Quinoa, Black Bean & Corn Stuffed Bell Peppers



6 bell peppers (red, orange or yellow)

3 C. cooked quinoa*

1 15oz. can black beans, drained and rinsed

1 15 oz. can petite diced tomatoes (I like fire-roasted)

2 C. frozen corn (or use fresh if you like)

2 Tbls. Mexican seasoning

1 Tbls. Nutritional yeast (opt.)

2 oz. cream cheese,  softened

Optional Toppings:

Chopped cilantro

diced avocado

sliced green onions

grated cheddar cheese

lime wedges


  1. Preheat oven to 375°
  2. Cut peppers in half and remove seeds and viens. Set aside.
  3. Prepare quinoa, drain excess liquid and add to large bowl.
  4. Add black beans, corn, tomatoes, Mexican spice, nutritional yeast and cream cheese to quinoa.  Mix well.
  5. Stuff each pepper half, arrange in lightly greased baking dish and cover with foil.
  6. Bake 30 minutes covered.  Uncover, continue bake an additional 10-15 minutes.




*Prepare quinoa according to package directions – I like to use broth instead of water for more flavor.  You could also use rice or even cauliflower rice if you want.