EASY STUFFED BELL PEPPERS

Discover the joy of making colorful and flavorful stuffed bell peppers that are both nutritious and satisfying! This easy recipe blends quinoa, black beans, corn, and tomatoes, perfectly seasoned with cumin and smoked paprika. Topped with gooey melted cheese, these vibrant peppers are sure to impress at any meal. Bake them to golden perfection and garnish with cilantro for an extra pop. Ideal for lunch or dinner, this dish is a delightful way to enjoy veggies!

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Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro for garnish (optional)

Olive oil for drizzling

Instructions

Preheat your oven to 375°F (190°C).

Carefully slice the tops off the bell peppers and remove the seeds, ensuring they stay upright. If necessary, trim a bit off the bottoms to help them stand.

In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are combined.

If using cheese, fold in half of it into the mixture.

Generously stuff each bell pepper with the filling mixture. Compact it slightly to ensure you can fit it all in.

Place the stuffed bell peppers in a baking dish and drizzle with olive oil.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil, sprinkle the remaining cheese on top of each pepper, and return to the oven for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Once they're ready, take them out and let them cool slightly. Garnish with fresh cilantro if desired.

Serve warm and enjoy your delicious stuffed peppers!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4