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Stuffed Bell Peppers with Spicy Quinoa and Black Beans


  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, diced (optional for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Shezan Green Chilli Sauce for serving


  • Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed-out peppers in the prepared baking dish and set aside.
  • In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and fluffy.
  • In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and diced jalapeño pepper (if using) and cook for another 2 minutes.
  • Stir in cooked quinoa, black beans, corn kernels, ground cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, until the mixture is heated through and well combined.
  • Spoon the quinoa and black bean mixture into the hollowed-out bell peppers until they are filled to the top. Sprinkle shredded cheese on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Remove the stuffed bell peppers from the oven and let them cool slightly before serving.

Serve the stuffed bell peppers with a dollop of Shezan Green Chilli Sauce on top for an extra kick of flavor.
Enjoy your delicious and hearty Fall-inspired meal with a spicy twist!
These Stuffed Bell Peppers are packed with protein and fiber, making them a satisfying and nutritious dish for the Fall season. The Shezan Green Chilli Sauce adds a spicy and flavorful element that perfectly complements the savory filling.”

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