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5 from 1 vote

Meatless Jalapeño Lime Stuffed Bell Peppers

Author: Brittany Williams instantloss.com


  • 1 cup quinoa, rinsed and drained 
  • 1/2 large yellow onion, diced 
  • 1 (15 ounce can) black beans, rinsed and drained
  • 1 cup low sodium vegetable broth 
  • 1/4 cup pickled jalapeño juice
  • 1/4 cup lime juice 
  • 1/4 cup taco seasoning 
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper 
  • 4 large bell peppers, seeded and cut in half 


  • Salsa
  • Limes
  • Cilantro
  • Tomatoes
  • Onion


  • Preheat oven to 375°F and spray a 9x13 oven safe dish with oil, set aside.
  • Combine the quinoa, onion, black beans, vegetable broth, jalapeño juice, lime juice, taco seasoning, sea salt, and black pepper in your Instant Pot Pressure Cooker.

  • Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.

  • Using the display panel select the MANUAL/PRESSURE COOK function, high pressure. Then use the +/- buttons until the display panel reads 1(minute, not hour).

  • When the pot beeps to let you know it's finished cooking let it naturally release the pressure for 10 minutes. Then move the vent valve to the VENTING position.
  • Fill each pepper full of the quinoa filling and place it inside of the prepared baking dish. Cover with foil and bake for 30 minutes. 
  • Remove the foil, increase the temperature to 400°F and bake for an additional 10 to 15 minutes. Serve with salsa, cilantro, tomatoes, onions, and limes. 


Note: These peppers will keep well in the refrigerator for 3 days.