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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Black Bean and Quinoa Stuffed Red Peppers with Avocado Lime Sauce

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stuffed peppers

I absolutely love roasted red peppers. There’s something about charring them on the grill that just amps up their flavor and juiciness. This recipe celebrates the roasted red pepper in the best way — by stuffing it with equally delicious ingredients!

The first time I made this recipe was also the first time I had ever made stuffed peppers. The concept of stuffing anything sounded super fancy to me, like something beyond my reach as a newbie cook. But to my surprise, it was so easy to make! Peppers hold their shape fairly well even when they are cooked, so stuffing them is no problem at all.

The black beans, quinoa, veggies and cheese give the filling a wonderful texture, and the creamy avocado lime sauce adds a satisfying decadence when you dig into these peppers. The best part: you can enjoy one entire stuffed pepper for under 500 calories! It’s so delicious, you won’t believe it’s actually good for you.

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Black Bean and Quinoa Stuffed Red Peppers with Avocado Lime Sauce

I absolutely love roasted red peppers. There’s something about charring them on the grill that just amps up their flavor and juiciness. This recipe celebrates the roasted red pepper in the best way — by stuffing it with equally delicious ingredients!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 480kcal
Author: The Picky Eater


Stuffed Peppers:

  • 4 large Red Bell Peppers roasted
  • 2 cups Quinoa cooked
  • 15 oz Black beans rinsed and drained 1 can
  • 8 oz corn rinsed and drained 1 can
  • 1/4 cup Tomatoes diced
  • 1/4 cup Cilantro chopped
  • 1/3 cup Cheddar Cheese shredded
  • 1/3 cup fat free Sour Cream
  • 1 tsp Salt add more to taste if needed
  • 1/2 - 1 tsp ground black pepper add more to taste if needed - depending on how spicy you want the filling to be

Avocado Lime Sauce:

  • 1 Avocado ripe
  • 2 Limes juiced
  • 1 heaping tbsp Fat Free Sour Cream
  • dash of salt
  • 1 tsp ground black pepper


Stuffed Peppers

  • Roast bell peppers: you can roast them on the grill or in the oven. I roasted mine in my oven under the broiler. I pre-heated the oven to 375 degrees, and then broiled the peppers on high for a few minutes until the skin was blistery/starting to blacken, and then I turned them over and broiled them on high for another few minutes until the other side was done.
  • Cut off the top of the pepper (save for garnish) and scoop out the insides, and the seeds and discard.
  • Combine all other ingredients in a large mixing bowl. Spoon into bell peppers.
  • Bake in oven for 30 minutes. Remove from the oven and let rest 3 minutes. Enjoy with avocado lime sauce.

Avocado Lime Sauce

  • Chop Avocado, juice limes: combine all ingredients in blender or food processor and puree until smooth.


Serving: 1pepper | Calories: 480kcal | Carbohydrates: 71.4g | Protein: 20.1g | Fat: 16g | Saturated Fat: 4.6g | Sodium: 659.9mg | Fiber: 17.9g | Sugar: 8.3g
black bean and quinoa stuffed red peppers with avocado lime sauce - healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

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26 responses to “Black Bean and Quinoa Stuffed Red Peppers with Avocado Lime Sauce”

  1. Anjali, This recipe looks awesome. As fellow IIN graduates we are constantly looking for new info and recipes to forward on to our clients. We will definitely be sharing your recicipes and blog.

    The 2 Chix

    • Thanks so much!! Can’t wait to hear how you like it – and thanks for sharing my recipes / my blog with your clients! 🙂

  2. I think my friends would love these for our dinner tomorrow–and that avocado lime sauce! Most definitely on my radar. Thanks for sharing this awesome recipe, lovin’ it!

    • Thanks Margaret!! I can’t wait to hear how you like this recipe when you try it at home! 🙂

  3. These look sooo tasty Anjali! Is there a best way to keep these if you make extra, or are they more an ‘eat straight away’ kind of dish? Thanks!

    • Thanks!! So with the avocado lime sauce and the roasted peppers, you should eat those as soon as you make them. The filling will last — so you could make a bunch of filling ahead of time, and then just roast the peppers/stuff them and make the sauce on the day of! Hope that helps!

  4. Interesting recipe! I’ve never tasted bell peppers made this way. Maybe I’ll give it a try! Thanks for sharing the recipe and nutritional info. 🙂

    • Great question Isabel! You want 2 cups of cooked quinoa, so you should start with 1/2 cup dry. Hope that helps!

  5. I wish I had seen this yesterday 🙁 I made quinoa and ground turkey stuffed peppers (also with black beans) last night. It’s my go-to stuffed pepper recipe, but this would have been a fun change, it looks delicious! Next time!

    • Aw! Well you are right, there is always next time 🙂 Keep me posted on how this turns out for you!

  6. Hi Anjali – These look wonderful. I have never been a big fan of stuffed peppers, but I have only ever had the “grren peppers stuffed with ground beef” variety. These look so much better. I am pinning so I can try them soon.

    • Thank you so much Gaye! I can’t wait for you to try this recipe – I’m sure you will love it!

    • Hi Michaela! I just updated the recipe with nutritional information 🙂 Hope that helps! Let me know how you like it!

  7. Overall, this is very tasty. However, I cannot imagine that 1TBSP is the right amount of salt for the filling. This should likely be 1 TSP, right? Against my better judgement, I added all the recommended salt.
    Thank GOD I am a salt aholic, because it is almost too salty to be edible for me… which means inedible for most people.

    • Omg THANK YOU for the catch!! So sorry the recipe originally read 1 Tbsp – you are right, that is way too much salt. I changed it to 1 tsp which is the correct amount, and added a note that you can add more salt to taste if you like 🙂 Thanks again, and glad you enjoyed the recipe despite the addition of salt!

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