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Stuffed bell peppers are a culinary favorite that combines vibrant colors, rich flavors, and wholesome nutrition into one delightful package. This dish has gained popularity for its versatility, making it a go-to choice for families and health-conscious individuals alike. Whether you're a vegetarian, gluten-free, or simply looking to enjoy a nutritious meal, stuffed bell peppers can cater to your dietary preferences while satisfying your taste buds.

Easy Stuffed Bell Peppers

Discover the delicious and nutritious world of Colorful Garden Delight Stuffed Bell Peppers! Bursting with vibrant vegetables, hearty quinoa, and savory spices, this dish is perfect for families and health enthusiasts alike. Easy to prepare and visually stunning, these stuffed peppers are packed with flavor and health benefits. Whether you're vegetarian or just looking for a wholesome meal, this recipe caters to all. Elevate your dinner table with this colorful and satisfying dish!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (rinsed)

2 cups vegetable broth or water

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

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1/2 cup red onion, finely chopped

1 tsp cumin powder

1 tsp chili powder

1/2 tsp garlic powder

1/4 tsp paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or a blend of your choice)

Fresh cilantro, chopped (for garnish)

Olive oil (for drizzling)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let cool slightly.

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

      Prep Bell Peppers: While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes. You can dice the tops (without the stem) to add to the filling if desired.

        Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chopped red onion, diced bell pepper tops (if using), cumin, chili powder, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are equally distributed.

          Stuff the Peppers: Carefully fill each bell pepper with the quinoa mixture, packing it slightly to ensure fullness. Place the stuffed peppers upright in a baking dish.

            Add Cheese: Sprinkle the shredded cheese generously on top of each stuffed pepper. Drizzle a little olive oil over the peppers to help them roast nicely.

              Bake in Oven: Cover the baking dish with foil and bake in the preheated oven for about 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Garnish and Serve: Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings