, and broccoli brings fiber, plant-based protein, and real staying power, while a sprinkle of feta adds just enough richness to tie it all together.
It’s the kind of recipe that works with your life: easy to prep, easy to customize, and satisfying enough to carry you through a busy day. Whether you’re looking for a meatless option or just a no-fuss dinner that delivers, this one checks all the boxes.
Related: Make Fluffy Quinoa
Quinoa-Stuffed Peppers
Makes 2 servings | Vegetarian/Vegan Option
Ingredients
4 bell peppers
2 teaspoons olive oil
2 cups (370 grams) cooked quinoa
1 cup (91 grams) chopped broccoli
1 cup (172 grams) black beans, rinsed and drained
dash salt and pepper
2 ounces (57 grams) light feta cheese, crumbled
Instructions
- Preheat oven to 350°F/180°C. Remove a very thin slice from the bottom of each pepper to create a flat surface so it stands up. Cut off tops of peppers and scoop out seeds, then set aside.
- Heat oil in a skillet set over medium heat, and add quinoa, broccoli and black beans. Season with salt and pepper and saute 5 minutes.
- Fill each pepper with quinoa mixture and top with feta. Transfer to a baking dish and cover with aluminum foil.
- Bake 15 minutes; remove foil and bake 10 more minutes.
Per serving: 478 calories | 24 grams protein | 73 grams carbs | 13 grams fat
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