Three Bean Chili Stuffed Bell Peppers

Hearty and spicy three bean chili is mixed with protein packed quinoa and packed into a bell pepper for a satisfying Meatless Monday meal. This recipe is brought to you by Kitchen Concoctions.
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  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 cup diced white button mushrooms
  • 3 garlic cloves, minced
  • 1 (28-ounce) can diced fire roasted tomatoes
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cup vegetable broth
  • 1 (12-ounce) package Stubb’s Chili Cookin' Sauce*
  • 1 batch Three Bean Chili
  • 1 1/2 cup cooked tri-colored quinoa or brown rice
  • 4-5 bell peppers (in assorted colors)
  • 1/4 cup water
  • 1 cup shredded cheddar cheese**


  • Preheat oven to 350 degrees F.

  • To make chili, heat oil in a large pot over medium-high heat. Add onions and cook for 5-6 minutes, stirring occasionally. Add diced bell peppers and cook for an additional 4-5 minutes. Add mushrooms and garlic and cook for 2-3 minutes.

  • Stir in diced tomatoes, beans, broth and Stubb’s Chili Cooking Sauce and Spice Pack. Reduce heat to low and let chili simmer for 20-30 minutes, or until thickened. Once chili has thickened, stir in 1 ½ cups cooked tri-colored quinoa to form filling. Set aside.

  • To assemble bell peppers, cut bell peppers in half and scoop out ribs and seeds. Working in batches, place 3-4 peppers in a microwave safe dish with ¼ cup water. Cover dish with plastic wrap and microwave for 5 minutes or until the bell peppers begin to soften.

  • Transfer partially cooked bell peppers to a 9x13-inch baking dish and fill with chili and quinoa mixture. Top filled peppers with 1-2 tablespoons cheese and bake for 20 minutes or until peppers are tender and cheese is melted. Serve immediately.

Nutrition information (per Serving)