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Stuffed bell peppers have long been a beloved dish across various cuisines, celebrated for their vibrant colors, versatility, and hearty nature. These delightful vegetable vessels are not only visually appealing but also incredibly adaptable, allowing cooks to create a multitude of flavors based on personal preferences and dietary requirements. Whether you're serving them at a family dinner, a casual gathering, or as a meal prep option for the week ahead, stuffed bell peppers can cater to all occasions.

EASY STUFFED BELL PEPPERS

Indulge in these vibrant Stuffed Bell Peppers filled with a delicious quinoa mixture! These peppers are packed with black beans, corn, and spices, then topped with melted cheese for an extra layer of flavor. Perfect for a satisfying meal, these colorful gems are not only beautiful but also nutritious. Easy to prepare and absolutely delightful, they make a fantastic weeknight dinner. Don't forget the lime wedges for an extra zing!
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Ingredients
  

4 medium bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Set aside.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the chopped onions for about 5 minutes until translucent. Add garlic, cumin, paprika, chili powder, salt, and pepper. Stir and cook for another minute until fragrant.

        Combine Filling Ingredients: In a large mixing bowl, combine cooked quinoa, sautéed onion mixture, black beans, corn, and half of the shredded cheese. Mix everything well until combined.

          Prepare the Bell Peppers: Carefully cut the tops off the bell peppers and remove the seeds. If necessary, slice a small bit off the bottom to help them stand upright without tipping over.

            Stuff the Peppers: Generously fill each bell pepper with the quinoa filling, packing it down slightly. Place the stuffed peppers upright in a baking dish.

              Top with Cheese: Sprinkle the remaining shredded cheese on top of each stuffed pepper.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley and serve with lime wedges on the side for an extra zing!

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