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Vegetarian Stuffed Peppers with Quinoa and Black Beans

Est. Cost: $7.51 | $1.88 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

MexicanMediumPrep: 20 minCook: 35 minServes: 4

Colorful bell peppers stuffed with protein-rich quinoa, black beans, and melted cheese for a satisfying vegetarian main course.

Ingredients

  • 4 large bell peppers, tops cut off and seeds removed

  • 8 oz Bowl & Basket Shredded Cheese (On Sale: $1.67)

  • 16 oz Ortega Refried Beans (On Sale: $1.67)

  • 16 oz Ortega Salsa (On Sale: $2.50)

  • 1 cup quinoa, cooked

  • 1 can black beans, drained and rinsed

  • 1 cup corn kernels, fresh or frozen

  • 1 tsp cumin

  • 1 tsp chili powder

  • Fresh cilantro for garnish

  • 2 tbsp Bowl & Basket Sour Cream (On Sale: $1.67)

Directions

Step 1: Preheat oven to 375°F. Lightly grease a baking dish.

Step 2: In a large bowl, combine cooked quinoa, black beans, refried beans, corn, half the salsa, cumin, chili powder, and half the shredded cheese.

Step 3: Stuff each bell pepper with the quinoa mixture, packing firmly. Place peppers upright in baking dish.

Step 4: Pour 1/4 cup water around the base of peppers. Cover dish with foil and bake for 25 minutes.

Step 5: Remove foil, top each pepper with remaining cheese, and bake uncovered for 10 minutes until cheese is melted and bubbly.

Step 6: Serve hot, topped with remaining salsa, sour cream, and fresh cilantro.

Chef's Tip: Pre-cook quinoa the day before to save time. Use peppers that can stand upright for easier stuffing.

Save by using Budget-friendly beans and sale cheese make this hearty vegetarian meal economical. and Serve with Mexican rice and guacamole.

Sale Prices Valid May 31, 2026 to June 6, 2026

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